Cookies with Salted Brown Butter Toffee and Chocolate Chunks

These chewy toffee cookies are loaded with gooey pockets of chocolate, crunchy chunks of toffee, and a nutty taste from the brown butter, all finished with flake sea salt for a really addicting delicacy. There is no need to relax! Next, try one of my other cookie recipes.

I have a question for you: is there anything better than the fragrance of freshly baked cookies?

Well, there is the aroma of warm cookies fresh from the oven.

Furthermore, when a cookie is fresh out of the oven, it has that perfect crinkle. And pools of unset melty chocolate that may or may not burn your lips but are absolutely worth it.

Furthermore, cookie dough that you can’t stop eating while you’re waiting for your cookies to bake.

Let’s just say there are a lot of wonderful things about making cookies. Particularly with these cookies.

Brown butter adds a whole other taste depth, and you can never go wrong with chocolate and toffee combined. And how about some salt?

Heaven. Heaven, pure and simple. These are toffee biscuits pushed to new heights.

I can’t claim credit for this dish since I modified it from a Bon Appetit recipe whose photographs have been making my mouth wet for the past year. I loved theirs, but I think mine is better.


To be honest, it’s partly an issue of accessibility. The chocolate wafers they use are AMAZING, but in my experience, they may be tough to come by. I wanted a dish that could be created quickly using ingredients you presumably already have in your cupboard, or at least the majority of them.

A package of toffee baking pieces is considerably simpler (and less expensive) than that chocolate.

Making salted toffee chocolate chunk cookies

  1. Browning the butter is the first step. Browned butter offers a strong, nutty taste that complements the overall flavor intensity of these cookies. Don’t skimp on this step!
    In a small saucepan, cook it over medium heat until it foams and bubbles. It will quickly brown, so remove it from the heat and set it aside to cool while you make the rest.

Mix up the wet ingredients. To begin, mix together the dry ingredients in a medium basin and put aside. Next, add brown sugar and granulated sugar to the bowl of browned butter and combine for approximately a minute on medium speed with a hand mixer (aff link). Beat in an egg and vanilla extract until well combined.

Combine the dry and wet ingredients in a mixing bowl. Mix the dry ingredients into the wet components on low speed until they are barely combined. It will thicken when you add the balance of the dry ingredients, so increase the speed if necessary.

Fold in the extras! I used toffee wafers and chocolate chunks in the shots below, but the remainder of the photos show toffee chips. Both are tasty and addicting. You can’t go wrong.

Season with salt to taste. I like to sprinkle Maldon Sea Salt Flakes (affiliate link) on top of each cookie for the ideal sweet and salty combination.

Bake and let cool! This is essential. Baking, obviously, is essential. But so is the cooling time; let them to cool for at least 10 minutes on the baking sheet before transferring to a wire rack. This enables them to completely set and develop those beautiful crinkles.

Use a quality vanilla extract

Another ingredient that makes my cookies so delicious is The Watkins Co. pure vanilla essence. I’m sure you’ve seen it a million times, and chances are you have it in your cabinet!

It’s award-winning for a reason: although being low in alcohol, you can still taste the flavor in your baked products. And what’s the use of adding a flavoring component if you can’t taste it in the finished product?

It is ridiculous.

How many cookies does this recipe make?

If you want more than 12-15 good-sized cookies, double the recipe and keep in mind that browning the butter may take a little longer.

They are addicting, so keep that in mind if you plan on preparing a batch to keep around the home to feed your sweet craving. You may have the finest intentions and believe that you will eat one and be done, but you will not. I apologize.

Willpower has no place in the midst of these sweet and salty masterpieces.

But, hey, if you can restrict yourself to a single cookie without breaking out in FOMO sweat, you earn a huge high five from me.

Treat yourself with some more cookies.

More toffee, toffee, toffee:

  • Hunger Thirst Play’s Sweet Buttercrunch Toffee
  • Together as Family’s Toffee Cheesecake Pie
  • Cooking Classy’s Chocolate Dipped Toffee Pecan Shortbread Cookies
  • Sally’s Baking Addiction Butterscotch Toffee Chocolate Fudge Cookies

Salted Brown Butter Toffee Chocolate Chunk Cookies

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Prep Time: 10mins
Cook Time: 16mins
Total Time: 45mins
Servings: 15cookies
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


These chewy cookies are filled with gooey pockets of chocolate, crunchy bits of toffee, and a nutty flavor from the brown butter that’s all topped off with a sprinkling of flake sea salt for a truly addictive dessert. No chilling required!Adapted from Bon Appetit


  • Little frying pan
  • blending bowls
  • Whisk
  • Mixing Stand
  • Hand held mixer
  • Spatula
  • Baking pans
  • Silicone nonstick mat
  • Paper made with parchment (precut)
  • Cooling racks made of wire


  • butter cupunsalted
  • 1 cup of all-purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup packed light brown sugar
  • 3 tbsp granulated sugar
  • 1 room temperature egg
  • 1 teaspoon pure vanilla extract (Watkins)
  • cup chopped dark or bittersweet chocolate
  • bits of cuptoffee
  • Topping: sea salt flakes


  • 2 tablespoons unsalted butter

    Cook butter in a small pot over medium heat, stirring often. In a few minutes, it will bubble, froth, and rapidly brown. Remove from the fire and give it a quick stir. Let to cool in a large mixing basin.

