I make these cookies most weekends. I like to bake a small batch and eat some warm. The smell fills the house fast. Browned Butter Toffee Chocolate Chip Cookies came into my routine because they are quick and rich.

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I pack them for school snacks or bring a plate to a friend’s house. They travel well and last a few days in a jar. I bake them when I want a simple, sweet treat that feels a bit special. The steps are easy and I can do them after work.

This recipe is a classic cookie with browned butter, bits of toffee, and chocolate chips. It has a deep, nutty butter flavor and small crunchy toffee pieces. People often make it for snacks, small gatherings, or for packing in lunch boxes. The cookies are slightly soft inside and have golden edges when done. For a different cookie idea, try chocolate peanut butter cookies which use a different mix of flavors but the same simple approach.

Why make this recipe

This version blends rich butter flavor with sweet crunchy toffee. It is fast to mix and mostly uses common pantry items. The dough can chill and wait, so timing is flexible. You can make a single tray in under an hour from start to oven. It also scales up for a crowd or scales down for a few people. The texture works for packs and plates. This recipe is forgiving if you overbake a little or swap chips.

How to make this recipe

You brown the butter first to add a nutty, deep taste. Then you mix sugars and eggs, fold in dry ingredients, and add chips and toffee. Chilling the dough helps control spread and keeps the centers soft. Scoop dough to even sizes so baking time stays steady. Expect a warm, sticky dough that firms in the fridge. Bake until edges turn golden and cool briefly on the sheet so they finish gently.

Ingredients

1 cup unsalted butter

1 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips

1 cup toffee bits

Butter gives a rich, smooth base and browning it adds a toasty note. Brown sugar keeps the cookies soft and adds depth. Eggs bind and add lift. Flour, soda, and salt set the texture and balance the taste. Chocolate chips give pockets of melt, and toffee adds crunch and caramel flavor. If you like a different baked treat, try pumpkin chocolate chip muffins for an autumn twist.

Directions

Preheat your oven to 350°F (175°C).

A hot oven starts the spread and sets the edges.

In a saucepan over medium heat, melt the butter and continue cooking until it turns golden brown and smells nutty. Allow it to cool slightly.

Browning develops the deeper butter flavor. Cool so eggs don’t scramble.

In a large bowl, combine the browned butter, brown sugar, and granulated sugar until smooth.

Mix until sugars dissolve a bit for even texture.

Beat in the eggs one at a time and stir in the vanilla.

Adding eggs slowly keeps the dough even and smooth.

In another bowl, whisk together the flour, baking soda, and salt. Gradually add to the butter mixture until just combined.

Don’t overmix. Overmixing makes cookies tough.

Fold in the chocolate chips and toffee bits.

Fold gently to keep pockets of mix-ins intact.

Chill the dough in the refrigerator for at least 30 minutes.

Chilling firms dough and reduces spread in the oven.

Drop tablespoon-sized scoops of dough onto a baking sheet lined with parchment paper.

Use even scoops so all cookies bake the same.

Bake for 10-12 minutes or until the edges are golden.

Edges show doneness; centers will finish while cooling.

Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Letting them sit prevents breakage and helps texture set.

How to serve this recipe

Serve the cookies warm or at room temperature. A warm cookie pairs well with milk, coffee, or tea. For parties, place them on a simple plate or stack them in a jar for guests to take. They work well in lunch boxes and as small gifts wrapped in wax paper. If you want a fun pairing, serve with a mild ice cream or a simple fruit preserve. For another playful cookie idea, see Boston cream pie cookies.

How to store this recipe

Cool cookies completely before storing. Keep at room temperature in an airtight container for up to 4 days. For longer storage, freeze baked cookies in a sealed freezer bag for up to 2 months. To freeze dough, shape scoops on a tray, freeze until firm, then bag them for up to 3 months. Thaw dough in the fridge before baking. To refresh slightly stale cookies, warm in a low oven for a few minutes.

Tips to make this recipe

Use a light-colored pan for browning butter so you can watch the color change. Cool the butter enough so you do not cook the eggs when mixed. Chill dough if your kitchen is warm; it controls spread. If toffee softens too much, try folding it in last. If cookies are flat, chill longer or reduce oven temperature by 10°F. Remember the centers set after a few minutes out of the oven, so pull them when edges are golden.

Variation

Swap some chocolate chips for chopped nuts for extra crunch. Use dark chocolate for a richer bite. If you want chewier cookies, add an extra tablespoon of brown sugar. For less sweetness, lower the toffee bits to 1/2 cup. The recipe does not suit direct gluten swaps without testing, because flour weight and structure matter. Small changes work well, but big swaps may need trial runs.

FAQs

Q: Can I skip chilling the dough?

A: You can, but cookies will spread more and be thinner. Chill if you want thicker cookies.

Q: Can I use salted butter?

A: Yes. Reduce added salt a little to taste.

Q: How do I tell when the butter is browned?

A: It turns golden and smells nutty. Watch closely; it can burn fast.

Q: Can I freeze the baked cookies?

A: Yes. Freeze in a sealed bag for up to 2 months. Thaw before eating.

Conclusion

These cookies are simple and work for many plans. They give a rich butter taste with crispy toffee and melty chocolate. The steps fit a relaxed weeknight bake or a quick weekend treat, and the dough can wait in the fridge if you need a break. For a tested version with notes, see a version on Handle the Heat, and for a slightly different take inspired by a magazine recipe, try this Bon Appétit style take.