Description
These Brown Butter Chocolate Chunk Toffee cookies are rich, chewy, and full of flavor. Hints of espresso, molasses, and flaky sea salt elevate the deep chocolate and buttery toffee in every bite. Perfect for make-ahead baking or sharing—if you’re willing!
Ingredients
1 cup unsalted butter (2 sticks)
1/2 cup granulated sugar
1 cup packed dark brown sugar
1 tablespoon molasses (optional, for extra chew and depth)
1 1/2 cups all-purpose flour
1 cup bread flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher sea salt
1/2 teaspoon cinnamon
1 teaspoon instant espresso powder (optional)
2 large eggs + 1 egg yolk, at room temperature
2 teaspoons vanilla extract (or substitute 1 tsp bourbon or dark rum)
10 oz Ghirardelli dark chocolate wafers
1 cup crushed Heath bars (3 - 4 1.4-ounce bars)
Flaky sea salt for topping (I use Maldon)
Instructions
1. In a medium stainless-steel saucepan over medium heat, melt the butter, swirling occasionally. It will foam and crackle as it cooks.
2. When the crackling slows and you smell a nutty aroma with amber brown bits forming on the bottom (about 7–10 minutes), remove from heat immediately.
3. Pour the browned butter (including all the bits) into a large mixing bowl.
4. While still warm, stir in the granulated sugar, brown sugar, and molasses. The mixture will start to cool as you stir, but let it sit for about 15–20 minutes until it reaches room temperature. Stir occasionally to help it cool evenly — no need to rush it in the fridge.
5. In a separate bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, salt, cinnamon, and espresso powder.
6. Once the butter mixture has cooled, whisk in the eggs, yolk, and vanilla (or bourbon/rum) until smooth.
7. Gently stir the dry ingredients into the wet ingredients using a rubber spatula.
8. Fold in the chocolate chunks and toffee bits.
9. Wrap the dough in plastic wrap and chill for at least 24 hours (up to 72 hours).
10. Let the chilled dough sit at room temperature for about 1 hour, just until scoopable.
11. Preheat oven to 350°F. Line baking sheets with parchment paper.
12. Scoop the dough into 3-tablespoon-sized balls using a large cookie scoop. Place evenly on baking sheets.
13.(Optional): Freeze portioned dough balls on a sheet tray until solid, then store in an airtight container in the freezer for up to 6 weeks.
14. Bake for 12–14 minutes, or until golden brown.
15. Sprinkle warm cookies with flaky sea salt, if desired.
16. Cool on the baking sheet for 2 minutes, then transfer to a wire rack.
Notes
Using a stainless steel pan to brown the butter helps you clearly see the color changes and gives more even heating than nonstick, making it easier to avoid burning.
Chilling the dough enhances flavor and texture. Letting it rest for 24 to 72 hours gives the best results, but even 2 to 4 hours can help if you're short on time.
High-quality dark chocolate chunks or chopped bars melt better and taste richer than regular chips. Pair them with store-bought or homemade toffee bits for the perfect balance.
Espresso powder deepens the chocolate flavor without adding a strong coffee taste. It’s optional, but adds a rich, balanced note.
These cookies are best eaten fresh but stay good for up to 3 days at room temperature. For longer storage, freeze and reheat in the oven before serving.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American