Description
These brown butter toffee cookies are a delightful treat with a rich, nutty flavor from browned butter, a chewy center, and the perfect crunch of toffee bits. Topped with a sprinkle of sea salt, they’re bound to be your new favorite cookie recipe!
Ingredients
- 1 ½ cups unsalted butter (browned)
- 1 ½ cups light brown sugar, packed
- ⅓ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 6 oz semisweet chocolate chips
- 20 Saltine crackers (crushed) or ½ cup toffee bits
- Pinch of sea salt (for topping)
Instructions
- Brown the Butter
- Melt the butter in a light-colored saucepan over medium heat. Stir continuously until it turns golden brown and gives off a nutty aroma. Remove from heat and let it cool for 10–15 minutes.
- Mix the Sugars and Butter
- In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat until creamy.
- Add the Wet Ingredients
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Prepare the Dry Ingredients
- In a separate bowl, whisk together the flour and baking soda. Gradually mix this into the wet ingredients until just combined.
- Fold in the Mix-Ins
- Gently fold in the semisweet chocolate chips and crushed Saltine crackers or toffee bits.
- Chill the Dough
- Cover the dough and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the Oven
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape and Bake
- Scoop out 2-tablespoon-sized balls of dough and place them 2 inches apart on the baking sheets.
- Bake for 10–12 minutes, or until the edges are golden brown and the centers are slightly underbaked.
- Add the Finishing Touch
- While the cookies are still warm, sprinkle a pinch of sea salt on top of each cookie.
- Cool and Serve
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or store in an airtight container for up to a week.
Notes
- Make sure to cool the browned butter before mixing it with the sugars to prevent cooking the eggs.
- If you want thicker cookies, chill the dough longer.
- You can freeze the dough balls and bake them straight from the freezer, adding an extra minute to the bake time.
- Prep Time: 20 minutes
- Cook Time: 2 hours 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American