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Instructions
Brown the butter: Place 1 cup of sliced butter into a pot and melt over medium heat whisking constantly. Whisk for about 5-8 minutes until the butter starts to form brown specks at the bottom of the pan. The butter will start to smell nutty as well. When the butter is browned, remove the pot from the heat and pour it into a large bowl. Cool for 5 minutes.
Add 1 cup of packed dark brown sugar and 1/2 cup of granulated sugar to the large bowl with the browned butter. Whisk until combined. Add 2 eggs and 1 and 1/2 teaspoons of pure vanilla extract. Whisk until combined.
In a separate large bowl, whisk together 2 and 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Add to the browned butter mixture.
Fold in 1 and 1/4 cups of semi-sweet chocolate chips and 1 cup of toffee bits. The dough will be thick and greasy. Cover and chill the cookie dough for at least 2 hours or up to 3 days before baking.
When you are ready to bake, remove the cookies from the fridge and preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
Using a large cookie scooper or ice cream scooper, scoop about 1 and 1/2 tablespoons of dough into a ball. Arrange the cookie dough balls 2-3 inches apart on the prepared baking sheets.
Bake for 12-13 minutes or until the edges are slightly browned. Remove from the oven and let the cookies rest for 5 minutes before transferring them to a wire rack to fully cool. Enjoy!
Notes
u003cliu003eu003cemu003eu003cstrongu003eFlour-u003c/strongu003eu003c/emu003e I cannot stress enough how important it is to measure your flour correctly! I always weigh my flour with a kitchen scale to make sure I have an accurate measurement. I go off of the measurement that one cup of all-purpose flour is 120 grams. If you do not have a kitchen scale, spoon the flour into a measuring cup and then level off with a knife. Do not pack the flour down when measuring as this will affect your measurement!u003c/liu003eu003cliu003eu003cstrongu003eu003cemu003eBrown sugar-u003c/emu003e u003c/strongu003eUnlike measuring flour, when measuring brown sugar you want to make sure you pack it down.u003c/liu003eu003cliu003eu003cstrongu003eu003cemu003eMixing-u003c/emu003e u003c/strongu003eTry your best to not overmix any step in this recipe. Overmixing can affect the texture and consistency of your final cookies. To avoid overmixing, mix slowly and stop when all ingredients are fully combined.u003c/liu003eu003cliu003eu003cstrongu003eu003cemu003eBaking-u003c/emu003eu003c/strongu003e Do not overbake these cookies. They will continue to cook while cooling, so be sure to remove them from the oven when the edges start to turn golden brown and the center still seems underbaked.u003c/liu003eu003cliu003eu003cstrongu003eu003cemu003eSalt-u003c/emu003eu003c/strongu003e Sprinkle some salt on top of the cookies immediately after they come out of the oven for some extra flavor.u003c/liu003e
Nutrition Facts
Brown Butter Toffee Chocolate Chip Cookies
Amount per Serving
Calories
200
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.