Description
These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with bold espresso and crunchy toffee bits, creating a delightful balance of deep coffee notes and sweet, buttery crunch. Perfectly soft and chewy with a hint of sea salt on top, these cookies make a sophisticated treat for any coffee lover.
Ingredients
Scale
Brown Butter Base
- ½ cup unsalted butter
- 1 tablespoon espresso powder
Wet Ingredients
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ tablespoon vanilla extract
Dry Ingredients
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup all-purpose flour
Add-ins and Topping
- ½ cup Heath toffee bits with chocolate
- Flaked sea salt (for topping)
Instructions
- Brown the Butter and Add Espresso: In a medium saucepan over medium heat, melt and cook the unsalted butter until golden brown and fragrant, stirring occasionally to prevent burning. Once browned, stir in the espresso powder thoroughly. Transfer the mixture to the refrigerator and chill until firm.
- Cream Butter and Sugars: Using a stand mixer, beat the cooled browned butter along with brown sugar and granulated sugar until the mixture becomes light, fluffy, and well combined.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture, mixing until smooth and homogenous.
- Combine Dry Ingredients: On low speed, gradually add the baking powder, baking soda, salt, and all-purpose flour to the wet mixture. Mix only until just combined to avoid overworking the dough.
- Fold in Toffee Bits and Chill Dough: Gently fold the Heath toffee bits with chocolate into the dough. Cover and refrigerate the dough for several hours or overnight to allow flavors to meld and dough to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape Cookies and Add Topping: Form the chilled dough into balls about 1 to 1.5 inches in diameter and place them spaced evenly on the prepared baking sheet. Lightly sprinkle each cookie with flaked sea salt to enhance flavor.
- Bake and Cool: Bake the cookies for 11 to 13 minutes, or until the edges turn golden brown but the centers still appear slightly soft. Remove from oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a more intense coffee flavor, you can increase the espresso powder to 1.5 tablespoons.
- Use parchment paper or a silicone baking mat to prevent cookies from sticking and to ensure even baking.
- Chilling the dough overnight helps develop the flavors and creates a better texture.
- If Heath toffee bits are unavailable, substitute with other chocolate toffee pieces or chopped chocolate-covered toffee candies.
- Store cookies in an airtight container to keep them fresh for up to a week.
