Ingredients
Scale
- 1 cup unsalted butter (for browning)
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup toffee bits
- 1 cup semi-sweet chocolate chips
Instructions
- Brown the unsalted butter in a skillet over medium heat until golden brown and nutty in aroma.
- Combine brown sugar and granulated sugar with the cooled brown butter, then add egg, yolk, and vanilla extract.
- In another bowl, whisk together flour, baking soda, and salt, then mix with the wet ingredients. Fold in toffee bits and chocolate chips.
- Preheat oven to 350°F (175°C), scoop dough onto a baking sheet, and bake for 10-12 minutes till edges are golden.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For longer storage, freeze cookies for up to three months with layers separated by parchment paper.
- For added chewiness, chill the cookie dough for at least 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg