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Ingredients
Scale
- ¾ cup 1 ½ sticks salted butter, cubed
- ¾ cup dark brown sugar packed
- ⅓ cup granulated white sugar
- 2 large eggs
- 1 ½ teaspoons vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup chocolate chunks
- ¾ cup toffee pieces
Instructions
- Melt the cubed butter in a large skillet over medium heat to make the brown butter.
- Cook the butter for 3-5 minutes, stirring frequently until frothy.
- Lower the heat slightly and cook until the butter turns a rich amber color, about 1-2 minutes, then remove from heat and let cool to room temperature.
- In a large mixing bowl, beat the cooled brown butter with the brown sugar and white sugar until well combined.
- Add the eggs and vanilla, beating until the mixture is creamy and thick.
- Gently mix in the flour and baking powder until just combined.
- Fold in the chocolate chunks and toffee pieces until evenly distributed.
- Cover the dough and refrigerate for 1 hour.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Scoop out heaping balls of dough with a 1 ½ Tablespoon scoop, rolling them into golf ball-sized balls.
- Place the dough balls 1 ½ inches apart on the baking sheets and bake for 8-12 minutes until set on the edges and crinkly on top.
- Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Chilling the dough helps create thicker cookies that hold their shape.
Baking times may vary based on your oven—keep an eye on the first batch to ensure perfect results.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 144
- Sugar: 10g
- Sodium: 67mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 24mg