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Brown Butter and Toffee Chocolate Chip Cookies

The best chocolate chip cookie you've ever had

Original recipe

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. Makes about 20 cookies.

Unsalted butter1 cup227%
All purpose flour2 cups250%
Baking soda1 tsp6%
Kosher salt0.75 tsp2.4%
Dark brown sugar1 cup215%
Granulated sugar0.33 cups73%
Large eggs, room temperature2 
Vanilla extract2 tsp
Chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces1.8 oz80%
Chocolate wafers (disks, pistoles, fèves; preferably 72% cacao) 216%
Flaky sea salt (Maldon)To taste



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


Make the dough. 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.


Scoop onto baking sheet. 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.


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.