Browned Butter Toffee Chocolate Chip Cookies 

These Browned Butter Toffee Chocolate Chip Cookies are a delightful twist on the classic treat. The rich, nutty flavor of browned butter combines with the deep sweetness of dark brown sugar and the caramel notes of toffee, creating a cookie that's both chewy and gooey. With a touch of espresso powder to enhance the chocolate flavor, these cookies are sure to impress. While the recipe requires some extra steps, such as browning the butter and chilling the dough, the result is a batch of cookies that's well worth the effort.

Ingredients

• 2 sticks (227 grams) unsalted butter
  
  

• 1/2 cup (100 grams) granulated sugar
  
  

• 1 cup (200 grams) lightly packed dark brown sugar
  
  

• 1 1/2 cups (190 grams) all-purpose flour
  
  

• 1 cup (127 grams) bread flour
  
  

• 1 teaspoon baking soda
  
  

• 1/2 teaspoon baking powder
  
  

• 1 teaspoon fine sea salt
  
  

• 1 teaspoon instant espresso powder (optional)
  
  

• 2 large eggs plus 1 egg yolk, at room temperature
  
  

• 2 teaspoons vanilla extract
  
  

• 2 cups (340 grams) semisweet chocolate chips
  
  

• 1 cup (150 grams) toffee bits

Directions

1. Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and emits a nutty aroma. Remove from heat and let cool to room temperature.
   
   

2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, sea salt, and espresso powder (if using).
   
   

3. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, dark brown sugar, eggs, egg yolk, and vanilla extract until smooth. Add the cooled browned butter and mix until well combined.
   
   

4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
   
   

5. Add Mix-ins: Fold in the chocolate chips and toffee bits until evenly distributed.

6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 24 hours, or up to 72 hours.
   
   

7. Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
   
   

8. Shape Cookies: Scoop the dough into 3-tablespoon-sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
   
   

9. Bake: Bake for 12–15 minutes, or until the edges are golden brown and the centers are still soft.
   
   

10. Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
    
    

Nutritional Information (per cookie)

• Calories: Approximately 200 kcal
  
  

• Fat: 12g
  
  

• Saturated Fat: 7g
  
  

• Cholesterol: 35mg
  
  

• Sodium: 100mg
  
  

• Carbohydrates: 25g
  
  

• Fiber: 1g
  
  

• Sugars: 18g
  
  

• Protein: 2g