That perfect cookie stack, though…

These are our favorite coffee shop style chocolate chip cookies.

While setting up these photos, I had to re-stack these cookies at least 4 times. My kids (and my husband- although he denies it) kept stealing the top cookie when my back was turned. I was seeing trails of cookie crumbs from the table to the back door. But I can’t blame them. Who can resist a tempting tower of chocolate chip cookies made with brown butter and chunks of toffee? I was sneaking them myself!

I refer to these as coffee shop chocolate chip cookies because they’re just so darn gorgeous! You know when you see a coffee shop glass case filled with treats so picture perfect you think, “I could never make cookies like that…”. Yes! Yes you can. Here they are! They’re monster sized, thick, chewy, and loaded with goodies. Almost too good to be true. When you smell them fresh out of the oven, that nutty browned butter and toffee, forget about it. You’re a goner.

Here’s what makes these cookies our absolute favorite:

Brown butter. Friends, don’t be lazy cookie makers. Go the extra mile and brown your butter!
Toffee chunks. Toffee and chocolate together is the best! Just the right amount of salty with that caramel-like finish. Come on.
Cornstarch. Adding cornstarch prevents your cookies from spreading while baking. These cookies will stay extra thick and chewy. No one wants a flat cookie.
Loads of chocolate chips. I use milk chocolate and dark chocolate in this recipe. You could add white chocolate, too. Maybe 1/2 cup of toasted walnuts. The more the merrier!
A sprinkle of sea salt. Optional, of course, but really highlights the toffee flavor. See my first note about being not being lazy cookie makers.

Make sure you have milk nearby for these beauties! Also, you may want to keep a stash hidden away. They will disappear quickly, trust me.

Coffee Shop Chocolate Chip Toffee Cookies

Makes about 18 monster sized cookies

You’ll need:

2 1/4 cups all purpose flour (at high altitude add 2 tbsps of flour)
2 tsp cornstarch
1 tsp baking soda (at high altitude use 3/4 tsp baking soda)
1/2 tsp kosher or sea salt
3/4 cup (1 1/2 sticks) unsalted butter, browned and cooled to room temperature
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 egg, at room temperature
1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
3/4 cup dark chocolate chips
3/4 cup milk chocolate chips
3/4 cup toffee bits
flaked sea salt for garnish (optional)

To brown the butter, place 1 1/2 sticks of unsalted butter in a medium sized skillet. Melt the butter over medium heat, whisking constantly for 5 to 6 minutes. The butter will foam up and begin to smell nutty. It’ll change to a light brown color and you’ll see light colored specks at the bottom of the pan. Pour the butter in a heat safe bowl, making sure to get all the browned specs. Set aside and let it cool to room temperature.
In a large bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
In the bowl of an electric mixer, on medium speed, mix the butter and two sugars until no brown sugar lumps remain, about 2 minutes.
Add the egg, egg yolk, and vanilla. Mix well.
With the mixer on low, slowly add the dry ingredients. Mix till just combined.
With a rubber spatula or wooden spoon, mix in the chocolate chips and toffee bits.
Cover the cookie dough and chill for at least two hours. Allow the dough to sit at room temperature for 30 minutes before baking.
Preheat your oven to 350°F. Line cookie sheets with parchment paper.
Working with a generous spoonful of dough (about 2 tbsp), roll into balls, and arrange them 3 inches apart on the cookie sheet. Bake for about 12-13 minutes until the cookies are lightly browned on the edges. Sprinkle cookies with flaked sea salt while they’re still warm.
Allow the cookies to cool for 5 minutes on the cookie sheet before transferring to a wire rack before cooling completely.
Store cookies in an airtight container for up to one week.