These toffee cookies are sweet, soft and loaded with chocolate chips and crunchy toffee pieces. Brown butter adds a nuttiness that perfectly compliments the brown sugar and caramel flavors.
Preheat oven to 350°F. Line two baking sheets with a baking mat or parchment paper and set aside.
Melt 1 stick of the butter in a pan over medium-heat. Cook for about 3-5 minutes, swirling the pan every so often. Allow the butter to brown (when it turns an amber golden color and has a nutty aroma, it’s done). Remove from the heat and then pour into a bowl and chill for 5 minutes.
In a large bowl, combine the remaining 1/2 cup softened butter, brown sugar and white sugar. Mix for 1 minute, until smooth and creamy. Then add in the melted brown butter and stir until combined. Mix in the eggs and vanilla.
Then add the flour, salt and baking soda. Mix until well combined. Stir in the chocolate chips and toffee bits. Cover and refrigerate until ready to bake.
Scoop cookie dough onto the prepared pan, about 2 inches apart. Press extra toffee bits or chocolate chips on top if desired. Bake for 7-9 minutes, or just until the edges are golden brown, while the center is still slightly doughy. For a crispier cookie bake the full 9 minutes.
Remove from oven and allow the cookies to cool for a few minutes on the pan. Sprinkle with flaked salt if desired. Then move to a cooling rack.
Notes
Brown butter: Learn how to make brown butter with these easy steps. Use a lighter colored pan to brown the butter, so that you can easily see the color change.For a thicker cookie: Make sure to refrigerate the dough for 30 minutes to 1 hour.