  • 2 tsp. kosher salt
    2 tablespoons baking soda 1
    In a medium mixing basin, combine the flour, baking soda, and kosher salt. Set aside.
    1 cup all-purpose flour, 1 teaspoon
  • 3 tbsp granulated sugar, 2 cup light brown sugar

    Brown sugar and granulated sugar should be combined in the big mixing basin with the brown butter. To blend, use a hand mixer on medium speed (about 1 minute).

  • Beat in the egg and vanilla extract until the batter is thicker and more blended (another minute).
    1 egg, 1 teaspoon pure vanilla extract Watkins
  • Slowly add the flour mixture to the mixer on low speed and beat until barely incorporated.
  • 4 cup toffee bits
    4 cup bittersweet or dark chocolate 3
    Fold in the chocolate and toffee bits using a spatula.
  • Let the dough to rest and thicken (on the counter, not in the fridge) for at least 20 minutes, or longer if time allows.
  • Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with nonstick silicone mats or parchment paper.
  • 2 tablespoons) to drop batter onto baking pans lined with parchment paper. They’ll spread a lot while they bake, so leave plenty of space. To be cautious, I normally just put 5 cookies on each sheet.

    Use a medium cookie scoop (approximately 1 12 teaspoon).

  • If desired, top each cookie with more chocolate or toffee bits and a little sprinkling of flake sea salt.
    Flakes of sea salt
  • Bake for 8 minutes on the middle rack, or until the edges are brown but the centers are still soft.
  • Let them cool for 5-10 minutes on the baking sheet (they will crumple and harden during this time), then move to a wire rack to cool entirely.
  • Serve and have fun!


Make ahead: You can make the dough up to 3 days ahead of time – just keep it tightly covered in the fridge, then let come to room temperature before baking.

Nutrition Facts

Calories: 245kcal | Carbohydrates: 28g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 139mg | Potassium: 94mg | Fiber: 1g | Sugar: 19g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg

Thank you so much to The Watkins Co. for the wonderful gift package consisting of several things for me to sample, including my favorite pure vanilla extract!


What does brown butter do to cookies?

“Although browning all of the butter reduces the water content, the dough still need some of that water to come together.” Browning just a portion of the butter yields the distinctive nuttiness, while the remaining unbrowned butter offers enough water content for the dough to bind together.”

What is Snoop Dogg cookies?

His original cookie has creamy peanut butter and semisweet chocolate pieces, making it the ideal holiday pleasure. Check out the recipe and step-by-step instructions below!

What is the secret to chewy cookies?

Let the Dough to Rest Resting your cookie dough in the fridge is a hidden baker’s tip. Resting it for at least an hour will assist to evaporate part of the water and boost the sugar content, keeping your cooked cookies chewy.

Are chocolate chip cookies better with melted butter or softened butter?

Softened butter chocolate chip cookies as opposed to melted butter. There is no change in taste or texture. Cookies created with melted butter spread somewhat more, although this difference is even less noticeable once the dough has been cooled (for a minimum of 1 hour).

What is the secret to making brown butter?

Melt butter in a large heavy-bottomed skillet over medium-low heat. When the butter melts, constantly swirl it around the pan. Be close to the pan because the butter will soon turn from brown to burned. Swirl the butter over the fire until it becomes a light brown hue.

How do you enhance brown butter flavor?

– Adding milk powder to your browned butter can enhance its taste even further. The taste comes from the roasted milk solids. And a few of teaspoons of milk powder may provide enough toasted milk solids to really take the taste to the next level!

What is an Elvis cookie?

The Elvis: Chocolate Chip Cookies with Peanut Butter, Banana, and Bacon.

What is Taylor Swift favorite cookie?

Whether or not there’s a new album, those chai sugar cookies are always a hit in October since they were inspired (and prepared) by Taylor herself.

Why are Toll House cookies so good?

Wakefield used to chill the cookie dough overnight at the Toll House Inn, according to the New York Times. Yet the Times’ own testing led them to conclude that chilling cookie dough gives cookies a deeper flavor, a darker color, and stronger undertones of toffee and brown sugar.

What is the secret to the best cookies?

Here are some pointers to help you create great cookies every time.
All ingredients should be at the proper temperature (usually room temperature)…
Refrigerate the dough…. Consistency is essential….
Bake in Little Batches…
Then, let to cool on a sheet pan.
Nov 30, 2021

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