The only thing better than a chocolate chip cookie? A brown butter chocolate chip cookie that’s loaded with toffee pieces, toasted pecans, and a touch of cinnamon. Trust me, once you try these brown butter toffee cookies, you’ll never want to use another recipe again!
Brown Butter Toffee Chocolate Chip Cookies
If you follow me on Instagram, you already know that I’ve been spending most of August working hard on creating lots of new HOLIDAY RECIPES! Sweet recipes, savory recipes, and even some gift guides! Yes, I know that might seem insane. You should have seen the cashiers face when I bought 12 cans of pumpkin and asked her when candy canes would be coming in lol. But it’s part of my job and honestly, I love it! The holiday season is my FAVORITE season. So getting to bake pies and test dozens of Christmas cookies in the middle of Summer is a treat! Well, as long as the air conditioning is on full blast.
Brown Butter Chocolate Chip Cookies
And while I won’t be sharing most of these new recipes until Fall, I couldn’t keep these brown butter toffee cookies from your for another day!!! I baked a batch on a whim last week and ended up gifting them to a few friends and neighbors. The feedback was INSANE. Everyone was raving and begging me for the recipe. That’s when I knew I had to bake another batch to share with you guys! So without further ado, let’s jump into this recipe!
Brown Butter Chocolate Chip Cookie Recipe
- butter: salted or unsalted butter will work. If you use unsalted, just add a tiny extra pinch of salt to the dry ingredients. the butter will be cooked until it’s completely melted and slightly brown. brown butter adds INSANE flavor to these cookies!!! so don’t skip this step.
- all purpose flour: flour absorbs the wet ingredients. Just be sure not to pack the flour into the measuring cup. And I don’t suggest using whole wheat or any other type of flour for this recipe.
- baking soda: gives the cookies a nice little puff so that they’re not completely flat.
- sea salt: a small amount balances out the other flavors. If you don’t have sea salt, table salt will work.
- white granulated sugar and brown sugar: brown sugar makes the cookies moist and chewy, while the granulated sugar helps the cookies spread. I prefer dark brown sugar, but light brown will work.
- vanilla extract: enhances all of the other flavors in the cookies.
- eggs and an egg yolk: adds flavor, structure, and height to the cookies. make sure your eggs are at room temperature before adding them to the cookie dough.
- chocolate chips: or add some chopped up chocolate bars for chocolate chunks!
- toffee bits: you can find these in the baking aisle of most grocery stores. if you have leftover toffee bits, try my brown butter espresso toffee blondies or this simple 3-ingredient roasted almond toffee bark.
- and pecans: lightly toasted and finely chopped. these may be omitted if you’re allergic or simply don’t care for them.
What is Brown Butter?
Brown butter is simply regular butter that has been cooked just long enough to toast the milk solids. Basically all you’re doing is melting the butter and then continuing to cook it a little longer. It takes about 5 minutes and enhances almost any recipe that calls for butter. It’s my secret ingredient for recipes like my everyday chocolate chip cookies! And you haven’t had pumpkin pie until you’ve had brown butter pumpkin pie! Trust me!
How to Brown Butter
Place a large heavy-bottomed pan over medium-low heat. Add the desired amount of butter to the pan and allow it to begin to melt. As it melts, gently swirl the butter around the pan. NOTE: butter can go from brown to burnt very quickly, so stay close to the pan during this process. Keep the butter over the heat until it’s light brown in color and smells slightly nutty. Remove from heat and use it as needed, or store it in the fridge for up to 2 weeks!
How to make Toffee Pecan Cookies
- The first step is melting and browning the butter. Place the butter in a small saucepan and melt the butter. Continue cooking until the butter is lightly browned, and smells slightly nutty. Remove from heat and using a rubber spatula, scrape the butter into a heatproof bowl. Place the bowl in the refrigerator and bring the butter back to room temperature. This will take about 2 hours! If you chill it longer than that, you may need to soften the butter a bit. You want it solid, but soft enough that when you gently press it with your finger it leaves an indentation. It’s so important that your butter is at the proper temperature before you begin baking. If it’s too warm, your cookies will bake up flat and spread all over the pan
- Once your butter is ready, it’s time to bake! Unlike most recipes where you preheat oven to 350, you’ll actually want to preheat the oven to 375 degrees (F).
