Description
These Brown Butter Toffee Chocolate Chip Cookies combine the rich nuttiness of browned butter with sweet toffee bits and classic chocolate chips for an irresistible treat. Gluten-free and packed with flavor, they’re perfect for cookie lovers looking for a soft, buttery bite with a delightful crunch from optional teddy graham toppings.
Ingredients
Wet Ingredients
- 1 Cup Unsalted Butter
- 1 Egg + 2 Egg Yolks (room temperature)
- 1 Tablespoon Vanilla Extract
Dry Ingredients
- 2 ½ Cups Gluten-Free 1:1 Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- ¾ Cup Brown Sugar (or coconut sugar)
- ½ Cup Granulated Sugar
Add-ins
- 1 ¼ Cups Chocolate Chips
- ¾ Cup Toffee Chips
- 24 Teddy Grahams (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F to ensure it reaches the right temperature for baking your cookies perfectly.
- Brown the Butter: Place the unsalted butter in a small saucepan over medium-low heat. Stir constantly as it melts, then continue cooking while it foams and develops a nutty aroma with golden brown bits forming at the bottom. Remove immediately from heat and transfer to a bowl to cool.
- Prepare Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking soda, and salt until evenly mixed. Set aside for later use.
- Cream Butter and Sugars: Once the brown butter has cooled, beat it together with brown sugar and granulated sugar for about 3 minutes until the mixture is smooth and lightened slightly in texture.
- Add Eggs and Vanilla: Incorporate the whole egg, egg yolks, and vanilla extract into the butter-sugar mixture, mixing for about 1 minute until fully combined.
- Combine Dry and Wet Ingredients: Add half of the dry ingredient mixture to the wet ingredients on low speed, mixing just until incorporated. Add the remaining dry ingredients and mix again on low until a thick dough forms, taking care not to overmix to maintain a tender cookie texture.
- Fold in Mix-Ins: Gently fold in the chocolate chips and toffee bits so they are evenly distributed throughout the dough.
- Prepare Baking Sheets and Portion Dough: Line two baking sheets with parchment paper. Using a large cookie scoop (approximately 3 tablespoons), portion the dough into balls spaced about 3 inches apart on the sheets.
- Add Teddy Grahams (Optional): If desired, press one teddy graham gently onto the top of each cookie dough ball for added crunch and a fun presentation.
- Bake: Place the baking sheets on the middle rack of the oven and bake for 10 to 12 minutes. The cookies should have lightly golden edges while the centers remain soft.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheets for several minutes to set, then transfer them to a wire rack to cool further before serving.
Notes
- Using gluten-free 1:1 flour ensures the cookies are gluten-free without sacrificing texture.
- Brown butter adds a deep, nutty flavor that enhances the cookie’s richness.
- Do not overmix the dough once the flour is added to keep the cookies tender and soft.
- Room temperature eggs help achieve a smooth and well-emulsified dough.
- Adding teddy grahams is optional but adds a fun crunch and cute look to each cookie.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
