Toffee Chocolate Chip Cookie
Caramely, gooey, soft and chewy but also cripsy: these brown butter toffee chocolate chip cookies are eggless, airfryer friendly and just so so good ♡
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Toffee Chocolate Chip Cookie
5.0 out of 5 stars (based on 1 review)
servings
8 smaller cookies or 6 bigger cookies
prep time
30 min
chill time
60 min
cook time
10 min
Ingredients
Toffee
- 1/2 cup (80 g) light brown sugar
- 1/4 cup (50 g) salted butter
Cookie Dough
- 1/2 cup (113 g) butter
- 1/3 cup (50-55 g) brown sugar
- 1/4 cup (35 g) white sugar
- 2 tbsp (30ml) milk
- 1/2 tbsp (7 ml) vanilla essence
- 1 cup (120g) all purpose flour
- 1 tbsp (7 g) cornstarch
- 1/4 tsp baking soda
- pinch of salt, if using unsalted butter
Mixins
- 1/4 cup dark chocolate chunks
- 1/3 cup dark chocolate callets
- toffee bits
Garnish
- flaky sea salt
Equipment
Instructions:
- For the toffee: Add light brown sugar and butter to a saucepan and cook over medium heat, whisking continuously till the butter and sugar are completely melted and well combined. Continue cooking till the mixture bubbles, thickens and looks glossy.
- Pour the mixture onto a sheet of parchment paper and spread it into a thin, even layer. Let it cool at room temperature for a few minutes till completely solid and then break the toffee into small pieces to use in the cookie dough.
- For the brown butter: Add butter to a saucepan and let it cook on low heat, stirring frequently till it starts to foam and turns golden brown. It is important to be careful in this step since once the butter starts changing colour, it can burn very fast. As soon as it turns golden or light brown, take it off the heat as the residual heat of the pan will continue cooking it. Let it cool for 5-10 minutes.
- For the cookie dough: In a mixing bowl, add your brown sugar and white sugar. Pour in the slightly cooled brown butter, milk and vanilla and whisk well using a regular whisk or an electric one. Whisk till everything is smooth, glossy and the sugar is almost dissolved.
- Sift in the dry ingredients: all purpose flour, cornstarch and baking soda. Fold the dry ingredients gently into the wet ingredients, don’t overmix. You want to stop as soon as no dry bits are visible.
- Then comes the best part: the mix-ins. I did a mix of two types of chocolate: chocolate chunks and callets and toffee shards. Fold them gently with a spatula.
- Scoop out the cookie dough using a spoon or ice cream scoop and place onto parchment paper. Cover lightly and refrigerate for atleast 1 hour. You can bake them straight away too but letting the dough rest helps the flavours develop and stops the cookies from spreading too much.
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Once chilled, place the dough balls on a parchment lined tray and top with more chocolate chips and toffee bits. Bake till the edges are set and the centre stays slightly gooey:
• Oven: 180°C for 8-10 minutes
• Airfryer: 170°C for 7–10 minutes
• OTG: 175°C for 12-15 minutes - They’ll be super soft straight out of the oven. You can use a bowl or cookie cutter to shape the edges while they’re still hot. Let them cool slightly, sprinkle some flaky salt on top and enjoyy!
Recipe Video
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September 7, 2026
the best kookie recipe I’ve tried so far
