Brown Butter Honey Toffee Cookies (Print Version)
Chewy brown butter cookies with honey caramel, toffee bits, and chocolate chips topped with flaky sea salt.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups (285 g) all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1 teaspoon fine sea salt
→ Wet Ingredients
05 - 1 cup (226 g) unsalted butter
06 - 1 cup (200 g) packed light brown sugar
07 - 1/4 cup (50 g) granulated sugar
08 - 2 large eggs, at room temperature
09 - 2 teaspoons pure vanilla extract
10 - 1/4 cup (85 g) honey caramel sauce
→ Mix-Ins
11 - 1 cup (170 g) semisweet chocolate chips
12 - 1/2 cup (80 g) toffee bits
13 - Flaky sea salt, for topping
# Step-by-step Instructions:
01 - Place butter in a medium saucepan over medium heat. Melt and cook, swirling occasionally, until the butter foams and turns deep golden brown with a nutty aroma, about 5 to 7 minutes. Remove from heat and let cool for 10 minutes.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, and fine sea salt. Set aside.
03 - In a large mixing bowl, combine the cooled browned butter, packed light brown sugar, and granulated sugar. Mix until well blended and smooth.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and honey caramel sauce until evenly distributed.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined and no dry streaks remain.
06 - Gently fold in the semisweet chocolate chips and toffee bits until evenly dispersed throughout the dough.
07 - Cover the dough tightly and refrigerate for at least 30 minutes, or up to overnight, for optimal flavor and texture.
08 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
09 - Scoop the dough into 2-tablespoon-sized balls and arrange on the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
10 - Bake for 11 to 13 minutes, until the edges are golden and the centers appear slightly underbaked.
11 - Remove from the oven and immediately sprinkle each cookie lightly with flaky sea salt. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The brown butter adds a nutty depth that makes people close their eyes when they take a bite.
- Honey caramel woven through the dough makes these taste like something from a bakery that charges twelve dollars a cookie.
- That flaky salt finish creates the perfect sweet and salty balance that keeps you reaching for another.
02 -
- Brown butter goes from perfectly nutty to burnt and bitter in seconds so stay at the stove and never walk away.
- Underbaking slightly is the single most important technique for chewy cookies since they continue cooking on the hot pan after removal.
- Chilling the dough is not optional if you want cookies that hold their shape and develop the complex flavors from the browned butter.
03 -
- Use a cookie scoop for uniform balls so every cookie bakes at exactly the same rate and nobody fights over the biggest one.
- Tap the baking sheet gently on the counter right when it comes out of the oven to settle the cookies and create those beautiful crackled edges.