Browned Butter Toffee Cookies are chewy cookies with crispy edges that are made with browned butter and loaded with Heath Milk Chocolate and English Toffee bits. Try my Coffee Toffee Bars for another dessert made with toffee bits.
Browned Butter Toffee Cookies
It all starts with the browned butter in this cookie that is based on a Cook’s Illustrated recipe. The flavor of the cookies, as well as the texture of each bite, comes down to the science behind the ingredients and the mixing (or lack thereof) of the ingredients. Cook’s Illustrated did the work and we get to enjoy the benefits!
Browned Butter Toffee Cookies Ingredients
As mentioned, the science behind the cookies is what gives them the crispy edges and chewy center.
Butter: Since you are browning the butter, there is no need to wait for it to get to room temperature. That means you can enjoy the cookies sooner than later!
Sugars: Both dark brown sugar and granulated sugar are used in this recipe, with a little more brown sugar used compared to granulated. The dark brown sugar gives the cookies more flavor and chewiness, while the granulated sugar gives it crispiness. Dark brown sugar gives an even deeper flavor, but you could get away with light brown sugar if that is all you have on hand.
Eggs: I used a whole egg and just the yolk of a second egg to get the chewiest cookies.
Flour: All-purpose flour is the best choice for the final taste and texture of the cookie.
Chocolate English Toffee Bits: Adding the toffee bits to the cookie gives an even greater toffee flavor!
Browning the Butter
There is a reason these cookies are called Browned Butter Toffee Cookies. Browning the butter is such a key component to the final outcome of the cookies. Melting butter helps give cookies a chewier texture, but browning the butter gives the cookies even more flavor. However, don’t brown all 14 tablespoons of butter; leave out 4 tablespoons to add after the other ten have been browned. (Browning all of it would get rid of too much moisture.)
To brown the butter, first, melt 10 tablespoons of butter over medium-high heat. Swirl the pan occasionally while the butter is melting. As soon as the butter begins to foam, watch closely. Use a rubber spatula to scrape off any tiny brown specs that will be on the bottom of the pan.
When the butter turns chestnut brown and has a nutty smell, remove the pan from heat and pour the browned butter into a large, heat-safe bowl. Next, add the remaining tablespoons of butter to the bowl and stir until that butter has melted.
How to Make Toffee Cookies
Once the butter has been browned and added to a large mixing bowl, it’s time to get the other ingredients added and the cookies baked! To the browned butter, add dark brown sugar, granulated sugar, salt, and vanilla. Whisk together until fully incorporated.
Okay, for the next part, you will need a timer (or just watch a clock). Add the egg and egg yolk to the browned butter batter and whisk the mixture for 30 seconds. Then, wait for three minutes before whisking again. Whisk another 30 seconds, and then wait another three minutes before whisking again. Repeat this 30-seconds mixing and 3 minutes waiting FOUR times.
The reason for this is to allow the sugar to dissolve more before baking. Trust me, it works! This gives the cookies that chewy center and crispiness around the outside. The dough will be a dark golden toffee color with a more frosting-like texture. If you need something to do during one of the three-minute downtimes, whisk together the flour and baking soda in a medium bowl.
After the ‘whisk on, whisk off’ time, add the flour and baking soda mixture to the bowl. Finally, fold in the chocolate and toffee bits, reserving a few for the tops of the cookies if you choose. Using a 3-tablespoon scoop, portion the cookies and place them at least two inches apart on lined baking sheets. I made 16 cookies with the dough and used two baking sheets.
Bake the cookies, one sheet at a time, for 10-14 minutes. The centers of the cookies will be soft, while the outside edges will be set. Remove the cookies from the oven and let them cool completely before devouring. The cookies will be flat but don’t think for a second they will be hard. Each bite is full of chocolate and toffee flavor that just melts in your mouth with each buttery, chewy, crisp bite!
Can I Freeze Browned Butter Toffee Cookies?
Yes! You can freeze the baked cookies OR the cookie dough. To freeze the cookies after they have been baked, let them cool completely. Place the cooled cookies on a parchment paper-lined baking sheet and place them in the freezer for 1-2 hours. Remove from the freezer and store in a freezer-safe container for 3-4 weeks.
To freeze the dough, place the balls of dough onto a baking sheet lined with parchment paper. (Like in the image above) Place the baking sheet in the freezer for 1-2 hours, or until the dough balls are completely frozen. Once frozen, transfer the dough to freezer-safe zipper bags. When ready to bake, simply bake as many of the cookies as you need from frozen. You may need to increase the baking time by 1-2 minutes.
These cookies are thin, but not crispy! And they are loaded with that glorious brown butter/toffee flavor that will have you craving more than one!
Looking for More Cookie Recipes?
- 14 tablespoons (1¾ sticks) butter, divided
- ¾ cup (150g) dark brown sugar
- ½ cup (100g) granulated sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1¾ cups (219g) all-purpose flour
- ½ teaspoon baking soda
- 1 bag (8 ounces) Heath Milk Chocolate English Toffee bits, approximately 1½ cups
- Preheat the oven to 375°F. Prepare two baking sheets by lining each with parchment paper. Set aside.
- In a stainless steel skillet (or another light-bottomed pan) over medium-high heat, melt 10 tablespoons of the butter, swirling the pan occasionally. The butter will begin to foam, which signals the water in the butter is boiling off – watch closely at this stage. Tiny brown specs of milk solids will begin to appear at the bottom of the pan – constantly stir and scrape these off using a spatula so they don’t stick. As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat. Pour the browned butter into a large, heat-safe bowl, making sure to get all the browned bits. Then, add the remaining 4 tablespoons of butter to the bowl, stirring until the butter is completely melted.
- To the browned butter, add dark brown sugar, granulated sugar, salt, and vanilla. Whisk until the ingredients are fully incorporated.
- Next, whisk in the egg and egg yolk for 30 seconds, or until there are no lumps. Then, set a timer for 3 minutes before whisking another 30 seconds. Start the 3-minute timer again, whisking for 30 seconds after that. Repeat the 30-seconds on (mixing), 3 minutes off, a total of FOUR times. The dough will be a beautiful dark golden toffee color. (On one of the three minutes ‘off’, you could mix together the flour and baking soda.)
- In a medium bowl, add flour and baking soda. Whisk to combine and add this to the browned butter mixture, mixing until just combined.
- Finally, fold in the chocolate and toffee bits, reserving a few for the tops of the cookies, if desired.
- Using a 3 tablespoon scoop, portion cookies and place on the parchment-lined baking sheets. Leave about 2 inches between each cookie. Top with a few reserved chocolate and toffee chips, if adding.
- Bake each sheet of cookies separately for 10-14 minutes, depending on the size of your cookies. Remove from the oven and let cool completely before serving.