Description
These Brown Butter Coffee Toffee Cookies are a delightful blend of nutty brown butter, rich espresso, and crunchy toffee bits, creating a perfect balance of flavors and textures. The cookies are tender with a crispy edge, enhanced by a sprinkle of flaked sea salt on top, making them an irresistible treat for coffee and toffee lovers alike.
Ingredients
Scale
Cookies
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (175 g) all-purpose flour
- ½ cup (80 g) Heath toffee bits with chocolate
- Flaked sea salt for topping
Instructions
- Brown the butter: In a medium saucepan, melt the unsalted butter over medium heat, stirring frequently until it turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly to avoid cooking the egg in the next steps.
- Cream the butter and sugars: Using a stand mixer, beat the cooled brown butter together with the brown sugar and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add egg and vanilla: Beat in the large room temperature egg and vanilla extract until fully incorporated and the batter is smooth.
- Combine dry ingredients: In a separate bowl, whisk together the espresso powder, baking powder, baking soda, salt, and all-purpose flour.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Fold in toffee bits: Gently fold the Heath toffee bits with chocolate into the cookie dough to evenly distribute the crunch and flavor.
- Chill the dough: Cover and refrigerate the dough for at least 2 hours or preferably overnight to allow flavors to meld and dough to firm up for easier scooping.
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Shape and top cookies: Scoop the dough into evenly sized balls using a cookie scoop or spoon, place them on the prepared sheet with enough space to spread, and lightly sprinkle each cookie with flaked sea salt.
- Bake: Bake the cookies for 11-13 minutes or until the edges turn golden brown while the centers remain slightly soft.
- Cool: Remove from oven and transfer the cookies to wire racks to cool completely before serving.
Notes
- Chilling the dough overnight enhances the flavor and improves the texture of the cookies.
- Use room temperature egg for better mixing and texture.
- Ensure to brown the butter carefully to prevent burning and achieving a nutty flavor.
- Flaked sea salt on top balances the sweetness and adds a pleasant crunch.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter cookies, coffee toffee cookies, espresso cookies, toffee cookies, brown sugar cookies, homemade cookies, dessert recipes
