Take this chocolate chip cookie mix over the top with one simple upgrade—browned butter. Browning the butter gives these cookies a deep, caramel flavor that makes them taste like they’re from a bakery. Adding a handful of toffee bits makes them even more special.
Here’s what you’ll need to make Browned Butter Toffee Chocolate Chip Cookies.
Chocolate Chip Cookie Mix: Betty's classic chocolate chip cookie mix is the base for this rich toffee cookie.
Butter: Browning the butter gives these cookies a nutty, caramel flavor that makes them taste like they’re from a bakery. Salted or unsalted butter works here.
Toffee Bits: Toffee complements the browned butter with additional rich, buttery notes. Toffee bits can usually be found in the baking aisle of your grocery store. Both plain toffee bits or those with milk chocolate work in this recipe.
Water: A simple but important ingredient that helps with the texture of the cookies.
Egg: A large egg helps bind all the ingredients together and contributes to the texture of the cookies.
Here are the key steps for making Brown Butter Toffee Chocolate Chip Cookies.
Heat butter in a sauce pan or skillet over medium heat until the milk solids turn golden brown. Let cool completely before making the cookie dough.
Add 2 tablespoons water and 1 egg to the cooled browned butter, then stir in the cookie mix and 1/2 cup toffee bits.
Form the dough into balls, about 3 tablespoons each, and chill.
Bake cookies for about 14 minutes, until the edges are browned. Let rest on the cookie sheet for 5 minutes before moving to a cooling rack.
Use these tips to keep your cookies tasting just as good as the day you made them.
Cookies can be stored in an airtight container at room temperature for up to 3 days.
Place the cookies in an airtight freezer-safe container or resealable freezer plastic bag and store them in the freezer for up to 3 months.
In a medium saucepan or skillet, heat butter over medium heat, stirring frequently. The butter will foam up as the water evaporates and the milk solids will start to brown—don't walk away from the stove, this happens quickly. Once the milk solids are caramel-colored and it smells like toasted nuts, scrape the browned butter (don't leave behind the browned bits) into a heatproof bowl and let cool to room temperature, about 30 minutes.
Stir the water and egg into the cooled browned butter. Add the cookie mix and toffee bits; stir until blended. Shape dough into 13 balls, about 3 tablespoons each. Chill for 30 minutes.
Heat oven to 350°F. Line 2 cookie sheets with parchment paper.
Place the chilled dough balls about 2 inches apart on the cookie sheets. Bake for 14 to 15 minutes or until the edges are just starting to brown and the centers are puffed but still soft. Cool for 5 minutes on the cookie sheets. Remove from the cookie sheets to a cooling rack. Cool completely. Makes 13 cookies.
Cooling the browned butter to room temperature is essential. It avoids partially cooking the egg and melting the chocolate chips when mixing the dough. To cool the browned butter faster, scrape it onto a baking sheet with sides or into a wide, shallow bowl.
Chilling the dough helps the butter firm up so the cookies don’t spread too much when baking. Don’t skip this step. They can also be refrigerated overnight and baked straight from the fridge.
