Browned Butter Dark Chocolate Toffee Cookies
The name of these cookies is a mouthful. But I promise you’ll want to cram mouthfuls of them over and over again after you make them. Inspired by Bon Appetit’s recipe, they legit have everything you’d want in a cookie. They’re chewy and gooey and sweet and salty and DANG. Just go make them.
For the toffee pieces, any chocolate-covered toffee candy will work well. I can normally find Skor bars at Ralphs, or Trader Joe’s has their own milk chocolate covered toffee chips (which is what I used here). When you place the dough balls on the cookie sheet, try to keep the milk chocolate pieces from sticking out of the top of the cookie ball – the milk chocolate will start to burn if it’s exposed.
- 3/4 cup unsalted butter, browned and cooled
- 1 cup dark brown sugar, packed
- 1/3 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tsp fine sea salt
- 2 cups AP flour
- 1 tsp baking soda
- 6 oz (3/4 cup) dark chocolate, chopped
- 6 oz (3/4 cup) cup milk chocolate toffee chips, roughly chopped
- Flaky sea salt (preferably Maldon) for topping
- Brown butter in a medium saucepan over medium heat, whisking continuously, until it foams and turns a golden brown, approximately 5 minutes. Remove from heat and move the butter into a large mixing bowl. Let the butter cool completely.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the sugars to the browned butter and whisk until well-incorporated. Add in the eggs and vanilla, mixing well.
- Add the dry ingredients into the wet ingredients, mixing until just combined. Mix in the chocolate and toffee pieces.
- Cover the bowl in plastic wrap and chill the dough overnight.
- Preheat the oven to 350 degrees and line baking sheets with parchment paper. Scoop out the balls of dough (around the size of a golf ball) and place them a few inches apart – the cookies will spread as they bake.
- Sprinkle with sea salt and bake for 12-14 minutes until golden brown. Once they’ve cooled and set up a bit, transfer to a wire cooling rack to cool completely.