English Toffee Chocolate Chip Cookies

english toffee chocolate cookie on a cooling rack

If there was one new cookie recipe to try this is it! You might like chocolate chip cookies but this English toffee, brown butter chocolate chunk cookie with sea salt is nothing short of amazing! Trust me this needs to be on your bucket list of things to bake.

5 from 11 votes

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Course: Dessert

Cuisine: American

Keyword: baking, brown butter and toffee, salted toffee, scratch recipe

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 191kcal

Author: Analida Braeger

Ingredients

1 cup butter unsalted
2 cups flour all purpose
1 tsp baking soda
¾ tsp Kosher salt
1 cup brown sugar dark
⅓ cup sugar white
2 eggs large, at room temp.
2 tsp vanilla extract
2 chocolate toffee bars Skor, or Heath (standard 1.4 oz bar)
1 ½ cups chocolate wafers 72% cacao or higher, bittersweet
2 tsp sea salt flakes

Instructions

Cut the toffee bar into ¼" pieces and place in a bowl.
Preheat oven to 375°F.
Cook butter in a medium saucepan over medium heat, stirring often until it foams.
Brown 5-8 minutes, then scrape into a large bowl and let it cool completely. (Don't let it burn.)
In a separate bowl mix flour, baking soda, and kosher salt.
Add both sugars (brown and white) and mix well, then add to the brown butter to your mixing bowl. Use an electric mixer on medium speed to incorporate everything.
Next add the eggs and the vanilla, and beat for about 30 seconds. The mixture will begin to turn light and thicken.
Reduce the speed of the mixer to low, and begin to add the flour mixture gradually. Continue to beat until well combined. Remove the mixer blade.
Slowly add the chocolate wafers and the toffee pieces while mixing with a large spatula by hand. The dough will seem a bit runny.
Allow the dough mixture to rest at room temperature for about 30 minutes. This will allow the dough to thicken.
Line a cookie sheet with parchment paper.
Using a 1 ½ oz. ice cream scoop portion out 10 balls of dough onto the lined cookie sheet. The cookie balls should be about 3" apart since they will spread out.
Sprinkle with the flaky salt or coarse sea salt.
Bake in center rack for 9-12 minutes, or until the edges begin to turn golden. The center should be soft.
Remove from the oven and let them cool for about 10-15 minutes before transferring them to a cooling rack.
Place the remaining 10 balls on another parchment lined baking sheet, and repeat the baking procedure.

Notes

European butter will have richer flavor, use it if possible.
Use a high-quality chocolate wafer instead of chocolate chips.
You want 70% cacao or more.

Nutrition