Brown Butter Chocolate Chip Toffee Cookies
These brown butter chocolate chip toffee cookies are incredibly soft and tender, thanks to the addition of brown butter and sour cream. These melt-in-your-mouth cookies are loaded with chocolate chips and heath toffee chips to create a flavor that brings everyone back for seconds.
Servings: 52 Cookies
Calories: 125kcal
Ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, 2 sticks
- 1 ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoon vanilla extract
- 1 tablespoon sour cream
- 1 cup mini chocolate chips
- 8 ounce Heath toffee chips
- Sea salt, optional
Instructions
- Preheat the oven to 350° and line (2) baking sheets with parchment paper. Set aside.
- In a frying pan, brown butter over medium heat, stirring constantly until butter turns an amber color. Remove from heat as soon as the butter starts to brown.
- Pour brown butter and brown bits in a medium bowl. Set aside to cool for 10-15 minutes.
- Add brown sugar, sugar, egg, egg yolk, vanilla, and sour cream to the brown butter. Beat until combined.
- In a medium bowl, whisk flour, baking soda and salt together. Gradually add dry ingredients into wet ingredients and beat on low speed until combined.
- Stir mini chocolate chips and toffee chips into cookie dough.
- Using a 1-inch cookie scoop, add dough balls to prepared cookie sheets.
- Bake for 9-10 minutes or until the edges start to brown.
- Sprinkle the cookies with sea salt right after cookies are removed from the oven.
Notes
Storage
- Store at room temperature in an airtight container for up to a week.
- Wrap the cookies in plastic wrap and store them in an airtight, freezer-safe container for up to 3 months.
- Bring to room temperature before serving.
- Remove your browned butter as soon as it turns a deep amber color. It's very easy to go from browned butter to burned butter.
- It's important to let the butter cool before adding the other wet ingredients. Otherwise, the heat will curdle the sour cream and scramble the eggs.
- Mix your wet and dry ingredients until they are combined, but avoid overmixing. Overmixing leads to tough cookies.
- Remove your cookies as soon as the edges are browned. They'll look a little soft in the center. That's OKAY!
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 125kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 83mg | Potassium: 20mg | Sugar: 12g | Vitamin A: 173IU | Calcium: 13mg