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.
I’m a cookie girl. From holiday favorites like these classic gingerbread cookies, to year-round treats like everyone’s favorite treat, chocolate chip cookies, there’s no time when cookies aren’t appropriate!
I love any cookie, but when I make them with brown butter, they’re the pinnacle of cookie goodness. I love using this easy butter variation in all kinds of cookies, like these brown butter chocolate chip cookies.
Now, I’ve combined the nutty flavor of brown butter with the richness of chocolate chips and toffee bits to make these brown butter chocolate chip toffee cookies. They’re soft, chewy, and absolutely loaded with deep, rich flavor.
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Why You’ll Love This Recipe
- Basic Ingredients: These cookies are made with basic baking ingredients found in any kitchen or grocery store.
- Easy: This is a simple recipe to make. Even browning the butter only takes a few minutes and is easy to do.
- So Soft and Chewy: The combination of brown butter and a hint of sour cream creates a cookie dough that bakes up incredibly soft and chewy.
- Deep, Rich Flavor: The brown butter, chocolate chips, and toffee chips create a cookie that’s loaded with deep, rich, nutty flavor.
Ingredients
You’ll find a complete list of ingredients and their exact amounts in the recipe card at the bottom of the post.
Variations
- Chocolate Chips: Milk, semi-sweet, or dark chocolate chips all work in this recipe and bring their own flavor profile to the cookies.
- Sour Cream: You can use full-fat Greek yogurt as a substitute for sour cream if you don’t have any on hand.
- Nuts: Chopped walnuts or pecans add crunch and an earthiness that complements the flavors of the chocolate chips and toffee chips.
- Gluten-Free: If you’re making this recipe for individuals with gluten sensitivity, you can easily make these cookies gluten-free by using a 1:1 gluten-free flour.
How to Make Brown Butter Chocolate Chip Toffee Cookies
Step 1: Cook the butter over medium heat until it turns an amber color. Immediately pour it into a medium bowl to cool for 10 to 15 minutes.
Step 2: Whisk the brown butter and the wet ingredients in the bowl.
Step 3: Whisk the dry ingredients in a medium bowl. Then, gradually mix them into the wet ingredients until combined. Mix in the chocolate and toffee chips.
Step 4: Use a 1-inch cookie scoop to place dough balls onto two cookie sheets lined with parchment paper.
Step 5: Bake at 350 until the edges begin to brown.
Step 6: Sprinkle the cookies with sea salt immediately if desired. Cool on a wire rack and enjoy!
Tips
- 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!
Brown Butter Chocolate Chip Toffee Cookies FAQ
Browned butter adds a nutty flavor to cookies. It also enhances their softness and chewiness.
You can and you should! Chocolate and toffee are a classic flavor combination that works incredibly well in cookies.
Toffee bits soften and spread a bit. Similar to chocolate chips, the mostly retain their shape, so your cookies have little pops of texture, color, and toffee flavor in each bite.
More Creative Chocolate Chip Cookie Recipes
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Brown Butter Chocolate Chip Toffee Cookies
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
- 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!
Nutrition
