These Browned Butter Toffee Chocolate Chunk Cookies are incredible!
Background: Browned Butter Toffee Chocolate Chunks Cookies are the perfect combination of sweet and salty. Homemade toffee and browned butter are the key ingredients that make this cookie the best! They are soft, chewy, and impossible to put down. Prepping the dough a day or two prior is a crucial step so it has plenty of time to chill in the refrigerator before scooping. Pro tip: Double this recipe so you can freeze some of the dough after scooping for future use – you’ll be so thankful to have it ready to go at a moment’s notice.
- 2 sticks unsalted butter
- ½ cup granulated sugar
- 1 cup lightly packed dark brown sugar
- 1 ½ cups all-purpose flour
- 1 cup bread flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon baking powder
- 2 large eggs, plus 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 10 ounces semisweet chocolate, chopped
- 1 cup toffee bits, or homemade toffee
- Sea salt, for finishing
- In a small saucepan, heat butter over medium heat, constantly stirring for about 5-10 minutes until light golden brown. As soon as the butter smells nutty and toasted, and turns a deep golden brown, it’s ready! Immediately transfer it to a heatproof bowl (it will keep cooking and could burn if you leave it in the pan). Add the granulated sugar and brown sugar to the hot butter. Set aside to cool to room temperature.
- In a medium bowl, combine the flours, baking soda, baking powder, and 1 teaspoon fine sea salt.
- When the butter mixture has cooled, whisk in the eggs, yolk, and vanilla until combined. Gradually stir in the flour mixture with a rubber spatula. Stir in the chocolate chunks and toffee bits. Cover dough with plastic wrap or seal in airtight container. Refrigerate for at least 24 hours, but no more than 72 hours.
- Let dough sit at room temperature until it is soft enough to scoop, about 30-45 minutes.
- Preheat over to 350 degrees and prep cookie sheet with parchment paper.
- Using a large cookie scoop (3 tablespoons) scoop dough onto prepared baking sheets about 3-4 inches apart.
- Bake for 12-14 minutes, or until golden brown. Remove from oven and sprinkle with sea salt. Let cookies cool on sheet for 2-4 minutes before transferring to a wire rack to completely cool.
- Store cookies in an airtight container for up to 3 days.
Check out our S’mores Cookie Bars and Maple Pecan Cookies for more delicious cookie recipes!
We are all foodies at heart at The Maverick Observer and hope you enjoy the food and drink recipes as much as we do. Please share your favorite food and drink recipes at Share Your Recipes.
