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Giant, Chewy, Brown Butter Toffee Chocolate Chip Cookies

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My favorite cookies just got even better with brown butter and toffee! Giant, Chewy Brown Butter Toffee Chocolate Chip Cookies – pretty much the most amazing cookie ever!

Giant, Chewy Brown Butter Toffee Chocolate Chip Cookies from MomOnTimeout.com

A couple of nights ago I had the strongest craving for chocolate chip cookies. But not just ANY chocolate chip cookie. What I wanted was a Giant, Chewy Chocolate Chip Cookie because, well, they are the bestest! There is something about chocolate chip cookies that is just so comforting and amazing and makes me oh-so happy. Had a bad day? Eat a cookie.  Celebrating something? Time to eat a cookie.  The boys went to bed on time?  Bake some cookies.  And then eat one.

Giant, Chewy Brown Butter Toffee Chocolate Chip Cookies from MomOnTimeout.com

As I was pulling out the ingredients it occurred to me that I should try my recipe with brown butter. I’ve long been a HUGE fan of brown butter cookies and for some reason, had yet to try it with my very favorite cookie recipe. I got the butter browning and pulled out my tub of “baking stuff” where I happened across about 3,067 half-used bags of chocolate chips, toffee bits, caramel bits, etc.

Giant, Chewy Brown Butter Toffee Chocolate Chip Cookies from MomOnTimeout.com

I called over to Chris who was sitting on the couch to find out what sounded good for the cookies. Now Chris is ALWAYS up for cookies and he is usually a strict “only chocolate chips” guy but we compromised and went with Heath toffee bits and a combination of milk chocolate and semi-sweet chips.

Giant, Chewy Brown Butter Toffee Chocolate Chip Cookies from MomOnTimeout.com

Now this particular recipe requires an hour of chilling (pure torture!) so we sat down to watch Under the Dome. The house was already smelling amazing from the brown butter and after about 45 minutes I decided it was close enough and pulled the dough out a few minutes early because I. Just. Could. Not. Wait. Another. Second. Fifteen minutes later I was pouring myself a glass of milk and enjoying perhaps the greatest cookie I have ever had in my life. Ever.

Giant, Chewy Brown Butter Toffee Chocolate Chip Cookies from MomOnTimeout.com

These are now officially my new favorite cookie.

Soft and chewy and incredibly tender on the inside. Slightly crunchy on the outside and did I mention giant?? Yes. Like big enough that you really only want to eat one and then you feel so good about yourself because you only ate one that it’s pretty easy to convince yourself that you need to make these more often because you have developed amazing self control and will only eat one cookie.

Or is that just me??

Anyways. you want these. Trust me. Reece and Bryce assured me that these were AMAZING. I asked Reece “Are they good?” His response? “Mommy. These are not good…they’re amazing!” Love that little guy!

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Giant, Chewy, Brown Butter Toffee Chocolate Chip Cookies

My favorite cookies just got even better with brown butter and toffee!  Giant, Chewy Brown Butter Toffee Chocolate Chip Cookies – pretty much the most amazing cookie ever!
Course Dessert
Cuisine American
Keyword toffee chocolate chip cookies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 385kcal
Author Trish - Mom On Timeout

Ingredients

  • 2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp corn starch
  • 1 tbsp vanilla
  • 3/4 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 1 cup semi-sweet chocolate chips or milk chocolate chips or a combination of chips
  • 1 cup Heath toffee bits

Instructions

  • Combine the dry ingredients (flour, baking soda, salt, corn starch) and sift together.
  • Melt the butter in a small skillet over medium heat. The butter will start to foam and then start browning. You will be able to smell a nutty aroma when it's ready. Remove from heat and allow to cool slightly. Do not burn!
  • Cream butter with sugars together in a large mixing bowl.
  • Beat in the vanilla and then add in the egg and egg yolk and continue beating until the mixture is light and creamy.
  • Add in the dry ingredients and mix just until combined.
  • Stir in the chocolate chips and toffee bits.
  • Put the dough in the refrigerator for an hour to chill.
  • Preheat oven to 325 degrees.
  • Drop cookie dough 1/4 cup at a time onto a parchment lined baking sheet.
  • Space cookies about 3 inches apart and bake for 15 to 17 minutes.
  • The cookies are done when the edges are golden. Let the cookies cool on the baking sheet for a few minutes and then transfer to a wire racks to finish cooling.
  • Enjoy!

Nutrition

Calories: 385kcal | Carbohydrates: 51g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 165mg | Potassium: 140mg | Fiber: 2g | Sugar: 32g | Vitamin A: 415IU | Calcium: 35mg | Iron: 2mg

More cookies we love:

Turtle-Thumbprint-Cookies-Recipe

Turtle Thumbprint Cookies

easy-chocolate-no-bake-cookies-oatmeal-coconut-heath

Chocolate Toffee No Bake Cookies

Mint Chocolate Chip Cookies Recipe

Mint Chocolate Chip Cookies

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Comments

  1. Katie Vigil says

    Made these the other day and they ARE amazing. The only thing I changed was using butterscotch chips instead of chocolate chips. They were wonderful. Thank you for this recipe.

