Skip to main content

Brown Butter and Toffee Chocolate Chip Cookies

Brown Butter and Toffee Chocolate Chip Cookies recipe
Photo by Alex Lau, styling by Sean Dooley

Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer, and stay much softer at room temperature.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

What you’ll need


Makes about 20


cup (2 sticks; 227 g) unsalted butter


cups (250 g) all-purpose flour


teaspoon baking soda


teaspoon kosher salt


cup (packed; 215 g) dark brown sugar

cup (73 g) granulated sugar


large eggs, room temperature


teaspoons vanilla extract


1.4-oz. (80 g total) chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces

cups (216 g) chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)

Flaky sea salt


Step 1

Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly, until cool enough to touch (like the temperature of a warm bath), about 10 minutes.

Step 2

Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.

Step 3

Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or rubber spatula. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits.

Step 4

Place a rack in middle of oven; preheat to 375°. Using a 1-oz. ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.

Step 5

Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.

Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.

How would you rate Brown Butter and Toffee Chocolate Chip Cookies?

Reviews (268)

Back to TopTriangle
  • This has become my go-to cookie recipe! I love the way the brown butter and flaky salt reduces the sweetness a bit and that you get such great contrast between the crisp edges and fudgy centers. I have found that they spread less and stay thicker if you let the dough sit longer than 30 minutes and in the fridge. I even froze a bunch of dough balls and stuck them in a freezer bag so I could make some fresh cookies whenever! They kept for at least 2 weeks (maybe even longer if I hadn't eaten them all haha)

    • James

    • San Diego, CA

    • 12/23/2021

  • I have made these cookies three times and Every Single Time they spread. They SPREAD like they are running from the cops. They spread like there is no tomorrow. They are literally FLAT. I followed the recipe exactly the first time, then tried leaving it in the fridge for 24 hours before baking, then left it in the fridge and increased oven temperature. Nothing has helped. They taste great but spread too much!!!

    • Tay

    • Overland Park, KS

    • 12/19/2021

  • Great gluten free option if you replace the flour with 1:1 gluten free flour, comes out well without any other alternation to the recipe. Also freezes well and you can pop a couple cookies in the oven as you have a craving.

    • Anonymous

    • New york ny

    • 12/19/2021

  • I love this recipe! The only difference for me was that I used toffee bits, chopped up 56% cocoa baker's chocolate, and chopped-up walnuts in the recipe. Still turned out great and the brown butter really complements the toffee!

    • Cookie Cutter

    • Atlanta, GA

    • 12/15/2021

  • Made these over the weekend and they are delicious. I let the brown butter solidify before beginning, I've tried this style of cookie before using liquid butter and they spread so badly. I just gave the pan a couple of good whacks when it came out of the oven and still got the lovely flat chewy texture. I wasn't able to find disks so just chopped up some bars of bittersweet chocolate and it was just lovely.

    • Leslie H

    • Southeast, GA

    • 12/13/2021

  • The best cookie, ever.

    • Joshua Grother

    • South Georgia

    • 12/4/2021

  • Look no further. This is the best chocolate chip cookies recipe you will find. I've made this over a dozen times now. Give a good "pan bang" a few min before you take it out of the oven.

    • Kiki

    • DC

    • 12/3/2021

  • I have made this recipe many times by now. Without fail, the cookies are gone within a day or two! I highly recommend using a kitchen scale for better accuracy. Be sure to thoroughly brown the butter for a unique and delicious flavor.

    • Carys R

    • NC

    • 11/19/2021

  • Made these cookies for my family and they were a hit! They were so delicious and chocolatey … the best chocolate cookie I’ve ever made!

    • Carm

    • Toronto, Ont

    • 11/8/2021

  • Brown butter in this is next level! You have to do this recipe by weight (kitchen scale) for the measurements or else you run the risk of going under or over and ruining the recipe. Midway through the cookie time I like to take the cookies out and add a few additional chocolate chips to the top to make them prettier. Overall highly recommend!

    • Chanel L

    • New York, NY

    • 9/16/2021

  • Love, Love this cookie recipe I made them and they were gone before the next day.

    • Anonymous

    • 9/4/2021

  • Amazing! Using high quality ingredients really makes a world of different with these guys. If you can swing it get good quality butter and chocolate. For those saying the dough was too soft and needed more flour, your butter may have been too hot when you added it. Make sure to let it cool for a good 15 minutes! Happy baking!!

    • Anonymous

    • 8/21/2021

  • I've made these cookies about a dozen times now and I LOVE THEM. They are SO good. The past few times, I've doubled the batch and then freeze the uncooked balls of dough. Having a bag of 50 cookies in the freezer and being able to pull out 2-3 to bake on demand whenever we want cookies is such a treat. Resting the dough matters and taking your browned butter quite far is important, too.

    • Dawn

    • Vancouver

    • 6/12/2021

  • I've made these delicious cookies several times. I break some of the chocolate discs so that they're not all so huge. I also add about another half of a toffee bar. Like others mentioned, the dough handles better if it's slightly cold. The last pointer is that I read (on another food site) about adding a tablespoon of dried milk powder to the dry ingredients when baking. It gives it a much smoother and richer texture. Not that these aren't rich enough on their own, but it's fun to experiment with that.

    • Holly Hazan

    • San Diego

    • 5/22/2021

  • These are truly the best chocolate chips cookies in the world, and are definitely a crowd pleaser. I've made them at least 20 times now and this is probably the only CCC recipe I'll ever use. However instead of toffee & chocolate chips I use 250g of whatever chocolate I have in the house, usually something semi sweet or dark.

    • Emma

    • Long Island, NY

    • 5/5/2021