These Brown Butter Toffee Chocolate Chip Cookies with Sea Salt are the best cookies! The brown butter gives these cookies more depth of flavor with a caramel nutty-like taste. They are slightly crispy on the edges and soft and chewy in the middle. Toffee pieces and chocolate chips are added to make these cookies even more amazing. Once finished baking, flaky sea salt is sprinkled on top, making these the best cookies you will ever have!

Chocolate Chip Cookies in my opinion are the best dessert in the world! I didn’t think it could get any better until I made these INCREDIBLE Brown Butter Toffee Chocolate Chip Cookies! The brown butter takes these cookies to a new level of deliciousness! These are going to become your new favorite cookie!

The brown butter is what really makes these cookies special. It gives them so much flavor! It’s sweet, toasty, and has a hint of caramel taste. It makes the cookies buttery, rich, flavorful, slightly crispy on the edges, and soft and chewy in the middle. Can a cookie get better than that? I don’t think so!

And to make it EVEN BETTER flaky sea salt is sprinkled on top! I HIGHLY recommend buying Maldon flaky sea salt. It is life-changing! Not only does it add a hint of amazing sea salt flavor, but it is also so pretty! This sea salt is something every serious baker should own.

Brown Butter 101:

It’s not as hard as you might think to make brown butter. The main thing is to pay attention and stir the entire time. It only takes about 5-8 minutes.

What is brown butter?

Regular butter is melted in a saucepan, which separates the butter and milk. As it continues to melt, the milk solids fall to the bottom of the pan and begin to toast, turn brown, and smell amazing! It has a nutty caramelized flavor. 

How to Make Brown Butter:

1- Start with a wide heavy-bottomed pan, preferably light in color so it’s easier to see when the brown butter is finished.

2- Melt the butter over medium heat. Once it’s melted, stir constantly with a whisk, rubber spatula, or a wooden spoon.

3- The butter will begin to foam and sizzle, the milk solids will fall to the bottom and crackle, and start to toast.

4- Watch very closely! Once the foam subsides a little and the specks on the bottom of the pan turn amber brown, remove immediately. It’s better to err on the side of under browning the butter than burning the brown butter and having to start over.

5- Pour into a bowl, make sure you get all the brown butter specks and let it cool for about 15 minutes. It’s very hot so be careful! I like to let it cool in the fridge to speed up the process.

Why is Brown Butter so amazing?

It makes recipes even better! With these cookies, it makes the flavor more rich and deep. It has a slightly nutty flavor and a caramelized taste. It’s heaven!

How to Make Brown Butter Toffee Chocolate Chip Cookies with Sea Salt:

First, you’ll make the brown butter as described above. Once it cools, mix together brown sugar, granulated sugar, and brown butter. Mix in the eggs and vanilla. Then the baking soda and salt. Add the flour and mix until just combined. Gently stir in the toffee pieces and chocolate chips.

Chill the dough for at least 2 hours. Chilling the dough will help the butter solidify and absorb some of the sugar which creates crispy edges and a soft, chewy center. You really don’t want to skip this step!

Bake for 8-9 minutes for regular size cookies (2 tablespoons of dough) or 9-10 minutes for large cookies (3 tablespoons of dough.)

Sprinkle with flaky sea salt.

Let cool.

Enjoy the best cookies ever!

Tips for Making Brown Butter Toffee Chocolate Chip Cookies:

-Watch the butter constantly as it browns. It very quickly can burn if you keep it on the stovetop too long. If it helps, you can watch this video on YouTube so you better understand the process.

-Use unsalted butter because salted butter will foam more and is more likely to burn too fast.

-Be sure to chill the dough. It will improve the taste and texture and the cookies will spread less.

-These cookies are thinner than classic chocolate chip cookies. These cookies are still super soft and chewy and have a crispy edge. It’s the best of both worlds!

-If you want regular size cookies, scoop the dough into 2 tablespoon balls. For large cookies, scoop the dough into 3 tablespoon balls.

-Bake these on a light-colored baking sheet. A darker baking sheet will make the cookies more likely to cook too fast.

-As soon as they are done baking sprinkle on the flaky sea salt, if you don’t, it won’t stick. 

-I personally, prefer to pull these out a couple of minutes before they are done to add a little more chocolate chips, toffee pieces, and sea salt but if you’d rather you can just add those after it’s done baking.

-I use the side of a fork, or you could use a large circle-shaped cookie cutter, to help these cookies stay circle shape after they are baked.

This post is part of the Sweetest Season Cookie Exchange. Bloggers share a recipe for a favorite Christmas cookie and we are also encouraging you all to support Cookies for Kid’s Cancer.

Check out some more delicious Christmas Cookies from my friends!:

Peanut Butter Sugar Cookies from I Dig Pinterest

Peppermint Chocolate Chip Cookies from The Speckled Palate

Christmas Double Chocolate Star Cookies from Sugar Loves Spices

Gingerbread Cookies Without Molasses from Sugar Yums

I hope you love these incredible Brown Butter Toffee Chocolate Chip Cookies with Sea Salt! Merry Christmas!

Enjoy!

** Check out 20 Best Christmas Desserts **

Yield: 24 cookies

Brown Butter Toffee Chocolate Chip Cookies with Sea Salt

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These Brown Butter Toffee Chocolate Chip Cookies with Sea Salt are the best cookies! The brown butter gives these cookies more depth of flavor with a caramel nutty-like taste. They are slightly crispy on the edges and soft and chewy in the middle. Toffee pieces and chocolate chips are added to the batter to make these cookies even more amazing. Once finished baking, flaky sea salt is sprinkled on top making these the best cookies you will ever have!

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 2 hours 20 minutes

Total Time 2 hours 45 minutes

Ingredients

• 1 cup unsalted butter, cut into 1 inch pieces
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 and 1/3 cups all-purpose flour
• 1 cup Heath Bar Bits O’ Brickle English Toffee
• 1 and ½ cups semi-sweet chocolate chips
• Flaky sea salt (Maldon salt is my favorite)

Instructions

1. Melt butter in a medium saucepan (preferably a light color) over medium heat, stirring or whisking constantly until it foams, then browns, 5–8 minutes. Scrape into a large bowl. Let cool in the fridge for about 20 minutes, stirring occasionally.
2. In a bowl of an electric mixer or a large bowl using a hand mixer, add dark brown sugar and granulated sugar. Pour the brown butter over the sugar. Mix until light and fluffy, about 2 minutes. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken about 1 minute. Reduce mixer speed to low; add baking soda and salt. Mix briefly then add the flour and mix just until combined. Gently stir in the toffee pieces and chocolate chips.
3. Chill the dough for at least 2 hours or up to 48 hours. (Covered tightly with plastic wrap.) (You can either chill the dough and then scoop into balls or scoop into balls and then chill, scoop the dough into balls that are 2 or 3 tablespoons each.
4. Place a rack in the middle of the oven; preheat to 375°. Line a light-colored baking sheet with parchment paper.
5. If you didn’t already scoop the dough into balls, the dough might need some time to rest at room temperature before it isn’t too hard to scoop dough balls. Portion out balls of dough and place them on a parchment-lined baking sheet, spacing about 3" apart.
6. Bake cookies until edges are golden brown and firm but centers are still soft, 8-9 minutes. (If making cookies with 3 tablespoons of dough bake for 9-10 minutes. Add more toffee pieces or chocolate chips if desired and sprinkle on a little flaky sea salt on each cookie. (Note: if cookies have spread a little you can use the side of a fork to push it back in to make the cookies more circle shape.)
7. Let cool on baking sheets for 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.
8. Store leftover cookies in an airtight container for around 3 days.

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