- Line 2 large baking sheets with parchment paper and set aside. In a medium bowl whisk together the flour, baking soda, and salt. Set these dry ingredients aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the brown butter and sugars on medium speed until light and fluffy. Add in the vanilla and beat smooth. Add the eggs and yolk, one at a time, beating well after each addition. You can also use a large bowl and electric mixer for this step.
- Turn the mixer off and fold in the dry ingredients, toffee bits, pecans, and chocolate chips.
- Roll cookie dough into balls. I like to make the cookie dough balls pretty big, about 3 or 4 tablespoons. But you can make them any size you want. Just adjust the time according to the size of your cookies. Big cookies will need more time to bake, while smaller cookies will need less. Place them on the prepared baking sheet and then cover them with plastic wrap and chill for 30 minutes.
- Once chilled, you’re ready to bake! About 10 to 11 minutes in the oven should do it! You’ll know the cookies are done when they’re golden brown at the edges but still soft in the middle. Let cookies cool for 10 minutes on the baking sheet before transferring to a wire racks to cool completely.
Pro Tip: If you’d like your cookies to look like the ones you see in my photos, simply rolls the balls of dough in toffee bits before baking, then press a few chocolate chips and a pecan on top of each cookie right after they come out of the oven. You can also sprinkle them with sea salt! I love Maldon sea salt because it’s flaky and delish.
So, have I convinced you to turn your ac on and bake cookies in August?! I hope so!!! See you soon with a few last minute Summer recipes 😉
Brown Butter Chocolate Chip Cookie Recipes
If you try this recipe for Brown Butter Toffee Cookies, please let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations seriously makes my day!
Brown Butter Toffee Cookies
Yield 2 dozen
The only thing better than a chocolate chip cookie? A brown butter chocolate chip cookie that's loaded with toffee pieces, toasted pecans, and a touch of cinnamon. Trust me, once you try these brown butter toffee cookies, you'll never want to use another recipe again!
- 16 tablespoons (8 ounces) unsalted butter
- 2 and 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 3 teaspoons vanilla
- 2 large eggs plus 1 egg yolk, at room temperature
- 1 and 1/2 cups chocolate chips
- 8 ounces toffee bits
- 1/2 cup toasted pecans, cooled and finely chopped
- Place the butter in a wide and heavy-bottomed saucepan over medium-low heat. Cook for about 5 minutes, swirling the pan almost constantly, until the butter has completely melted and is a light brown color. Remove from heat and scrape the butter - and any brown specks - into a heatproof bowl. Place the bowl in the refrigerator and bring the butter back to room temperature. This will take about 2 hours.
- Once the butter is at room temperature, preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
- In a medium-sized bowl whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the chilled brown butter and both sugars; beat on medium speed for about 2 minutes, or until light and fluffy. Add in the vanilla and beat smooth. Add the eggs and egg yolk, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed.
- Reduce mixer speed to the lowest setting. Gradually add in the flour mixture, stirring only until the flour begins to disappear. Add in chocolate chips, toffee bits, and pecans, stirring until evenly combined. Turn mixer off.
- Roll 3 tablespoon sized balls of dough between your palms to form a ball, then place on prepared baking sheet. Leave about an inch of room between each cookie for inevitable spreading. Continue this process until all the dough has been rolled.
- Cover the baking sheets with saran wrap and chill for at least 30 minutes, or up to 3 says.
- When ready to bake, place baking sheets in preheated oven, one at a time, and bake for 10 to 11 minutes, or until cookies are golden at the edges but still soft in the middle.
- Let cookies cool for 10 minutes on the sheet before transferring to a wire rack to cool completely.