Browned Butter Toffee Cookies with Chocolate Chunks are crispy and chewy cookies made with browned butter, toffee bits, and chocolate chunks. They are based on my delicious Browned Butter Toffee Cookies.
Browned Butter Toffee Cookies with Chocolate Chunks
There is a science behind the texture of these cookies–the crispy edges and chewy center. I will get more into that below. And then, the browned butter takes the flavor to a whole new level! To top it all off, chocolate chunks are added to the cookie dough and on top for the perfect chocolate toffee cookie! This is a little different than my Browned Butter Toffee Cookies as there is more chocolate and the cookie are a bit puffier, not quite as flat. It’s an amazing experience!
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 one 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!
Chocolate: Semi-sweet chocolate chunks are added to the cookie dough with a few reserved to add to the tops of the cookies. You could also use semi-sweet chocolate chips.
Browning the Butter
There is a reason these cookies are called Browned Butter Toffee Cookies with Chocolate Chunks. 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.
To brown the butter melt the 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 Browned Butter Toffee Cookies with Chocolate Chunks
Now that you have the butter browned and in a large mixing bowl, it’s time to get the cookie dough made and the browned butter toffee cookies baked. To the browned butter, add dark brown sugar, granulated sugar, salt, and vanilla. Whisk together until fully incorporated.
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. This is the science behind the texture; 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 English toffee bits and chocolate chunks, reserving a few of each 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 20 cookies with the dough and used two baking sheets.
Bake the cookies, one sheet at a time, for 8-10 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 these Cookies?
Yes! You can freeze the baked browned butter toffee cookies with chocolate chunks 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. Be sure to label and date the container.
To freeze the dough, place the balls of dough onto a baking sheet lined with parchment paper. 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.
Looking for More Cookie Recipes?
- 14 tablespoons (1¾ sticks, 198.5g) butter, divided
- ¾ cup (150g) dark brown sugar
- ½ cup (100g) granulated sugar
- 1 teaspoon kosher 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
- 1 cup (168g) semi-sweet chocolate chunks
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 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.
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 English toffee bits and chocolate chunks, 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 8-10 minutes, depending on the size of your cookies. Remove from the oven and let cool completely before serving.