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.
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!