Browned Butter Toffee Chocolate Chip Cookies
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These Browned Butter Toffee Chocolate Chip Cookies are my new baking obsession! They’re the perfect answer to busy days when you want a warm, gooey homemade treat without the extra effort. The browned butter adds an incredible nutty flavor, while the toffee and chocolate chips infuse salty and sweet notes. They’re chewy, gooey, and guaranteed to satisfy your sweet tooth. This recipe is so easy to follow, you’ll be whipping up a batch in no time – even if you’re short on experience in the kitchen.
Why You’ll Love Browned Butter Chocolate Chip Cookies
- Weeknight Hero: This recipe comes together in a flash, so you can whip up a batch of cookies without spending hours in the kitchen.
- Next-Level Flavor: The browned butter adds a nutty, complex flavor that takes these cookies over the top.
- Double the Chocolatey Goodness: Adding toffee bits alongside the chocolate chips creates an irresistible sweet and salty combo.
- Chewy Perfection: These cookies are chewy on the inside and slightly crispy on the outside.
- Easy for Everyone: This recipe is so easy, anyone can follow it and end up with delicious homemade cookies.
Ingredients Needed To Make Browned Butter Chocolate Chip Cookies
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Butter
- Light brown sugar
- Granulated sugar
- Gluten-free flour or all-purpose flour
- Baking soda
- Kosher salt
- Eggs
- Vanilla extract
- Chocolate chips (dark and milk)
- Toffee chips
Substitutions + Alternatives
Can I use All-Purpose Flour?
Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free products, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy products of your choice for the recipe.
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Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Browned Butter Chocolate Chip Cookies
- Brown the Butter: In a small stock pot, cook the butter over medium-low heat for about 10 minutes until it turns light golden brown. If using dairy-free butter, watch closely to prevent burning. Remove from heat and let cool partially.
- Mix Sugars and Butter: In a mixing bowl, combine the brown sugar, granulated sugar, and browned butter. Mix with an electric mixer for 3 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, then add the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour or all-purpose flour, baking soda, and kosher salt. Gradually add to the wet mixture, mixing until combined.
- Fold in Chips: Gently fold in the chocolate chips and toffee chips.
- Set Dough: Let the dough sit at room temperature for 30 minutes to set.
- Preheat Oven: Preheat the oven to 375°F (190°C). Line 3 cookie sheets with parchment paper.
- Scoop Dough: Scoop equal-sized cookies onto the prepared sheets, leaving 2 inches of space between each.
- Bake: Bake for 9-11 minutes, until the edges are golden brown and the centers are slightly sunken.
- Cool: Remove from the oven and let the cookies sit on the sheets for 5 minutes, then transfer to a cooling rack.
- Enjoy! Enjoy these delicious Browned Butter Toffee Chocolate Chip Cookies
Variations & Substitutions
- Add Nuts: Feel free to add in some chopped walnuts or pecans to the cookies before baking for a little extra nutty goodness!
- Milk or Dark: I used a mixture of milk chocolate and dark chocolate chips but you could use all milk or all dark if you prefer.
Commonly Asked Questions
Can I use regular butter instead of browned butter?
You can certainly use regular butter in this recipe, but the browned butter adds a nutty, toffee-like flavor that really elevates these cookies. If you don’t have time to brown the butter, you can skip this step, but the cookies won’t have quite the same depth of flavor.
How can I store leftover cookies?
These cookies can be stored at room temperature in an airtight container for up to 3 days. If you want them to stay fresh for longer, you can store them in the freezer for up to a month. Let them thaw at room temperature before enjoying.
How do I reheat leftover cookies?
Pop them in the microwave for at least 10 seconds for that melt-in-your-mouth texture.
Browned Butter Toffee Chocolate Chip Cookies
Equipment
- Measuring cups and spoons
- Cookie sheets (3)
Ingredients
- 2 ¼ cups 1.1 GF flour or all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- ¾ cup light brown sugar packed
- ⅓ cup granulated sugar
- 1 cup butter
- 2 tsp vanilla extract
- 2 eggs
- 1 ½ cups chocolate chips mix of dark & milk
- 1 ½ cups toffee chips
Instructions
- Brown the Butter: In a small stock pot, cook the butter over medium-low heat for about 10 minutes until it turns light golden brown. If using dairy-free butter, watch closely to prevent burning. Remove from heat and let cool partially.
- Mix Sugars and Butter: In a mixing bowl, combine the brown sugar, granulated sugar, and browned butter. Mix with an electric mixer for 3 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, then add the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, and kosher salt. Gradually add to the wet mixture, mixing until combined.
- Fold in Chips: Gently fold in the chocolate chips and toffee chips.
- Set Dough: Let the dough sit at room temperature for 30 minutes to set.
- Preheat Oven: Preheat the oven to 375°F (190°C). Line 3 cookie sheets with parchment paper.
- Scoop Dough: Scoop equal-sized cookies onto the prepared sheets, leaving 2 inches of space between each.
- Bake: Bake for 9-11 minutes, until the edges are golden brown and the centers are slightly sunken.
- Cool: Remove from the oven and let the cookies sit on the sheets for 5 minutes, then transfer to a cooling rack.
- Enjoy!
Nutrition
Believe me, these cookies are worth the wait! The browned butter adds this crazy depth of flavor that regular cookies just don’t have. Plus, the toffee bits add a whole new level of texture – seriously, these cookies are next-level delicious. Let me know in the comments what you think!
These are sooo good! I used semi-sweet chips, 60% cacao chips, and heath toffee chips. I used real butter this time but will probably try non-dairy next time. These are a must. YUMMY!! Thanks for another great one Danielle 😊
I like recipe
Thanks.
What type of dairy-free products do you find that bake well & have a great taste?
I read you don’t prefer Almond milk due to being watery. What type have you found works better?
What type of dairy-free butter alternative do you find works better in cookies or cooking or in icing?
I for one would love a list of products you have found that you’re using in these recipes, such as heavy whip cream, sour cream, cream cheese, cheeses from shredded to Parmesan; and toffee pieces for this particular cookie.
My 22 yr old, college age daughter, cannot eat dairy due to food allergy & we are in a complete rut!Im trying to teach her how to cook & bake & follow directions for recipes.
But when I saw you had recipes for substitutions for regular dairy, I felt this was a great start for her to try her cooking and baking.
Thank you so much!
Thank you so much for this message — I completely understand where you’re coming from! It can feel overwhelming finding dairy-free products that actually taste good and bake the right way.
For butter, I use I Can’t Believe It’s Not Butter sticks — they have the best texture and flavor for both cookies and cooking.
For milk, I agree with you — almond milk can be too watery. I usually reach for Ripple or Oat milk because they’re creamier and hold up better in batters and sauces.
For cream cheese and sour cream, I love Kite Hill — both have that smooth, tangy flavor you want for baking or frosting.
For cheeses, Violife and Daiya are my go-tos, depending on the recipe. Violife melts beautifully and tastes the most like real cheese.
And for baking add-ins like toffee or chocolate pieces, Lilly’s has great dairy-free options that hold up perfectly in cookies.
Tell your daughter she’s in good company — once you find your favorite swaps, baking dairy-free starts to feel easy and fun. I’m so glad you found my recipes helpful!