The BEST Toffee Chocolate Chip Cookie Recipe
With us being cooped up at home all day, our craving for desserts/sweets has been stronger than ever. While browsing through cooking videos by Bon Appetit on Youtube, we stumbled across this Browned Butter Toffee Chocolate Chip Cookie Recipe. Rick claims this is the best cookie recipe he’s ever tried and that it ruined every cookie that followed as none would ever meet this standard. Skeptical, we decided to try it ourselves to see what the fuss was about.
The verdict is in and this chocolate chip cookie recipe is just as AMAZING as they have been hyped up to be. They have a nice chewy texture and the savouryness of the chunky Skor bars combined with the sweetness of the chocolate chips is something else. If you can’t find any Skors at your local supermarket, you can omit them and this will still be a kickass Chocolate Chip Cookie.
The browned butter also adds a nice nutty flavour. We made Coffee Toffee Cookies the other week and they were equally amazing – I can’t really decide which one I like more. You will also notice our recipe is primarily driven with measurements by weight. This is the preferred method of measuring ingredients when baking as it ensures consistent results as everyone scoops and levels their measuring cups a bit differently. We did provide the measurements in cups where applicable in case you don’t have a digital food scale at home but if you haven’t seen our 10 Must Have Baking Supplies post yet, we highly recommend you get one.
The trick to getting this recipe right is browning the butter.
To brown your butter, simply cook your butter in a sauce pan over medium heat. It’s recommended that you do this in a sauce pan with a light-colored bottom as it will be much easier to see the color change this way. During this process, you’ll notice your butter foaming a lot – this is the water from the butter being cooked off. Keep stirring the butter regularly. Eventually, you’ll notice your butter changing color to a darker, golden yellow color with dark brown sediments at the bottom of the pan. These are the milk solids turning brown! At this point, you can take the pan off the heat and transfer to a bowl. You can either choose to strain out the sediments with a sieve or leave them as is. We chose to include them as we felt it enhanced the nutty flavour of the browned butter 🙂 It should look something like this.
Make sure to let your brown butter cool for 10 minutes before you use it. After browning the butter, you’ll need to cream it together with the brown and granulated sugar. You will have to add your eggs and vanilla after so if your butter is too hot, you’re going to risk cooking your eggs which you do not want during the preparation process!
Preparing the Cookie Dough
In a stand mixer with a paddle attachment, you will be whisking the batter for approximately 5 minutes until the mixture has thickened. It will turn paler in color and once you lift the paddle, the mixture should form ribbons when it drips. Once you reached this stage, you can add the rest of your dry ingredients.
After adding the rest of your dry ingredients and mixing until well combined, you will be stirring in your chocolate chips and Skor bits. Once done, you will need to allow the dough to rest for at least 30 minutes to allow the dough to fully set and the flavours to meld. After 30 mins, you can start scooping your cookie dough onto a baking tray lined with either parchment paper or silicone baking mat.
Bake at 375F for approximately 10 minutes or until edges are golden brown. Trust us you’re going to love these !
Check out our other cookie recipes!
See below for full recipe! If you like this cookie recipe, check out our other cookie recipes! Our favourites include the following:
Freezing/Storing Your Cookies
We highly recommend freezing some of the cookie dough as part of your ‘Emergency Cookie Stash’. You never know when you’ll be craving a cookie and you don’t want to be waiting another 45 minutes until you can get a fresh one!
For us, we like to pre-roll the cookie dough and then wrap it up in plastic wrap to minimize freezer burn. Then we place it in a freezer ziplock bag, labelled with the date, and pop it in the freezer. Whenever we’re craving a cookie (or 2!), we just take them out of the freezer, pop it in the oven and voila! Freshly baked cookies! It’s that easy 🙂
The BEST Browned Butter Toffee Chocolate Chip Cookie Recipe
Ingredients
- 227g / (1 cup) unsalted butter
- 250g (2 cups) all-purpose flour
- 1 tsp baking soda
- ¾ tsp kosher salt
- 215g (1 cup) packed dark brown sugar
- 73g (â…“ cup) granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 80g (1/2 cup) Skor bits
- 110g (2/3 cup) chocolate chips
Instructions
- 1. First, let’s brown the butter. In a medium saucepan over medium heat, cook butter, stirring often, until it foams. Continue cooking until it turns brown (approximately 8-10 mins). Scrape into a large bowl and let cool slightly (approximately 10 minutes). If butter is too hot, the egg will cook when you add it in later.
- 2. Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl. Set aside.
- 3. In a separate stand mixer bowl, add brown sugar and granulated sugar. With a paddle attachment, stir the sugars until they are combined. Then, add the browned butter and beat until incorporated, about 1 minute.
- 4. Add eggs and vanilla and increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 3 minutes.
- 5. Reduce mixer speed to low and add dry ingredients, and beat just to combine (do not overmix). Mix in toffee pieces and chocolate chips and combine for a few seconds until fully incorporated. Let dough sit at room temperature at least 30 minutes to allow the dough to set.
- 6. Place a rack in middle of oven and preheat to 375°. Using a large spoon, portion out balls of dough (approx 1 oz each) and place on a parchment-lined/silicone baking mat baking sheet, spacing about 3″ apart. Do not flatten; cookies will spread as they bake.
- 7. Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.
