Toffee Brown Butter Chocolate Chip Cookies

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There’s no denying my obsession with brown butter, it made its way into my favorite blondies of all time, and snuck its way into my banana bread. Honestly, it’s good in everything.

One of my most favorite ways to incorporate brown butter though, is along with chocolate and sea salt. These cookies take your classic chocolate chip cookies up a notch with not only brown butter, but the addition of toffee candy. Do these replace my favorite chocolate chip cookies of all time? I might need to do a couple more taste tests to find out…

brown butter toffee

In a saucepan over medium heat, add the butter. Stir frequently until butter foams, and eventually browns. This will take 6-8 minutes.

Transfer brown butter to bowl of a stand mixer (or a medium sized bowl) and let cool slightly.

Whisk flour, baking soda, and kosher salt in a medium bowl.

brown butter toffee chocolate chip cookies

Add brown sugar, molasses and granulated sugar to cooled butter.

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In the stand mixer (or with an electric mixer) mix on medium speed, beat butter mixture, scraping down sides of bowl, until incorporated, about 1 minute.

Add eggs and vanilla and continue to beat until mixture lightens and begins to thicken, about 30 seconds.

Add dry ingredients and mix until just combined.

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Chop up the Skor bars.

Add them into the batter along with the chocolate chips.

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Mix so the candies are just incorporated.

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Let sit at room temperature at least 30 minutes. The dough will look very loose but will thicken as it sits.

Preheat the oven to to 375°.

Line a rimmed baking sheet with parchment paper.

Form the dough into golf ball-sized pieces.  Do not flatten since the cookies will spread as they bake.

Sprinkle with flaked sea salt.

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Bake cookies until edges are golden brown and firm but centers are soft, about 10 minutes.

Let cool on cookie sheets for 10 minutes, then transfer to a wire rack and let cool until you just can’t take it anymore.

Dig in!

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Adapted from: Bon Appetit

Makes: about 2 dozen cookies

Prep: 40 minutes, Cook: 20 minutes, Total: 60 minutes

  • 2 sticks (1 cup) unsalted butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 cup brown sugar
  • 1 tablespoon molasses
  • 1/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 Skor bars
  • 1 1/2 cups semi-sweet chocolate chips
  • Flaky sea salt

In a saucepan over medium heat, add the butter. Stir frequently until butter foams, and eventually browns. This will take 6-8 minutes.

Transfer brown butter to bowl of a stand mixer (or a medium sized bowl) and let cool slightly.

Whisk flour, baking soda, and kosher salt in a medium bowl.

Add brown sugar, molasses and granulated sugar to cooled butter.

In the stand mixer (or with an electric mixer) mix on medium speed, beat butter mixture, scraping down sides of bowl, until incorporated, about 1 minute.

Add eggs and vanilla and continue to beat until mixture lightens and begins to thicken, about 30 seconds.

Add dry ingredients and mix until just combined.

Chop up the Skor bars. Add them into the batter along with the chocolate chips.

Mix so the candies are just incorporated.

Let sit at room temperature at least 30 minutes. The dough will look very loose but will thicken as it sits.

Preheat the oven to to 375°.

Line a rimmed baking sheet with parchment paper.

Form the dough into golf ball-sized pieces.  Do not flatten since the cookies will spread as they bake.

Sprinkle with flaked sea salt.

Bake cookies until edges are golden brown and firm but centers are soft, about 10 minutes.

Let cool on cookie sheets for 10 minutes, then transfer to a wire rack and let cool until you just can’t take it anymore.

Dig in!


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