Brown Butter Salted Honey Chocolate Chip (Print Version)
Chewy cookies with brown butter, honey, toffee, and chocolate chips topped with sea salt.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
04 - 1 cup unsalted butter
05 - 3/4 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 1/4 cup honey
08 - 2 large eggs, at room temperature
09 - 2 teaspoons pure vanilla extract
→ Add-ins
10 - 1 cup semisweet chocolate chips
11 - 3/4 cup toffee bits
12 - Flaky sea salt, for finishing
# Step-by-step Instructions:
01 - Melt the butter in a saucepan over medium heat, stirring frequently. Continue cooking until the butter foams, turns a deep golden color, and releases a fragrant nutty aroma, approximately 5 to 7 minutes. Immediately transfer to a large mixing bowl and let cool for 10 minutes.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly distributed.
03 - Add the packed light brown sugar, granulated sugar, and honey to the cooled brown butter. Beat vigorously until the mixture is smooth, glossy, and well emulsified.
04 - Add the eggs one at a time, beating thoroughly after each addition until fully incorporated. Stir in the pure vanilla extract.
05 - Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
06 - Gently fold the semisweet chocolate chips and toffee bits into the dough using a spatula until evenly distributed throughout.
07 - Cover the bowl tightly and refrigerate the dough for at least 1 hour or up to overnight. Chilling firms the butter and deepens the flavor for optimal texture.
08 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
09 - Scoop heaping tablespoons of chilled dough, approximately 2 tablespoons each, and place onto the prepared baking sheets spaced 2 inches apart to allow for spreading.
10 - Bake for 11 to 13 minutes, rotating the sheets halfway through, until the edges are set and golden while the centers remain slightly soft and underdone looking.
11 - Remove from the oven and immediately sprinkle each cookie with flaky sea salt. Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The brown butter adds a toasted, nutty depth that makes people close their eyes on the first bite and ask what is different.
- Honey brings a subtle floral sweetness that pairs beautifully with the crunchy toffee and melty chocolate in every single bite.
02 -
- Do not walk away from the butter while browning it, because it goes from perfect to burnt in a matter of seconds and you will have to start over.
- The dough must chill for at least one hour or the cookies will spread too thin and lose that thick, chewy texture you are after.
03 -
- Use a light colored saucepan for browning butter so you can actually see the color change and catch it at the perfect moment before it burns.
- Rotate your baking sheet halfway through the bake time for even browning, especially if your oven has hot spots like mine does.