Chocolaty, Nutty, and Crunchy!
These cookies hit all the best notes: crispy, crinkly edges, gooey centers, a deep nutty brown‑butter flavor, melty dark chocolate, and crunchy homemade toffee in every bite. I made them for my dad on fathers day 🙂 hope you enjoy! watch out for the hot toffee though.
Ingredients
Toffee Bits
113 g (1 stick) unsalted butter
200 g (1 cup packed) light brown sugar
1 tsp fine sea salt
Cookies
150 g (2/3 cup) unsalted butter
30 g (2 Tbsp) cold milk (almond, oat, or dairy)
100 g (½ cup) granulated sugar
95 g (½ cup packed) brown sugar (light or dark)
1 large egg (cold from fridge)
½ Tbsp vanilla extract or paste
1 tsp maple syrup or honey
1 tsp baking soda
1 tsp kosher salt
175 g (1¼ cups) all-purpose flour
75 g (½ cup) semi-sweet chocolate chips
75 g (½ cup) dark chocolate, chopped
Flaky sea salt, for sprinkling (optional)
Instructions
1. Make the Toffee
Line a small baking sheet with parchment.
In a heavy saucepan over medium heat, melt butter. Add brown sugar and salt; whisk constantly until it’s smooth and glossy (~10 min, ~300 °F—soft‑crack stage).
Pour into the pan; let cool and harden (~20 min).
Break into small shards and set aside.
2. Brown the Butter
In a medium saucepan, melt butter over medium. Swirl until foamy, then golden-brown with nutty aroma.
Remove from heat, stir in cold milk (it’ll sizzle!) and cool 5–10 min.
3. Build the Cookie Dough
Whisk in both sugars until smooth.
Add egg, vanilla, and maple syrup; whisk until lightened (~1 min).
Mix in baking soda and salt.
Fold in flour until barely combined.
Fold in chocolate chips, chopped chocolate, and toffee shards.
4. Chill & Scoop
Chill dough for at least 1 hour (up to 48 h for deeper flavor).
Preheat oven to 350 °F (175 °C).
Scoop 3 Tbsp dough balls (~golf-ball size); place 6 per parchment-lined tray.
(Optional) Press extra chocolate or toffee bits on top; sprinkle with flaky salt.
5. Bake
Bake 10–12 min until edges are golden, center still looks slightly underdone.
Let cool 5–10 min on tray (they’ll firm up), then transfer to rack.
Iski Note
Texture tweaks
Gooey center? Bake 10 min and pull early.
Crispier edges? Go full 12 min and don’t underbake.
Flavor boost
Chill dough longer for deeper taste—and perfect spreading.
Storage
- Room temp: airtight for 3–4 days (if they last that long!).
- Bake from frozen dough: add 1–2 min to bake time for crisp edges.
- Freeze baked: up to 3 months; thaw & enjoy.
