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Brown Butter Toffee Chocolate Chip Cookies
Sally · sallysbakingaddiction.com · Original Recipe
These sweet and salty brown butter toffee chocolate chip cookies are soft and chewy in the centers with deliciously crisp edges. Brown butter is the secret to their unbeatable flavor.
3
chewiness
4
crispiness
2
cakeyness
2
thickness
2
spread
2
richness
2
sweetness
2
complexity
crispy
Ingredients
unsalted butter(16 Tbsp; 226g)1 cup (227g)
packed light(200g)1 cup (140g)
granulated sugar(100g)0.5 cup (100g)
eggs(at room temperature)2 each (100g)
pure vanilla extract2 tsp (8g)
all-purpose flour(313g)2 each (250g)
baking soda1 tsp (6g)
salt0.5 tsp (2g)
semi-sweet chocolate chips(225g)1 each (170g)
heath bar bits(150g)1 cup (140g)
coarse sea salt1 each (6g)
Total dough weight1.1kg
Process
- Mixing
- creaming
- Butter
- melted
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 12-14 min
- Chill
- 30 min
- Yield
- ~32 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 2.3. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.10 (15th percentile)
Flour:Sugar2.50 (92th percentile)
Brown:White Sugar0 (12th percentile)
Egg:Flour0.40 (89th percentile)
Chocolate:Flour0.68 (36th percentile)
Fat %19.8 (82th percentile)
Sugar %8.70 (3th percentile)
Hydration0.40 (83th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.10
Flour:Sugar
2.50
Brown:White Sugar
0
Egg:Flour
0.40
Chocolate:Flour
0.68
Fat %
19.8
Sugar %
8.70
Flour %
21.8
Hydration
0.40