clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Brown Butter Toffee Chocolate Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Laura Kasavan
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 5 hr 42 min (includes chilling)
  • Yield: 30 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Brown butter toffee chocolate cookies are the BEST cookies! Flavored with brown butter, rich chocolate, and toffee bits, you’ll love these cookies!



  • 3/4 cup unsalted butter
  • 1 2/3 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup light or dark brown sugar
  • 1/2 cup sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp vanilla extract
  • 3/4 cup toffee bits
  • 6 oz semisweet chocolate, chopped


  • 3 oz semisweet chocolate, chopped
  • flaky salt


  1. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 5 minutes. Pour browned butter into a shallow glass bowl or glass measuring cup and chill in the freezer until solidified and the texture of room temperature butter, about 45 minutes to an hour.
  2. Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat solidified brown butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold toffee bits and chopped chocolate. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
  3. Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets. Top cookies with chopped chocolate, pressing gently to adhere.
  4. Bake, rotating pans halfway through, for 11 to 13 minutes, until edges are golden and set. Sprinkle cookies with flaky salt and let cool 10 minutes on baking sheets, then transfer to a wire rack and let cool completely. Store in an airtight container at room temperature.


Make Ahead: Scoop the dough out onto a parchment-lined baking sheet. Top with chocolate chips. Freeze for 1 hour, then transfer the dough balls to an airtight container and freeze up to 2 months. Bake cookies directly from the freezer, adding 1-2 minutes to baking time.