Description
Delight in these soft and chewy Brown Butter Toffee Cookies, richly flavored with browned butter, sweet toffee pieces, and a hint of vanilla. The perfect balance of sweet, salty, and buttery notes make these cookies an irresistible treat, complete with a sprinkle of sea salt on top for an extra burst of flavor.
Ingredients
Scale
Butter Mixture
- 1 cup unsalted butter
- 1 cup brown sugar (light or dark, or a blend)
- ⅔ cup white sugar
Wet Ingredients
- 2 eggs (room temperature preferred)
- 1 ½ teaspoon vanilla extract
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon cornstarch (cornflour in UK)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
Add-ins
- 1 cup milk chocolate toffee pieces (such as Heath Milk Chocolate Toffee Pieces)
Topping
- Sea salt (fine or coarse, for sprinkling on top of the cookies)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line cookie sheets with parchment paper to prevent sticking and allow easy cleanup. Set these aside for later use.
- Browning the Butter: Cut the butter into tablespoon-sized pieces to help it melt evenly. Place them in a medium-sized saucepan and melt over medium-low heat. Allow the butter to cook until it develops a golden-brown color and a nutty aroma, stirring occasionally. Be careful not to burn the butter.
- Mix Sugars into Browned Butter: Remove the browned butter from heat and immediately stir in the brown sugar and white sugar until well combined, creating a smooth, caramel-colored mixture.
- Add Eggs and Vanilla: Let the butter and sugar mixture cool slightly, then whisk in the eggs one at a time to ensure they incorporate smoothly. Add the vanilla extract and mix well.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, stirring just until combined to avoid overmixing, which can make cookies tough.
- Fold in Toffee Pieces: Gently fold in the milk chocolate toffee pieces, distributing them evenly throughout the cookie dough.
- Shape Cookies: Using a spoon or cookie scoop, drop portions of dough onto the prepared baking sheets, spacing them to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for about 10 minutes, or until the edges are golden and the centers look set but still soft.
- Add Sea Salt and Cool: Remove the cookies from the oven, immediately sprinkle sea salt on top to enhance the flavor profile. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use room temperature eggs to create a smoother dough.
- You can use light or dark brown sugar or blend the two to adjust the depth of flavor.
- Browning butter adds a rich, nutty flavor that enhances the cookie’s taste and texture; watch it carefully to avoid burning.
- Sprinkling sea salt on top brings out the sweetness and balances the richness of the toffee and chocolate.
- This recipe yields approximately 24 medium-sized cookies.
- Toffee pieces like Heath’s Milk Chocolate Toffee work best, but you can substitute with your preferred toffee-chocolate mix.
Nutrition
- Serving Size: 1 cookie
- Calories: 157 kcal
- Sugar: 14 g
- Sodium: 108 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg
