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butter crunch chocolate chip cookies on a wire rack with flaked sea salt

Butter Crunch Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 9 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Toffee Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies
  • Method: Oven/Stove Top
  • Cuisine: Dessert


This Salted Butter Crunch Chocolate Chip Cookie recipe is better than any bakery cookie. Browned butter and buttery homemade toffee makes these cookies irresistible.




  • 1/4 cup salted butter
  • 1/2 cup granulated sugar


  • 1 cup salted butter
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 1/2 cups all purpose flour
  • 2 cups semi-sweet chocolate chips
  • Optional – flaked sea salt to garnish


  1. Toffee: Line a baking sheet with parchment paper and set aside.
  2. In a small, heavy saucepan over low heat bring the butter and sugar to a boil, stirring occasionally. Bring the mixture to 285°F on a candy thermometer, the mixture will become a deep amber color. Immediately remove the pan from the heat, cool for 1 minute and spread the mixture evenly onto the prepared pan. Allow the toffee to cool completely and then using a knife, break it into small pieces. You will have a rounded cup of toffee pieces.
  3. Cookies: In a medium saucepan over medium heat melt the butter and bring it to a boil. Once it starts boiling, swirl the pan, or stir constantly until the butter passes the foamy phase and becomes a deep amber color.
  4. Remove from heat and allow butter to cool for 20 minutes. While the butter is cooling, preheat the oven to 350°F.
  5. Line a baking sheet with parchment paper and set aside.
  6. Add the light brown sugar, granulated sugar, eggs, vanilla, baking soda, and salt into the cooled butter and stir to combine using a rubber spatula or wooden spoon.
  7. Stir in the flour until the dough comes together and the ingredients are evenly incorporated.
  8. Mix in the chocolate chips and toffee pieces.
  9. Using a large cookie scoop (3 tablespoon sized), scoop the dough out onto the lined baking sheet, 2 inches apart. 
  10. Bake the cookies for 10 – 12 minutes until the edges are lightly golden and the centers are just set.
  11. Remove the baking sheet from the oven and allow the cookie to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. 
  12. If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.


Store airtight for up to 3 days for best freshness.

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