Brown Butter Espresso Toffee Cookies Recipe
These Brown Butter Coffee Toffee Cookies are a delightful twist on classic cookies, featuring rich browned butter, a hint of espresso powder for depth, and chunks of chocolate-covered toffee for a satisfying crunch. Topped with flaked sea salt, these cookies balance sweet, salty, and nutty flavors perfectly, making them an irresistible treat for coffee and dessert lovers alike.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Butter and Flavorings
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
- ½ tablespoon vanilla extract
Sugars
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
Baking Agents and Flour
- 1 large egg, room temperature
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (175 g) all-purpose flour
Add-ins and Toppings
- ½ cup (80 g) Heath toffee bits with chocolate
- Flaked sea salt for topping
Instructions
- Brown Butter: Melt the unsalted butter in a medium saucepan over medium heat, swirling occasionally, until it turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly to avoid cooking the eggs later.
- Cream Sugars and Butter: Using a stand mixer, beat the browned butter together with brown sugar and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Wet Ingredients: Mix in the room temperature egg and vanilla extract until the batter is smooth and homogenous.
- Add Dry Ingredients: Gradually add the baking powder, baking soda, salt, and all-purpose flour to the wet mixture. Mix on low speed until just combined, taking care not to overmix.
- Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough by hand to ensure even distribution without breaking the bits.
- Chill Dough: Cover the cookie dough and chill it in the refrigerator for at least 2 hours or overnight. This step enhances the flavors and results in better texture.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and non-stick baking.
- Scoop Dough and Add Salt: Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle each cookie with a pinch of flaked sea salt to complement the sweet flavors.
- Bake Cookies: Bake the cookies in the preheated oven for 11-13 minutes, or until the edges turn golden brown while the centers remain soft.
- Cool: Remove the cookies from the oven and transfer them to wire racks to cool completely before serving to allow the cookies to set properly.
Notes
- Using browned butter enhances the flavor with a nutty depth that complements the espresso and toffee.
- Chilling the dough is crucial for flavor development and prevents spreading during baking.
- Room temperature egg ensures even mixing and prevents the dough from curdling.
- Flaked sea salt topping balances the sweetness and adds a pleasant crunch.
- Store the baked cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Keywords: Brown butter cookies, coffee toffee cookies, espresso cookies, toffee chocolate cookies, homemade cookies, holiday desserts, easy cookie recipe
