Brown Butter Toffee Chocolate Chip Cookies: Pressure Cooker Style
These brown butter toffee chocolate chip cookies are soft, chewy, and bursting with warm nutty flavors. Baked using a pressure cooker method, this recipe locks in moisture and produces delicious cookies fast. Perfectly sweet with a salty finish!
Equipment
- 1 Mixing bowl Large bowl for combining ingredients
- 1 Saucepan To brown the butter
- 1 Baking sheet Lined with parchment paper
Ingredients
Main Ingredients
- 1 cup Unsalted butter 226g, for that luscious brown butter base
- 1 cup Packed light or dark brown sugar 200g, for deep molasses flavor
- ½ cup Granulated sugar 100g, to balance the sweetness just right
- 2 Large eggs at room temperature
- 2 teaspoons Pure vanilla extract for that comforting classic aroma
- 2 ½ cups All-purpose flour 313g, spooned & leveled
- 1 teaspoon Baking soda for rise
- ½ teaspoon Salt to bring out the flavors
- 1 ¼ cups Semi-sweet chocolate chips 225g
- 1 cup Heath Bar Bits O’ Brickle English Toffee 150g
- Coarse sea salt Optional, to sprinkle on top for salty-sweet vibe
Instructions
Instructions
- Melt butter in a saucepan over medium heat, stirring constantly until it browns and smells nutty.
- Let browned butter cool to room temperature, then mix with brown sugar and granulated sugar until combined.
- Add eggs and vanilla extract to the sugar mixture and beat until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Slowly add dry mixture to wet mixture, mixing just until combined. Do not overmix.
- Gently fold in chocolate chips and toffee bits.
- Cover dough and chill in the fridge for at least 1 hour until firm.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Form chilled dough into 2-tablespoon size balls and place on baking sheet about 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centers are soft.
- Cool on baking tray for 5 minutes, then transfer to wire rack to cool completely.
Notes
For an elevated flavor, try sprinkling a little coarse sea salt on top before baking. Store in airtight container for up to 5 days or freeze for longer storage.