Brown Butter Cookies filled with Heath Toffee Bits and chocolate chunks. Soft, chewy, and full of the caramel nutty flavor that brown butter brings.
I made these cookies for the Food Blogger's Cookie Swap. It's hosted by The Little Kitchen and Love and Olive Oil. Each year, they put together a cookie swap between food bloggers across the world. This awesome event brings together hundreds of bloggers and also raises thousands of dollars for Cookies for Kid's Cancer. This year, they raised over $14,000.
That's a lot of cookies, and a lot of money raised!
This was my first year participating, and it was so much fun receiving the cookies in the mail from my secret matches. I got some delicious cookies from Handmade Mood, Simply So Good, and Fleur Delicious. I also sent these cookies out to 3 other bloggers.
This cookie dough base is so versatile, I've been using it for a lot of my cookie recipes lately. I'm so glad I've come to a basic cookie recipe that can be switched up with any add-in's I want to use. This time, I used Heath Toffee Bits and chocolate chunks.
I also browned half of the butter. I talk about my love for browned butter in my tutorial for How To Brown Butter. I love the nutty, caramelized flavor that it adds to these cookies. It pairs perfectly with toffee bits! And why not add chocolate?
I only brown half of the butter because I still wanted the fluffiness of the creamed room temperature butter. This way, we get the best of both worlds: melty/browned/caramely, and fluffy/structured/not-flat cookies.
Have I said enough about how delicious these cookies are? I'll stop rambling about brown butter and toffee, and let you get the recipe already! You'll find it below.
Brown Butter Toffee Chocolate Chip Cookies
- 2 sticks (1 cup) butter, room temperature *half for browning
- 1 cup brown sugar
- 1/3 cup white sugar
- 1 T. vanilla
- 1 large egg
- 2 cups all purpose flour
- 1 tea. salt
- 1 tea. baking soda
- 1 cup toffee bits
- 1 cup chocolate chunks (or chips)
- Preheat oven to 350 F.
- In a heavy bottomed saucepan, brown 1 stick of the butter.
- Set browned butter in the refrigerator to cool to room temperature.
- In a large bowl, cream together the softened butter and sugars until light and fluffy.
- Add the cooled browned butter, and mix to combine.
- Add vanilla and egg, and beat to combine.
- In a separate bowl, stir together the flour, salt, and baking soda.
- Slowly mix the flour mixture into the butter mixture until fully incorporated.
- Gently stir in the toffee bits and chocolate chunks.
- On a cookie sheet lined with parchment paper, scoop dough by the tablespoonful. No need to roll into balls.
- Bake 10-12 minutes, or until they are no longer wet looking, but still look slightly under baked.
- Remove from oven and let them cool completely on the cookie sheet to finish baking the centers. Store in an airtight container. Enjoy!