Brown Butter Toffee Cookies

These Brown Butter Toffee Cookies are dipped in chocolate and topped with roasted pecans, a beautiful, crunchy, slice-and-bake cookie. Step-by-step photos teach you how to bake these cookies.

Recently I was given a load of browned butter. I was in HEAVEN. While I did use the pre-made browned butter you can make it quite easily at home in minutes. I made some Brown Butter Shortbread and quickly devoured that so I knew that I needed more brown butter cookies in my life.

These brown butter toffee cookies are slice and bake so no scooping dough balls necessary! If you are looking for a chewy toffee cookie then don't miss my brittle cookies recipe.

Check out this post on my Cookie Baking Tips

Ingredients

• All Purpose Flour. Make sure you measure your flour properly!
• Baking Powder. The baking powder helps these cookies rise ever so slightly while baking.
• Salt. The salt enhances all of the other ingredients' flavor profiles.
• Softened Browned Butter. You can do this a few days ahead of time or a couple of hours before you plan to make these cookies. I have a tutorial on how to brown butter here. You will brown it then place it in a heat-proof container in the refrigerator and stir every 10 minutes or so then when it thickened I use a spatula to move it onto a piece of wax paper and roll it up so that it can harden some more but easily be moved rather than if it hardened in a glass container.
• Brown Sugar. I love the flavor of brown sugar with brown butter!
• Large Egg. The egg will bind everything together nicely, make sure it is at room temperature.
• Vanilla Extract. The warmth from vanilla pairs beautifully with the brown butter.
• Toffee Bits. I get the Heath Bar Bits or Brickle found in the baking aisle.
• Chocolate Chips. I use a mix of the Callebaut Chocolate Callets and the Callebaut Milk Chocolate Callets.
• Coconut Oil. The coconut oil just softens the chocolate and helps it set easier.
• Toasted Pecans. I love the crunch of the nuts.
• Flaky Sea Salt. You can add this if you like on top of the cookies. I love the sweet and salty combo.

Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!

How do you make brown butter?

It is so easy, just be patient and do not walk away from the pan. I tend to make a large amount of brown butter or you can make it on a need-only basis. Start with a heavy bottom pan, I prefer a lighter color pan so you can see the flecks easier. I have written a whole post dedicated to how to make brown butter for you.

Place the pan over medium heat and add whatever amount of butter you want. Stir the butter every so often. As the butter begins to melt it will foam up, then the foam will go away, this is when I start mixing constantly. You will start to smell a nutty aroma and the colors will change to a golden brown, you will see flecks- those are the best parts. This part is also the part when it can go wrong so I turn down the heat to low and mix to get as many brown flecks as I can before they turn black- once you go to burnt butter there is no going back.

Then either use it right away or pour it into a container and set it in the fridge for future use.

For this Chocolate Dipped Brown Butter Cookies recipe, you want to pour the butter into a container and chill it for a couple of hours so when you start the recipe you will have softened butter- not liquidized butter! Of course, you could put it in the freezer, I recommend mixing the butter every 15 minutes or so, so it cools all over.

Instructions

In a medium bowl add the flour, baking powder, and salt, and whisk to combine.

In the bowl of an electric stand mixer with the paddle attachment or a large mixing bowl with a handheld electric mixer beat the butter and sugar on medium speed until light and fluffy, about 4 minutes.

Add the egg and vanilla mixing to combine.

Turn the speed down to the lowest setting and add the dry ingredients until just combined. Fold in toffee bits and then cover the bowl with plastic wrap and refrigerate until no longer sticky, about 15 minutes.

Place a large piece of plastic wrap on the counter and put the chilled dough on top. Shape dough into a rectangular log about 15 inches long by 3 inches wide. Once the log is formed wrap tightly in the plastic wrap and chill for at least 2 hours.

When ready to bake preheat oven to 350F/180C and line a baking sheet with Silpat liner or parchment paper, set aside. Slice the chilled dough into ¼ inch thick pieces, then place the cookies on a sheet 1 inch apart from each other. Bake cookies for 12-16 minutes, rotating the pan halfway thru, and cook until the cookie edges are browned. Let cool for 5 minutes on the tray then transfer to a wire cooling rack to cool completely.

In a double boiler or a makeshift one- a pot filled with a little water over low medium heat with a bowl on top (not touching the water) add chocolate to let the steam from the water melt the chocolate. Add the coconut oil when almost melted.

While the chocolate melts get a cookie sheet and line with wax paper, set aside. When the chocolate is completely melted dip the cookies in the chocolate and set them on the prepared wax paper-lined cookie sheet.  Sprinkle roasted nuts and sea salt on top of the chocolate part. Let set for 1 hour or put in the fridge to speed up setting time. Store in an airtight container for up to 3 days.

You could freeze the cookie dough for a month and then let it thaw in the fridge overnight before you slice and bake.

So obviously with brown butter and chocolate dipped in the name you knew these cookies were going to be fantastic. The recipe comes from the Cooks Illustrated The Perfect Cookie Book. Cooks Illustrated Books are the cookbooks I cannot live without. And Costco always has a nice selection of them. I truly love reading them, like a book really. Such fabulous tested recipes you know will succeed.

I slightly adapted the recipe by the addition of brown butter and sea salt.

Everything you want in a cookie!

The crunch of the caramelized cookie, then the sweet creaminess of the chocolate, and the crunch of the pecans and sea salt, well let's just say every flavor/texture is met in this Chocolate Dipped Brown Butter Cookie. Absolutely perfect for an afternoon tea, bake sale, or to go with your cuppa!

More delicious recipes

Don't miss my toffee brittle recipe - a See's Candy California Brittle dupe!

Another cookie great with a cup of tea is my Amaretti Cookies.

Salted cookie butter blondies are to die for!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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