Ingredients
Scale
- 1 cup unsalted butter (2 sticks)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup toffee bits
- 1 cup semi-sweet chocolate chips
Instructions
- Melt 1 cup of unsalted butter in a saucepan over medium heat until golden brown and nutty.
- In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt.
- In a large mixing bowl, combine the browned butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Beat in 2 large eggs and 2 teaspoons of vanilla extract until smooth. Gradually mix in the dry ingredients until just combined. Fold in 1 cup of toffee bits and 1 cup of semi-sweet chocolate chips.
- Preheat the oven to 350°F (175°C). Drop mounds of dough on a lined baking sheet, spacing 2 inches apart. Bake for 10-12 minutes until edges are golden and centers are soft. Let cool on a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Cookie dough can be frozen for up to three months for fresh baked cookies anytime.
- For added flavor, sprinkle a little sea salt on cookies before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 200 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg