Brown Butter Honey Toffee Cookies (Print Version)
Chewy brown butter cookies loaded with toffee, pretzels, and chocolate chips finished with flaky sea salt.
# List of Ingredients:
→ Dairy
01 - 1 cup unsalted butter
02 - 2 tablespoons whole milk
→ Sugars & Sweeteners
03 - 1 cup brown sugar, packed
04 - 1/2 cup granulated sugar
05 - 1/4 cup honey
→ Wet Ingredients
06 - 2 large eggs
07 - 2 teaspoons vanilla extract
→ Dry Ingredients
08 - 2 1/2 cups all-purpose flour
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 3/4 teaspoon fine sea salt
→ Mix-Ins
12 - 1 cup semi-sweet chocolate chips
13 - 3/4 cup toffee bits
14 - 1 cup mini pretzel twists, roughly chopped
15 - Flaky sea salt, for sprinkling
# Step-by-step Instructions:
01 - Place the butter in a medium saucepan over medium heat. Cook, stirring frequently, until melted and golden brown with a nutty aroma, about 5 to 7 minutes. Pour into a large mixing bowl and let cool for 10 minutes.
02 - Add the brown sugar, granulated sugar, and honey to the browned butter. Whisk until smooth and well blended.
03 - Add the eggs and vanilla extract to the sugar mixture. Whisk vigorously until well combined and the batter appears glossy.
04 - In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt until evenly distributed.
05 - Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until incorporated. Do not overmix.
06 - Fold in the semi-sweet chocolate chips, toffee bits, and chopped pretzels until evenly distributed throughout the dough.
07 - Cover the dough and refrigerate for at least 30 minutes, or up to 2 hours for thicker cookies.
08 - Preheat the oven to 350°F. Line baking sheets with parchment paper.
09 - Using a cookie scoop or tablespoon, portion about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them 2 inches apart.
10 - Bake for 11 to 13 minutes, or until the edges are golden brown but the centers still look just set.
11 - Remove from the oven and immediately sprinkle the tops with flaky sea salt. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The brown butter adds a deep, toasty richness that makes people close their eyes on the first bite every single time.
- Salty, sweet, crunchy, and chewy all in one mouthful, which means nobody ever stops at just one cookie.
02 -
- Browned butter can go from perfect to burnt in under 30 seconds, so once you see those golden flecks and smell nuts, remove it from heat immediately.
- Chilling the dough is not optional, it firms up the butter so the cookies spread less and develop a chewier, more concentrated flavor.
03 -
- Use a cookie scoop for uniform cookies that all bake at the same rate and look gorgeous on a platter.
- A light hand when mixing in the dry ingredients is the single biggest secret to cookies that are tender instead of tough.