Toffee Brown Butter Chocolate Chip Cookies
- July 13, 2025
- 0 Comments
Toffee Brown Butter Chocolate Chip Cookies
These are somehow both decadent and homey, and though they are not the fastest cookies to make, they are worth the effort! If you are intimidated by making your own toffee, read on! After many failed attempts (and a scar on my hand from when I burned myself making toffee two years ago), I have the perfect method below.
Ingredients
Method
How to Make Toffee
- I have a lot of experience making toffee, and a lot of failed attempts! But over the years I’ve figured out a foolproof method. My main advice is: do NOT stir the ingredients once the butter has melted. Many recipes will tell you to stir constantly so the ingredient’s don’t burn, but this introduces too much air into the mix and will cause your toffee to break (where the fat separates out and the toffee is ruined). Instead, combine sugar and butter in a heavy-bottomed pot and cook until the butter melts, stirring regularly. Then stop stirring! Let the mixture foam and bubble up until it starts to brown, and only then do you give it a gentle stir to make sure it is cooking evenly.
- If the toffee breaks (you’ll know when this happens – the liquid will separate from the solids and it will look greasy), remove it from the heat, add in 1 tablespoon of hot water, and stir constantly until it combines into a smooth mixture. If it doesn’t combine, you may need to start over!
Recipe
- Make the toffee: Line a baking sheet with parchment paper and place it next to your stove. Add the sugar, butter, and salt to a large pot and turn the heat to just below medium. Stir occasionally until the butter melts and is combined with the sugar. Then, stop stirring and leave the pot undisturbed as it continues to heat up. The mixture will start to bubble and foam, and some spots will start to turn light brown. Once it starts to brown, give the mixture a very gentle stir so it heats evenly. The toffee is done once most of turns light brown, almost the color of peanut butter. This takes about 15 to 20 minutes. Once it is light brown, immediately pour the toffee onto the baking sheet and let it cool until it hardens, then break into small pieces.
- Make the cookies: Melt the butter in a skillet or pot over medium heat. Stir occasionally as the butter bubbles and foams up, and then the foam subsides. You will see little brown bits on the bottom of the pan after 5 to 7 minutes. Once these appear, pour the butter into a bowl and let it cool for 15 minutes.
- In a large bowl or the bowl of a stand mixer, combine the butter, sugars, eggs, and vanilla. Add the flour, baking soda, and salt, and mix just until the ingredients are combined. Stir in the chocolate chips.
- Let the dough rest for at least 1 hour, and up to overnight. Then heat the oven to 350°F and line a baking sheet with parchment paper. Form the dough into small balls (about 2 tbsp each) and place on the baking sheet. These cookies spread, so you should bake 6 at a time.
- Bake for about 10 minutes, or until the edges of the cookie start to brown. Then remove from the oven and add 2 to 3 small pieces of toffee to the top of each cookie. Bake for another 1 minute, then remove from the oven again. Let the cookies cool for 5 to 10 minutes on the baking sheet, then transfer to a cooling rack.
Did you make this?
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