Brown Butter Toffee Chocolate Chunk Cookies
I decided to make cookies for this week’s school lunch treat so I went in search of some inspiration online. I found this recipe on Two Peas and Their Pod for brown butter toffee chocolate chunk cookies that sounded AMAZING and I knew my kids would love them. These cookies took some time to make due to letting the brown butter cool and later letting the cookie dough cool in the refrigerator for a while, but the extra time is worth it! The combination of brown butter with toffee chips and chocolate chunks makes these cookies over the top delicious. We all love them.
How to Make Brown Butter Toffee Chocolate Chunk Cookies
Place 1/4 cup (4 tablespoons) of unsalted butter in a small saucepan over medium heat. Melt the butter, swirling it in the pan often, for a few minutes until the butter starts to brown and smell nutty; remove from the heat. The butter will have small brown bits on the bottom and should be amber in color. Pour the brown butter into a small bowl to cool to room temperature, about 20 minutes.
Beat the remaining 1/4 cup of softened butter with brown sugar and white sugar until creamy. Add the cooled brown butter, egg, and vanilla then beat until creamy and smooth.
Combine the flour with cornstarch, salt, and baking soda; mix well.
Gradually mix the flour mixture into the butter mixture until just combined. Stir in the chocolate chunks and the toffee chunks.
Place the dough into the refrigerator for 30 minutes.
Preheat the oven to 350 degrees. Remove the dough from the refrigerator and form it into 2 tablespoons-sized cookie dough balls. Place on the prepared baking sheet, about 2 inches apart. Sprinkle each cookie with a bit of sea salt.
Place into the oven and bake for 10 minutes, or until slightly brown around the edges. Remove from the oven and allow them to cool on the baking sheet for 3 minutes. Transfer to a wire cooling rack to cool completely. Enjoy!
Ingredients
- ½ cup unsalted butter softened to room temperature, divided
- ½ cup dark brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup + 2 tbsp flour
- ½ tsp cornstarch
- ½ tsp salt
- ½ tsp baking soda
- ½ cup semi-sweet chocolate chunks or chocolate chips
- ¼ cup Heath bar chopped into chunks
- Coarse sea salt to taste, to sprinkle on top
Instructions
- Place 1/4 cup (4 tablespoons) of unsalted butter in a small saucepan over medium heat.
- Melt the butter, swirling it in the pan often, for a few minutes until the butter starts to brown and smell nutty; remove from the heat.
- The butter will have small brown bits on the bottom and should be amber in color.
- Pour the brown butter into a small bowl to cool to room temperature, about 20 minutes.
- Beat the remaining 1/4 cup of softened butter with brown sugar and white sugar until creamy.
- Add the cooled brown butter, egg, and vanilla then beat until creamy and smooth.
- Combine the flour with cornstarch, salt, and baking soda; mix well.
- Gradually mix the flour mixture into the butter mixture until just combined.
- Stir in the chocolate chunks and the toffee chunks.
- Place the dough into the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
- Remove the dough from the refrigerator and form it into 2 tablespoons-sized cookie dough balls.
- Place on the prepared baking sheet, about 2 inches apart.
- Sprinkle each cookie with a bit of sea salt.
- Place into the oven and bake for 10 minutes, or until slightly brown around the edges.
- Remove from the oven and allow them to cool on the baking sheet for 3 minutes.
- Transfer to a wire cooling rack to cool completely. Enjoy!
These would be a great addition to the cookie tray!
Wow you have got me with that recipe. Yum yum. Have a good day, Diane
What a beautiful looking cookie. will have to give this recipe a try soon. Hope mine look as good as yours.
I love anything with brown butter! I bet it’s so great with the buttery toffee flavor.
YUM! great ingredients, and the cookies spread out perfectly! great recipe!