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The Best Browned Butter Milk Chocolate Toffee Cookies

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These Browned Butter Milk Chocolate Toffee Cookies are a mouthful to say, and a delicious mouthful to devour. Think of these as chocolate chip cookies– kicked up! The toffee flavor comes from butter, that has been browned until it has a nutty aroma. These are both crispy and chewy. They don’t last long in my kitchen!

I have yet to meet anyone who says they don’t like chocolate chip cookies– with the exception of people who tell me they don’t eat sugar. Ever. Hurray for them, but I’m not one of them. 


(With all due respect, I’m not so sure I believe them.)

When you combine butter and sugar, beautiful things happen. When you add brown sugar, and flour, and eggs, and vanilla– you’re on the road to making a Classic Chocolate Chip Cookie. Win.
 
My favorite way to make Chocolate Chip Cookies is to melt the butter.  The batter turns out creamy, easy to scoop and the cookies are nice and chewy in the middle– and  I posted those as “Rainbow Cookies“.
 
What if you brown the butter first? O-M-G.  (Brown butter sauce with sage over ravioli? Swoon.)
 
What? You’ve never made brown butter? Seriously?! Let’s change that.
Brown butter transforms melted butter into a deeper and nuttier flavor.  It’s not hard to make, as long as you pay close attention.  I make my brown butter in a skillet, and begin swirling the melted butter until it begins to turn a light amber color.  As soon as it turns brown, I immediately remove it from the heat– and there you go!  
 
This recipe comes from America’s Test Kitchen.  If you don’t have a paid membership to their website, you can’t view their video that explains why four tablespoons of butter is added to the browned butter.  (It has to do with moisture, but trust me– it works).
 
 
This recipe uses dark brown sugar, one egg and one egg yolk and vanilla…
 
I have hoarded a bag of these Heath Toffee Bits since last Christmas for quite a while.  
I’m one of those Milk Chocolate Lovers.  So, I keep a few bags of these on hand.  
 
You can go with semi-sweet, bitter sweet, fancy Schmancy brand chopped chocolate– and, for the record, I have a cache of those, too! I don’t know what it is about me, but I hoard all kind of “chips” from cinnamon, to mint to white chocolate. That’s why I’ve been in a cookie baking mood, lately. I need to make a dent in my hoard of baking chips!
 
…add the flour, and stir it in.
 
I wanted to add nuts, but my son doesn’t like them.
 
I could eat a few spoonfuls of this batter. Easily.
 
For the first batch, I used a large scoop.  For the second batch, I made smaller ones.
 
Big…
 
 Littler… (can you see those browned butter bits?)
 
The key is to not over bake them.
 

Bake the cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14minutes, rotating baking sheet halfway through baking. Do NOT bake more than one tray at once, or they cookies won’t bake correctly! Transfer baking sheet to wire rack; cool cookies completely before serving.

TASTING NOTES:  Any cookie that doesn’t require a stand mixer, means it’s a fast recipe. I like that. As for the taste– these are very rich, in flavor.  There is toffee, and vanilla and it’s a sweet cookie– no doubt about that!  These cookies didn’t last more than two days, in our kitchen.  The men in my life loved them.  Next time, I’ll increase the chocolate ratio just a bit more– about one extra cup.  I loved the flavor of the toffee bits.  However, with traditional semi-sweet cookies, that would work just as well. If you love a cookie with a crispy outer edge, and a chewy center– America’s Test Kitchen succeeded in developing a gourmet version of a chocolate chip cookie.  Yes, I’d make these again….and again.

 

These Browned Butter Milk Chocolate Toffee Cookies are a mouthful to say, and a delicious mouthful to devour. Think of these as chocolate chip cookies-- kicked up! Browned butter gives a deeper flavor that complements the Heath toffee bits and the milk chocolate chips. These are both crispy and chewy. They don't last long in my kitchen!
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Browned Butter Milk Chocolate Toffee Cookies

These Browned Butter Milk Chocolate Toffee Cookies are a mouthful to say, and a delicious mouthful to devour. Think of these as chocolate chip cookies– kicked up! Browned butter gives a deeper flavor that complements the Heath toffee bits and the milk chocolate chips. These are both crispy and chewy. They don't last long in my kitchen!
Prep Time25 minutes
Cook Time12 minutes
Total Time37 minutes
Author: Debby – www.AFeastfortheEyes.net

Equipment

  • 1 stainless steel skillet (a dark skillet makes it hard to gauge when the butter has browned properly)
  • 2 Baking sheets

Ingredients

  • 1 ¾ cups unbleached all-purpose flour 8 3/4 ounces
  • ½ teaspoon baking soda
  • 14 tablespoons unsalted butter 1 3/4 sticks
  • ½ cup granulated sugar 3 1/2 ounces
  • ¾ cups packed dark brown sugar 5 1/4 ounces (see note)
  • 1 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 ¼ cups milk chocolate chips or chunks can substitute with semi-sweet chocolate
  • 1 cup Health Toffee Bits
  • ¾ cup chopped pecans or walnuts toasted (optional)

Instructions

  • Adjust oven rack to middle position and heat oven to 375 degrees.
    Line 2 large (18- by 12-inch) baking sheets with parchment paper.
    Whisk flour and baking soda together in medium bowl; set aside.

Brown the butter:

  • Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes.
    Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes.
    Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.
    Stir remaining 4 tablespoons butter into hot butter until completely melted.

Cookie Batter:

  • Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.
    Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
    Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.
    Stir in chocolate and toffee chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
  • Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop).
    Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
  • Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.
    Transfer baking sheet to wire rack; cool cookies completely before serving.

Notes

Recipe source: Adapted from Americas  Test Kitchen
Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!
debby

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Comments

  2. Naomi says

    When I saw this post, you had me sold at toffee. I love toffee in ANYTHING, so of course, these cookies will be a hit with me! I can't wait to make them!! Perfect timing for the holidays.

    Reply

  3. hobby baker says

    Yes! I adore brown butter cookies. I could stick with that for a year and not miss any other kind. 😀 I have toffee bits buried in my freezer somewhere… I really must find someplace local that carries them, I dislike having to special order.

    Reply

  5. Joanne says

    I'm convinced that people who don't eat sugar live pretty sad and lonely lives. There's always room for dessert AND moderation in my opinion! Loving these.

    Reply

  9. admin says

    Jackie, I felt that I could have used one cup more of the milk chocolate chips. There is so much toffee flavor, that the more chocolate would be welcome. Is there such a thing as too much chocolate?!

    Reply

  10. Pam says

    Yum! I can't wait to try this recipe and I'm almost embarrassed to say, I've never made brown butter sauce. Thanks for the recipe!

    Reply

  14. Maranda says

    Oh girl! I know I'm very sporadic when it comes to commenting (I'm Monica's friend) but these cookies. Oh these cookies! My beloved brown butter with The Hubble's favorite chocolate toffee combo. Oh girl! He's on his way home from Afghanistan…I think I know a treat that will await him when he gets here!!! Thanks doll!

    Reply

  15. Velva says

    I have never, ever met anyone who did not like chocolate chip cookies (smile)-something would not be right about them.

    These cookies look amazing!

    Velva

    Reply

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