Toffee Cookies with Foolproof Homemade Toffee
Serves 12
25 mins prep
10 mins cook
45 mins Chill Time
35 mins total
These brown butter toffee cookies are soft with crispy edges, chewy gooey middles, and packed with bits of toffee and chocolate. The toffee melts into the cookie creating puddles of chewy caramel that are just so delicious! The cookie dough has brown butter which complements the deep nutty flavor of the toffee oh so well. These cookies are very buttery and so delicious.
Toffee
Cookies
Toffee
Prepare a baking sheet by lining with parchment paper.
In a small saucepan, melt butter and salt on low heat until melted completely.
cup butter
tsp sea salt
Add sugar and lecithin to the butter, put back on heat, and whisk until smooth and thickened. Stop whisking. Keep oven on low, and heat until it starts to bubble and turn golden brown. Stir gently occasionally, just to help prevent burning. See notes for more tips on preventing the toffee from separating.
cup granulated sugar
oz sunflower lecithin
As soon as the toffee is golden brown and smells amazing, pour it onto a lined baking sheet and push it around with a spoon to form a thin toffee layer. Do not scrape the bottom of the pot out.
Let the toffee cool completely and break it up into pieces. Store in an airtight container at room temperature or in the fridge for up to three weeks.
Cookies
Melt the butter on medium-low heat until it starts to foam and simmer, stirring consistently so it doesn’t burn. The foam will subside and you'll start noticing the bits of white milk solids start to turn toasty brown.
cup butter
Once the butter starts to foam again and turns golden brown immediately remove from heat. You don’t want it to burn! Transfer to a heatsafe bowl and let it cool to room temperature.
Add brown sugar, granulated sugar, and sea salt to the butter and whisk to break up any lumps.
cup brown sugar
cup granulated sugar
tsp sea salt
Add egg and vanilla into the batter and whisk until it thickens and becomes lighter.
large egg
tsp pure vanilla extract
Sift flour and baking soda into the bowl. Fold just until there are no more dry streaks of flour.
cup all purpose flour
tsp baking soda
Add the toffee and chocolate and fold. Reserve a little bit of each for topping the cookies.
cup toffee or skor bars
cup semisweet chocolate chips
Scoop the dough into balls onto a parchment lined cookie sheet or plate. If the dough is too soft to scoop, refrigerate for a few minutes. I made 12 large (3 tbsp) cookies but you can use a smaller scoop for smaller cookies.
Top the cookies with more chopped chocolate and toffee. Refrigerate for at least 45 minutes to chill completely or overnight.
Preheat oven to 355°F (180°C). Place cookie dough balls onto a parchment lined baking sheet leaving 4” space in between each cookie. They will spread out.
Bake for 10-12 minutes for larger cookies or 8-10 minutes for medium cookies. The cookies are ready when the edges are slightly browned and set, and the middles are still soft.
Place a round cookie cutter or bowl that's slightly larger than the cookies on top. Move the bowl around the cookie gently to push in any uneven edges. Sprinkle with flaky salt. Let the cookies cool for a few minutes on the baking sheet before transferring to a cooling rack or plate.
tsp flaky salt