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Brown Butter Sea Salt Chocolate Chip Cookies with Toffee Bits

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These cookies feature rich browned butter, crunchy toffee bits, and a sprinkle of sea salt for a perfect balance of sweet and savory flavors. Quick and easy to make, they are a crowd-pleasing treat with a nutty depth and caramel notes.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) light brown sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • 1 cup (140g) toffee bits
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) of unsalted butter. Stir frequently with a wooden spoon. After a few minutes, the butter will foam and then start to turn golden brown with a nutty aroma. Watch closely to avoid burning. Once browned, transfer to a heatproof bowl and let cool for 10 minutes.
  2. Mix sugars and eggs: In a large bowl, combine 3/4 cup (150g) granulated sugar and 3/4 cup (165g) light brown sugar. Add the cooled brown butter and mix thoroughly. Beat in 2 large eggs one at a time, followed by 1 1/2 teaspoons pure vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
  4. Add dry ingredients to wet: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Avoid over-mixing.
  5. Fold in chocolate chips and toffee bits: Add 1 1/2 cups (270g) chocolate chips and 1 cup (140g) toffee bits. Fold in carefully to distribute evenly.
  6. Chill dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour to help flavors meld and prevent spreading.
  7. Shape and bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Drop dough balls about 2 inches apart using a tablespoon or cookie scoop. Sprinkle a pinch of flaky sea salt on each dough ball. Bake for 12-15 minutes until edges are golden and centers look set but soft.
  8. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Keep a close eye when browning butter to avoid burning. Chilling the dough for at least 30 minutes improves texture and flavor. Sprinkle flaky sea salt on top before baking for a delightful flavor contrast. Avoid over-mixing the dough to keep cookies tender. Dough can be refrigerated up to 48 hours or frozen up to 3 months before baking.

Nutrition

Keywords: brown butter, sea salt, chocolate chip cookies, toffee bits, homemade cookies, easy cookie recipe, dessert, baking

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