Toffee Chocolate Chip Cookies Recipe

Rating 5.0
| 1
These toffee chocolate chip cookies are irresistibly delicious and deeply flavorful thanks to the addition of browned butter. A backdrop of bourbon and vanilla blend with crunchy toffee and semi-sweet chocolate wafers for a cookie that is anything but ordinary.
Utensils Dessert
Globe New American
Chef Kymberly is a talented, experienced and versatile chef who enjoys cooking a wide array of cuisines. For over a decade, she has worked as a sous chef, where she learned so much of what makes her the successful chef she is today. Chef Kymberly is constantly educating herself on new ingredients and cooking techniques to expand her own culinary knowledge, and to increase her expertise in the kitchen.


1 cup(s)
2 1/2 cup(s)
all-purpose flour
1/2 tsp
baking soda
1 tsp
baking powder
3/4 tsp
kosher salt
1/2 cup(s)
dark brown sugar
1/2 cup(s)
granulated sugar
2 tsp
vanilla extract
3 tblsp
2.8 oz toffee bar, chopped
1 1/2 oz
semi-sweet chocolate wafers
flaky salt, as needed

Directions 12 steps | 30 Minutes

Step 1

Measure and prep all ingredients.

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Step 2

In a saucepan over medium-low heat, add the butter. Continue to stir after the butter has melted and small specks of brown milk solids form. Turn off the heat and transfer the mixture to a large bowl. Set aside and let the browned butter cool for 30 minutes.

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Step 3

In a mixing bowl, whisk together the flour, baking powder, baking soda and kosher salt. Set aside.

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Step 4

Add the dark brown and granulated sugar to the browned butter. Mix for 3 minutes with a spatula.

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Step 5

Change to a hand-held electric mixer and mix for an additional 1 minute on medium speed.

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Step 6

Add the eggs, bourbon and vanilla into the bowl. Mix until light and fluffy.

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Step 7

Add the flour mixture to the bowl. On low speed, mix until the flour mixture is just combined.

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Step 8

Use a rubber spatula to fold in the toffee pieces and chocolate wafers. Let the dough rest for 30-60 minutes to thicken. (See notes 1.)

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Step 9

Preheat the oven to 375°F. Line two sheet pans with parchment paper or silicone baking mats. Scoop 1-ounce portions of dough and roll them into balls. Spread the dough balls three inches apart. You may have leftover dough. Sprinkle with flaky sea salt.

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Step 10

Bake for 10 minutes, rotating the pans halfway, until the edges are golden brown.

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Step 11

Let the cookies cool on the baking sheet for about 5-10 minutes then transfer to a cooling rack to cool completely. Bake the remaining dough by repeating the steps, using a clean sheet of parchment paper for each batch.

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Step 12


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  1. Unbaked cookie dough can be stored in an airtight container in the refrigerator for 3-4 days.

Nutrition Per Serving
View All
11.3 g
2.5 g
24.6 g


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Kimiko S.


21 Sep 2022

I am so glad I found this cookie recipe - just in time for holiday baking. Thank you Chef Kymberly!

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