Cookie of the Month: January 2026

“I picked this cookie because it reminds me of the kind I’d make at home on a slow Sunday afternoon—simple, a little nostalgic, and hard to stop eating. The browned butter gives it that warm, toasty flavor that fills the kitchen, and the bits of chocolate and toffee make every bite feel like a small reward.” - Michael Monahan

Brown Butter Chocolate Chip Toffee Cookies

Michael Monahan, Executive Chef at the Country Club of Asheville

Yield
About 80 bite-size cookies (1 oz dough balls)

Ingredients:

Brown Butter Base

• 1 lb unsalted butter

• 1 lb light brown sugar, packed

• ½ lb granulated sugar

• 4 each large eggs

• 2 Tbsp pure vanilla extract

• 1 tsp kosher salt

Dry Ingredients

• 2 lb all-purpose flour

• 1 Tbsp baking soda

• 1 tsp baking powder

Mix-ins

• 12 oz semisweet chocolate chips

• 8 oz toffee bits (Heath or similar)

Directions:

1. Brown the butter | In a saucepan, melt butter over medium heat. Cook until it foams and turns golden with a nutty aroma. Immediately transfer to a mixing bowl to cool slightly (about 10 minutes).

2. Combine sugars and butter | Add brown sugar and granulated sugar to the cooled brown butter. Mix until smooth and glossy.

3. Add eggs and vanilla | Whisk or mix on medium speed until fully emulsified and creamy.

4. Combine dry ingredients | In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Add to the wet ingredients and mix just until incorporated.

5. Fold in mix-ins | Stir in chocolate chips, toffee bits, and optional nuts. Dough should be soft but not sticky.

6. Scoop & chill | Portion into 1 oz (tablespoon-size) scoops. Chill at least 30 minutes (or freeze for bake-off flexibility).

7. Bake | Set oven to 350 °F convection or 365 °F still air. Place on parchment-lined sheet trays, 2 inches apart. Bake 8–10 minutes until edges are golden and centers just set

8. Finish | Cool on trays 5 minutes, then transfer to racks. Optional: sprinkle lightly with flaky sea salt while warm.

Monahan’s Note

• Make-ahead: Dough balls freeze perfectly; bake from frozen, adding 1–2 minutes.