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Brown Butter Toffee Chocolate Crinkle Cookies

A stack of four rich, dark brown butter toffee chocolate crinkle cookies heavily dusted with powdered sugar.
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Make rich, decadent chocolate crinkle cookies featuring the deep flavor of brown butter and chewy pockets of toffee bits.

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 cup semi-sweet chocolate chips
  • 1/2 cup toffee bits (English toffee pieces)
  • 1/2 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 subsides, and brown specks form at the bottom, giving off a nutty aroma. This takes about 5-8 minutes. Immediately pour the brown butter into a heatproof bowl to stop cooking. Let it cool for 15 minutes.
  2. In a large bowl, whisk together the cooled brown butter, 1 cup of the granulated sugar, and the brown sugar until well combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips and toffee bits.
  7. Cover the dough and chill in the refrigerator for at least 2 hours, or up to 2 days. Chilling helps prevent spreading and improves the crinkle effect.
  8. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Place the remaining 1/4 cup granulated sugar and the powdered sugar into two separate shallow dishes.
  10. Roll the chilled dough into 1 1/2-inch balls. Roll each ball first in the granulated sugar, then thoroughly coat it in the powdered sugar.
  11. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  12. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft. Do not overbake.
  13. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crinkles will deepen as they cool.

Notes

  • For the best crinkle effect, ensure your dough is well-chilled before rolling. Cold dough bakes slower, allowing the outside to set while the inside expands and cracks through the sugar coating.
  • If you do not have toffee bits, you can use chopped Heath bars, but drain off any excess chocolate coating first.
  • For an extra dark chocolate flavor, use dark cocoa powder or add 1/4 teaspoon of espresso powder to the dry ingredients.

Nutrition

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