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+ servings
Toffee cookies on a wire rack.
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5 from 14 votes

Toffee Cookies

These toffee cookies are a brown butter no chill and no mixer cookie. They are a chewy chocolate chip cookie with toffee pieces.
Prep Time20 minutes
Cook Time14 minutes
Butter Chill Time30 minutes
Total Time1 hour 4 minutes
Servings: 18 large cookies
Calories: 264kcal

Ingredients

  • 2 ½ cup All-purpose flour
  • ½ teaspoon Baking soda
  • ½ teaspoon Baking powder
  • 1 teaspoon Salt
  • 1 cup Plus 2 Tablespoons Unsalted butter for browning. For non brown butter see notes.
  • 1 ¼ cups Brown sugar packed light or dark.
  • ¼ cup White granulated sugar
  • 2 Large eggs room temperature
  • 1 teaspoon Pure vanilla extract
  • 1 cup Semi-sweet chocolate chips
  • 1 cup Toffee bits

Instructions

  • In a medium frying pan over medium heat, melt the butter. Heat the butter until the milk deposits separate and turn amber in color. Remove from heat and cool completely.
    1 cup Plus 2 Tablespoons Unsalted butter
  • In a medium bowl, mix the flour, baking powder, baking soda, and salt. Set aside.
    2 ½ cup All-purpose flour, ½ teaspoon Baking soda, ½ teaspoon Baking powder, 1 teaspoon Salt
  • In a large bowl, mix the brown butter, brown sugar, sugar, vanilla extract, and eggs. Use a whisk to mix until smooth.
    1 ¼ cups Brown sugar, ¼ cup White granulated sugar, 2 Large eggs, 1 teaspoon Pure vanilla extract
  • Add in the dry ingredients and use a rubber spatula to mix until just combined. Add the chocolate chips and toffee pieces.
    1 cup Semi-sweet chocolate chips, 1 cup Toffee bits
  • Preheat oven to 350F. Line 2 cookie sheets with parchment paper. Let the dough rest for 10 minutes while the oven preheats.
  • Scoop the cookie dough using a large cookie scoop. Place 6 dough balls per cookie sheet.
  • Bake for 13-15 minutes. Cookies are done when they are golden brown. Let sit for 4 minutes on cookie sheet before transferring to cooling rack.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
For regular butter, use 1 cup of melted butter.

Nutrition

Calories: 264kcal | Carbohydrates: 45g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 195mg | Potassium: 103mg | Fiber: 1g | Sugar: 30g | Vitamin A: 156IU | Vitamin C: 0.03mg | Calcium: 33mg | Iron: 2mg