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Toffee Chocolate Chip Cookies
Yield: 12 cookies
These toffee chocolate chip cookies are chewy, slightly crisp and have amazing flavor from brown butter and vanilla. This no chill, no mixer cookie recipe is packed with chocolate chips and toffee bits for great taste and texture. One of my favorite chocolate chip cookie recipes!
Equipment
Ingredients
- ½ cup (113 g) unsalted butter
- ¾ cup (165 g) light brown sugar packed
- ¼ cup (50 g) granulated sugar
- 1 (1) egg room temperature
- 1 egg yolk room temperature
- 2 tsp (8 g) vanilla extract
- 1½ cups (187 g) all-purpose flour
- ½ tsp (2 g) baking soda
- ¾ tsp (4.5 g) salt
- 1 cup (236 g) chocolate chips or chopped chocolate bar milk, semisweet or dark chocolate
- ½ cup (118 g) toffee bits
Instructions
- Preheat oven to 350°F. Line a baking sheet pan with parchment paper or a silicone baking mat.
- Place unsalted butter in a small saucepan over medium-low heat.
- Once the butter is melted, continue to cook stirring constantly until the butter turns a light golden-brown color. Remove from the heat immediately and pour into a large mixing bowl. Cool for 5 minutes.
- Add light brown sugar and granulated sugar to the brown butter. Stir until combined and smooth.
- Add egg, egg yolk, and vanilla extract and mix well.
- Add all-purpose flour, baking soda, and salt. Mix until the dry ingredients are well combined and the mixture forms a dough.
- Fold in chocolate chips and toffee bits.
- Portion the dough into balls using a large cookie scoop (3 tbsp). Place the cookie dough balls onto the prepared baking sheet pan. Allow room for spreading.
- Bake the cookies for approximately 12 minutes until the cookies are golden brown on the edges. Remove the pan from the oven and allow the cookies to cool on the pan for 2 minutes. Transfer to a wire rack to cool completely.
Notes
Toffee chocolate chip cookies can be stored in an airtight container at room temperature for 2 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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