    Reply

  3. Cathy says

    Made the dough last night and the cookies today. The dough alone tasted incredible! My cookies turned out looking exactly like the ones pictured. I filled my 1/4 cup measuring cup and ended up with 22 cookies. My only quibble is that perhaps the cookie was a bit too ‘sugary’ as Donna mentioned above. Needs a bit more structure or something to the final product. Overall, though, they were wonderful and I will definitely make them again.

    Reply

  4. Donna says

    I made these last night and they were really good! Maybe a touch to sugary? (Not complaining about the taste cause they were good!) Can I cut down on the sugar at all? I had doubled the recipe so added 2 cups brown sugar and 1 cup white sugar. Thanks!!

    Reply

  5. Esmee says

    Yum made these today! I had only 5 ozs of butter so substituted with a little olive oil. The dough seemed quite dry and hard so I poured a smidge of heavy cream. Worked out nicely!

    Reply

  6. Michele says

    Hi
    My cookies turned out on the hard side. The dough prior to cooking was drier than the dough of my usual chocolate chip cookie recipe. The cookies taste great and I will definitely try them again. Thanks!

    Reply

  8. Laurie says

    I can’t wait to make these! I have everything except the corn starch. If I omit that will they still turn out ok?

    Reply

  11. Sandy says

    Thank you for this wonderful recipe. I’ve been looking to perfect the chocolate chip cookie and this is by far the best recipe! I’ve made them more than I should and it’s a family favorite! I put them in ball form before refrigerating them and that really helps take some of the sweat out of forming them after refrigeration. I also freeze some of the cookie balls for a snack to share with my husband after the kiddies goto bed; always a nice treat! Thank you, thank you!

    Reply

  13. Kellie says

    Hi, these look amazing and I couldn’t wait to try them. I’m not sure if I did something wrong, but my cookie dough is crumbly. Is this normal? Thanks!

    Reply

      • Kellie says

        Hi Trish, the dough was a bit dry when I put in fridge to chill. When I took it out to bake, I had to form into balls to get it to stay together. I think I may have used too much flour (I didn’t spoon it into measuring cup like I always do, I scooped it out) or toffee bits, not sure. Probably just me since it doesn’t seem like anyone else has had a problem with it. They tasted great and I will definitely give them a try again. Thanks for you quick reply!

        Reply

  14. Alicia says

    I cannot wait to try these! I have been searching for the perfect choc chip cookie and was just telling hubby earlier this weekend I was going on a quest and baking then I found your site! I love heath but I think I want to try these with only different choc chips first. If I omit the heath, should I double amount of choc chips or leave it at 1C?

    Reply

  15. sheila says

    WOW. i think my search for the perfect chocolate chip cookie is finally over. i made 2 small changes out of personal preference, but these were the most amazing cookies…they stayed thick and soft!!

    Reply

  17. Rachel @ Bakerita says

    I made cookie bars the other day with brown butter and toffee (and dulce de leche) and both my mom and I said they were the best thing I’ve ever made. Haha! They sound so similar…which means I need to try them, to test! 😉 Pinned!

    Reply

  28. Allie | Baking A Moment says

    Oh, Trish, those cookies look fabulous! That looks like my kinda cookie for sure! I am a cookie connisseur, and I can see that those are nice and thick but chewy and soft. Love! I will definitely be trying out your recipe!

    Reply

  31. Deborah says

    Trish, does the fact that the butter is melted change the consistency of the dough? I can’t picture how well it would “cream” with the sugars. I suppose this is why you would chill the dough. I can’t wait to make these, but I think I might try it by letting the browned butter gel first before the creaming stage. Love your site and your creativity!

    Reply

    • Trish - Mom On Timeout says

      It really doesn’t Deborah. I put my butter in when it’s fully melted, but cooled slightly. Chilling the dough really makes it firm up and also helps them bake up super pretty. Let me know how it goes if you let the butter come back to a semi-solid state. Thanks Deborah!

      Reply

  40. Becca @ Crumbs and Chaos says

    I just made a very similar cookie this afternoon, Trish! Great minds think alike 😉 Brown butter IS the best.thing.ever. I’m loving this combo! Boys went to bed on time is a fantastic reason to make and eat a cookie 🙂

    Reply

  42. Averie @ Averie Cooks says

    Trish they look amazing! I love browned butter in cookies and have a tendency to have my cookies not bake up quite as thick if I used melted butter rather than creaming it, but clearly you have the secrets down pat because they look absolutely perfect. Love Heath bits, too! Pinned!

    Reply

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