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


  1. 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.
  2. In a separate bowl, whisk together the flour, baking soda, and salt.
  3. Add the sugars to the browned butter and whisk until well-incorporated. Add in the eggs and vanilla, mixing well.
  4. Add the dry ingredients into the wet ingredients, mixing until just combined. Mix in the chocolate and toffee pieces.
  5. Cover the bowl in plastic wrap and chill the dough overnight.
  6. 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.
  7. 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.
  1. Bill

    May 4, 2020 at 4:29 pm

    How many cookies does that batch yield?

    1. sldouty

      May 6, 2020 at 9:23 am

      It makes about a dozen and a half cookies!

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