Description
Delight in these soft and chewy Brown Butter Toffee Cookies, bursting with rich toffee pieces and enhanced by the deep, nutty flavor of brown butter. Finished with a sprinkle of sea salt, these cookies offer a perfect balance of sweetness and savory notes. Ideal for a comforting treat, they are simple to make and come with tips for browning butter perfectly.
Ingredients
Scale
Butter Mixture
- 1 cup unsalted butter
- 1 cup brown sugar (light or dark, or a blend)
- ⅔ cup white sugar
Wet Ingredients
- 2 eggs (room temperature preferred)
- 1 ½ teaspoon vanilla extract
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon cornstarch (cornflour in UK)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
Add-ins and Topping
- 1 cup milk chocolate toffee pieces (like Heath Milk Chocolate Toffee Pieces)
- Sea salt (for sprinkling on top, fine or coarse as preferred)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C) and line cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Bake the Butter: Cut the unsalted butter into tablespoon-sized pieces and melt it over medium-low heat in a medium saucepan, allowing it to brown and develop a nutty aroma, being careful not to burn it.
- Mix Sugars with Browned Butter: Transfer the browned butter to a mixing bowl and whisk in the brown sugar and white sugar until fully combined and slightly cooled.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Form the Dough: Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined to avoid overmixing, which can toughen the cookies.
- Fold in Toffee Pieces: Gently fold in the milk chocolate toffee pieces, ensuring an even distribution throughout the dough.
- Scoop and Bake: Using a cookie scoop or spoon, place portions of dough onto the prepared baking sheets, spacing them appropriately to allow for spreading. Sprinkle a pinch of sea salt over each cookie before baking.
- Bake: Bake in the preheated oven for about 10 minutes, or until the edges are golden and the centers are set but still soft.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies are wonderfully soft and chewy with a delightful toffee crunch enhanced by the brown butter’s rich flavor.
- If you’ve never browned butter, take your time doing it over medium-low heat until it turns a golden brown and smells nutty—this step adds depth to the cookies.
- Using room temperature eggs helps create a better emulsion in the dough for even texture.
- Sprinkling sea salt on top before baking balances the sweetness from the toffee and sugars.
- The recipe makes about 24 cookies, perfect for sharing or storing for later treats.
Nutrition
- Serving Size: 1 cookie
- Calories: 157 kcal
- Sugar: 14 g
- Sodium: 108 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg
