Indulge in these chewy Browned Butter Toffee Cookies with crispy edges, packed full of rich, nutty flavor and loaded with Heath Milk Chocolate English Toffee bits. This recipe combines the deep taste of browned butter with sweet toffee for a cookie that’s hard to resist.
Browned Butter Toffee Cookies
The secret to these delectable cookies lies in the browned butter, inspired by a Cook’s Illustrated recipe. The flavor and texture of each cookie come down to the science of the ingredients and the precise mixing technique.
These cookies are thin yet delightfully chewy, bursting with that irresistible browned butter and toffee flavor that will have you reaching for more.
Ingredients
The science behind these cookies creates the perfect balance of crispy edges and a chewy center.
Browned Butter: Browning the butter intensifies its flavor, and since it’s already melted, there’s no need to wait for it to reach room temperature—you can start baking sooner!
Sugars: This recipe uses both dark brown sugar and granulated sugar. The higher ratio of dark brown sugar adds deeper flavor and chewiness, while granulated sugar contributes to the crispiness. If you don’t have dark brown sugar, light brown sugar can be used as a substitute.
Eggs: Using one whole egg and an additional egg yolk ensures the cookies are extra chewy.
Chocolate English Toffee Bits: Adding these bits enhances the toffee flavor, making each bite a delight.
Browned Butter
Browning the butter is a crucial step that elevates the flavor of these cookies. Melting butter typically adds chewiness to cookies, but browning it imparts a rich, nutty taste that takes these cookies to the next level.
Can I Freeze Browned Butter Toffee Cookies?
Absolutely! You can freeze both the baked cookies and the cookie dough:
- Freezing Baked Cookies: Allow the cookies to cool completely. Place them on a parchment-lined baking sheet and freeze for 1-2 hours. Transfer the frozen cookies to a freezer-safe container and store for up to 3-4 weeks.
- Freezing Cookie Dough: Place scooped dough balls onto a parchment-lined baking sheet and freeze for 1-2 hours until solid. Transfer the frozen dough balls to freezer-safe bags. When ready to bake, place the frozen dough on a baking sheet and bake as directed, adding an extra 1-2 minutes to the baking time if necessary.
Ingredients
- 14 tablespoons unsalted butter, divided (1¾ sticks / 200 grams)
- ¾ cup dark brown sugar, packed (150 grams)
- ½ cup granulated sugar (100 grams)
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1¾ cups all-purpose flour (220 grams)
- ½ teaspoon baking soda
- 1 bag (8 ounces) Heath Milk Chocolate English Toffee bits, approximately 1½ cups
Instructions
Prepare Baking Sheets:
Preheat your oven to 375°F (190°C).
Line two baking sheets with parchment paper and set aside.
Brown the Butter:
In a stainless steel skillet or light-colored pan, melt 10 tablespoons of the unsalted butter over medium-high heat, swirling the pan occasionally.
The butter will begin to foam as the water evaporates.
Watch closely for tiny brown specks (milk solids) forming at the bottom. Stir constantly to prevent sticking.
When the butter turns a chestnut brown color and emits a nutty aroma, remove from heat immediately.
Combine with Remaining Butter:
Pour the browned butter into a large heat-safe bowl, making sure to scrape in all the browned bits.
Add the remaining 4 tablespoons of unsalted butter to the bowl, stirring until completely melted.
Mix in Sugars and Vanilla:
To the butter mixture, add the dark brown sugar, granulated sugar, kosher salt, and vanilla extract.
Whisk until fully incorporated.
Add Eggs:
Whisk in the egg and egg yolk until smooth and no lumps remain, about 30 seconds.
Let the mixture rest for 3 minutes.
Repeat this process of whisking for 30 seconds and resting for 3 minutes three more times (a total of four times). This helps the sugars dissolve and creates a shiny, smooth mixture.
Prepare Dry Ingredients:
In a separate medium bowl, whisk together the all-purpose flour and baking soda.
Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the butter-sugar mixture, mixing until just combined. Do not overmix.
Fold in Toffee Bits:
Gently fold in the Heath Milk Chocolate English Toffee bits, reserving some to sprinkle on top if desired.
Scoop Dough:
Using a 3-tablespoon scoop, portion the dough onto the prepared baking sheets, spacing them about 2 inches (5 centimeters) apart.
If desired, top each dough ball with a few reserved toffee bits.
Bake:
Bake each sheet separately for 10-14 minutes, or until the edges are golden brown and the centers are set.
Baking times may vary depending on your oven and the size of the cookies.
Cool:
Remove from the oven and allow the cookies to cool completely on the baking sheets before transferring to a wire rack.
Enjoy these mouthwatering Browned Butter Toffee Cookies with a glass of milk or a cup of coffee!
