Print

Brown Butter Toffee Chocolate Crinkle Cookies

Three rich, dark brown butter toffee chocolate crinkle cookies dusted heavily with powdered sugar, stacked on a small white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, fudgy chocolate crinkle cookies featuring the nutty depth of brown butter and chewy bits of toffee.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups granulated sugar, divided
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup toffee bits or chips
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup powdered sugar, for rolling

Instructions

  1. Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then brown bits form at the bottom and the butter smells nutty. This takes about 5 to 8 minutes. Immediately pour the brown butter into a heatproof bowl to stop cooking. Let it cool slightly, about 15 minutes.
  2. In a large bowl, whisk together 1 cup of the granulated sugar and the cooled brown butter until combined. Beat in the brown sugar, eggs, and vanilla extract until smooth.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the toffee bits and chocolate chips.
  4. Cover the dough and chill for at least 2 hours, or up to 24 hours, for best flavor and texture.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Place the remaining 1/4 cup granulated sugar and the powdered sugar into two separate shallow dishes.
  7. Scoop tablespoon-sized portions of dough. Roll each portion first in the granulated sugar, then thoroughly coat it in the powdered sugar.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft. Do not overbake.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crinkles will set as they cool.

Notes

  • To achieve the best brown butter flavor, watch the milk solids carefully; remove from heat as soon as they turn amber brown.
  • For maximum crinkle effect, ensure the dough is well-chilled before rolling and baking.
  • If your cookies spread too much, chill the dough longer or add one extra tablespoon of flour to the dough mixture.

Nutrition

Find it online: https://pureplatepath.com/brown-butter-toffee-chocolate-crinkle-cookies/