Brown Butter Salted Toffee Chocolate (Print Version)
Chewy brown-butter cookies with toffee bits, honey, chocolate chips and a pinch of flaky sea salt.
# List of Ingredients:
→ Cookie Dough
01 - 1 cup (2 sticks) unsalted butter
02 - 1 1/4 cups packed light brown sugar
03 - 1/4 cup honey
04 - 2 large eggs, room temperature
05 - 2 teaspoons pure vanilla extract
06 - 2 1/2 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1 teaspoon kosher salt
10 - 1 1/2 cups semi-sweet chocolate chips or chunks
11 - 1 cup toffee bits
→ Garnish
12 - Flaky sea salt, for sprinkling
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Melt butter in a medium saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams and turns deep golden brown with a nutty aroma, about 4 to 6 minutes. Remove from heat and let cool for 10 minutes.
03 - In a large mixing bowl, whisk the cooled brown butter, brown sugar, and honey until well combined and glossy.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
05 - In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt.
06 - Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
07 - Stir in the chocolate chips and toffee bits until evenly distributed throughout the dough.
08 - Scoop dough using approximately 2 tablespoons per cookie onto the prepared baking sheets, spacing them 2 inches apart.
09 - Bake for 10 to 12 minutes, or until the edges are golden and the centers appear just set.
10 - Remove from the oven and immediately sprinkle each cookie with a pinch of flaky sea salt.
11 - Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The brown butter adds a deep, toasty complexity that regular butter simply cannot touch.
- Toffee bits and honey together create this caramel-like chew that makes each bite addictive.
- That flaky salt on top balances everything so one cookie never feels like enough.
02 -
- Watch the butter like a hawk because it goes from perfectly browned to burnt in about thirty seconds.
- Chilling the dough for one hour before baking makes the cookies extra thick and gooey inside.
03 -
- The dough freezes brilliantly, so scoop portions onto a tray, freeze until solid, then store in a bag for impromptu fresh cookies anytime.
- Press a few extra chocolate chips and toffee bits into the top of each dough ball before baking for that professional bakery look.