Ingredients
Scale
- 1 cup unsalted butter
- 1 ¼ cups brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups toffee bits
Instructions
- Melt the butter in a medium saucepan over medium heat. Stir constantly until it foams, turns golden brown, and releases a nutty aroma. Remove from heat and cool slightly.
- In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until smooth and creamy (2–3 minutes).
- Add eggs one at a time, mixing until fully incorporated. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Gently fold in the toffee bits until evenly distributed.
- Optional: Chill the dough for 30–60 minutes for thicker cookies.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Scoop dough into balls slightly larger than golf balls, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are lightly golden and centers remain soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
For extra flavor, sprinkle a small pinch of sea salt on top before baking.
Customize with chocolate chips or nuts if desired.
Do not overbake to maintain chewy texture.
- Prep Time: 15
- Cook Time: 12