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Cozy Brown Butter Toffee Chocolate Chip Cookies – Easy Small Batch

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These small batch brown butter toffee chocolate chip cookies are perfectly crispy on the edges, soft in the center, and packed with nutty, caramel-like flavor. Made with simple pantry ingredients, they’re ideal for a cozy treat without making too many.

Ingredients

Scale
  • ½ cup (1 stick, 113g) unsalted butter
  • ½ cup (100g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons (140g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (130g) semi-sweet chocolate chips
  • ½ cup (80g) toffee bits
  • Flaky sea salt, for sprinkling (optional)
  • ¼ cup chopped pecans or walnuts (optional)

Instructions

  1. Brown the butter: Cut the butter into small pieces and place in a light-colored saucepan over medium heat. Stir constantly until the butter melts, foams, and turns golden with brown specks and a nutty aroma. Remove from heat immediately and pour into a heat-safe bowl. Let cool for 10-15 minutes until warm but not hot.
  2. Mix the wet ingredients: To the warm brown butter, add the packed brown sugar and granulated sugar. Whisk vigorously for about 1 minute until the mixture looks like wet sand. Add the room temperature egg and vanilla extract, then whisk for another minute until smooth, glossy, and slightly thickened.
  3. Combine the dry ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt until no lumps remain.
  4. Bring it together: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined—do not overmix.
  5. Add the good stuff: Fold in the semi-sweet chocolate chips and toffee bits until evenly distributed. The dough will be thick and slightly sticky.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours). This step is recommended for best texture.
  7. Preheat and prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  8. Scoop and shape: Using a cookie scoop or tablespoon, portion the dough into balls about 1.5 tablespoons each. Place them 2 inches apart on the prepared baking sheet. Optionally, press a few extra chocolate chips on top.
  9. Bake: Bake at 350°F (175°C) for 10-12 minutes. Edges should be golden brown and centers slightly underdone and puffy. For softer cookies, bake 10 minutes; for crispier, bake 12 minutes.
  10. Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. If using flaky sea salt, sprinkle on top while still warm. Wait at least another 5 minutes before serving.

Notes

Chilling the dough is highly recommended to prevent spreading and achieve a chewy texture. Brown butter can burn quickly—watch for amber color and nutty smell. For best results, use room temperature egg and let brown butter cool before adding egg to avoid scrambling.

Nutrition

Keywords: brown butter cookies, toffee chocolate chip cookies, small batch cookies, easy cookie recipe, homemade cookies

Find it online: https://junomeals.com/cozy-brown-butter-toffee-chocolate-chip-cookies-easy-small-batch/