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Savory Brown Butter Toffee Chocolate Crinkle Cookies Easy Homemade Recipe with Sea Salt

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These savory brown butter toffee chocolate crinkle cookies with sea salt combine a rich nutty flavor with melty toffee bits and a perfect salty-sweet balance. They feature a tender, chewy texture with signature powdered sugar crinkles and a sophisticated twist on classic chocolate cookies.

Ingredients

Scale
  • 1 cup (2 sticks, 227g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (160g) toffee bits (Heath brand recommended)
  • Powdered sugar (for rolling)
  • Flaky sea salt (for sprinkling)

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) unsalted butter. Stir constantly as it foams and turns golden brown, releasing a rich, nutty aroma (about 5-7 minutes). Be careful not to burn it. Once browned, immediately transfer the butter to a bowl to cool slightly.
  2. Mix sugars and eggs: In a large mixing bowl, whisk together 1 cup (200g) granulated sugar and ½ cup (110g) brown sugar. Add the 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  3. Combine browned butter: Slowly pour the cooled browned butter into the sugar and egg mixture, stirring gently until fully incorporated. The batter will be slightly warm but not hot.
  4. Prepare dry ingredients: In a separate bowl, sift together 2 ¼ cups (280g) all-purpose flour, ½ cup (50g) unsweetened cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt.
  5. Mix dry and wet: Gradually add the dry ingredients into the wet mixture, folding carefully until just combined. Avoid overmixing to keep the cookies tender.
  6. Add toffee bits: Gently fold in 1 cup (160g) toffee bits, distributing them evenly throughout the dough.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to firm up the dough and improve the crinkle effect.
  8. Preheat oven & prepare baking sheets: Set the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Shape and coat cookies: Using a cookie scoop or spoon, form dough balls about 1 ½ tablespoons each. Roll each ball generously in powdered sugar until fully coated.
  10. Bake: Place cookies about 2 inches apart on baking sheets. Bake for 10-12 minutes until the edges are set but the centers remain soft. Cracks will appear on top as they bake.
  11. Add sea salt: Immediately after removing from the oven, sprinkle each cookie lightly with flaky sea salt for a savory kick.
  12. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Brown the butter carefully to avoid burning; use a light-colored pan to monitor color changes. Chill dough for at least 1 hour or overnight for deeper flavor and better crinkle effect. Roll dough balls generously in powdered sugar for signature crinkles. Bake one sheet at a time on center rack for even heat; rotate if baking multiple sheets. Avoid overbaking to keep cookies soft and chewy. Dough can be refrigerated up to 24 hours or frozen up to 3 months. For gluten-free, substitute flour with almond or gluten-free baking flour. Add nuts or spices for variations.

Nutrition

Keywords: brown butter cookies, toffee cookies, chocolate crinkle cookies, sea salt cookies, easy homemade cookies, savory sweet cookies

Find it online: https://elvafood.com/savory-brown-butter-toffee-chocolate-crinkle-cookies-easy-homemade-recipe-with-sea-salt/