Browned Butter Toffee Chocolate Chip Cookies 

These viral Handle the Heat browned butter toffee chocolate chip cookies combine deeply nutty browned butter with sweet toffee bits and melty chopped choc—creating a cookie with crisp edges and gooey centers. The dough rests 24–72 hours for richer flavor and improved texture. Finished with flaky sea salt, each bite offers a perfect balance of buttery caramel notes, chocolate richness, and satisfying crunch. Ideal for indulgent bake days, these cookies are a step above classic choc‑chip treats thanks to toasted toffee and extra chewy mouthfeel. A real crowd‑pleaser. 

Ingredients

• 2 sticks (227 g) unsalted butter
  
  

• ½ cup (100 g) granulated sugar
  
  

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

• 1½ cups (190 g) all‑purpose flour
  
  

• 1 cup (127 g) bread flour
  
  

• 1 tsp baking soda
  
  

• ½ tsp baking powder
  
  

• 1 tsp fine sea salt
  
  

• 1 tsp instant espresso powder (optional)
  
  

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

• 2 tsp vanilla extract
  
  

• 10 oz (283 g) semisweet chocolate, chopped
  
  

• 1 cup toffee bits (homemade or Heath/Skor)
  
  

• Flaky sea salt, for finishing
  
  

Directions

1. Brown the butter: In a light-colored pan over medium heat, melt butter. Stir frequently—after foaming, it’ll begin to brown with nutty aroma and amber flecks. When brown bits form, remove from heat and pour into a bowl, scraping solids. Let sit ~5 minutes to cool slightly.
   
   

2. Mix sugars: Stir granulated and brown sugar into warm butter until incorporated. Cool mixture to room temperature.
   
   

3. Dry mix: Whisk together flours, baking soda, baking powder, salt, (and espresso powder if using) in a bowl.
   
   

4. Combine: Whisk eggs, yolk, and vanilla into the cooled butter-sugar mix until smooth. Gradually fold in dry ingredients with a spatula, then stir in chocolate and toffee bits until dough comes together.
   
   

5. Chill: Wrap or cover dough and refrigerate for 24 to 72 hours (best flavor develops).
   
   

6. Shape & bake: When ready, let dough sit ~1 hour to soften. Preheat oven to 350 °F (175 °C). Line sheets with parchment. Scoop 3‑Tbsp dough balls (~1.5 oz) onto pans permitting spread.
   
   

7. Finish: Sprinkle with flaky sea salt if desired. Bake 12–14 min, until edges are golden and centers set but still soft. Let rest 2 min on sheet before transferring to a rack to cool.
   
   

Nutrients

Approximate per cookie (assuming 25 large cookies):

• Calories: ~260–300 kcal
  
  

• Fat: ~15 g (about 46% calories)
  
  

• Carbohydrates: ~30–35 g (≈50% calories)
  
  

• Protein: ~3–6 g
  
  

• Sugar: ~20–22 g
  
  

• Fiber: ~1–2 g