Description

Indulge in these mouthwatering Brown Butter Coffee Toffee Cookies that combine the nutty richness of brown butter with the bold flavor of espresso and the satisfying crunch of Heath toffee bits. Perfectly chewy with a delicate sprinkle of sea salt on top, these cookies offer a sophisticated twist on a classic treat, ideal for coffee lovers and dessert enthusiasts alike.

Ingredients

Scale

Brown Butter Mixture

½ cup (113.5 g) unsalted butter
1 tablespoon espresso powder

Wet Ingredients

1 large egg, room temperature
½ tablespoon vanilla extract

Dry Ingredients

¾ cup (165 g) brown sugar
¼ cup (50 g) granulated sugar
¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups (175 g) all-purpose flour

Add-ins and Topping

½ cup (80 g) Heath toffee bits with chocolate
Flaked sea salt for topping

Instructions

Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook it until it turns golden brown and emits a nutty aroma, stirring constantly to prevent burning. Once browned, transfer the butter, including the browned bits, to a bowl and stir in the espresso powder. Refrigerate until the butter firms up, about 1-2 hours.
Prepare the Dough: Using a stand mixer, beat the solidified browned butter along with both brown and granulated sugars on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy.
Add Egg and Vanilla: Mix in the room-temperature egg and vanilla extract, beating until the mixture is smooth and well combined.
Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and all-purpose flour. Mix on low speed until just combined, being careful not to overmix to maintain tender cookies.
Fold in Toffee Bits: Gently fold in the Heath toffee bits with chocolate until they are evenly distributed throughout the dough.
Chill the Dough: Scoop the dough into large balls and refrigerate for several hours or up to 24 hours to enhance flavor and texture.
Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the dough balls on a parchment-lined baking sheet, sprinkle with flaked sea salt, and bake for 11-13 minutes, or until the edges are golden brown and the centers are set.
Cool & Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Enjoy with your favorite beverage.

Notes

Refrigerating the browned butter with espresso powder helps solidify the mixture, making it easier to beat later.
Chilling the cookie dough enhances the flavor and prevents spreading during baking.
You can substitute Heath toffee bits with any chocolate toffee bits available.
If you prefer a stronger coffee flavor, increase the espresso powder to 1.5 tablespoons.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 15 minutes (plus 1-2 hours chilling for butter and up to 24 hours chilling for dough)
Cook Time: 11-13 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American

Keywords: brown butter, coffee cookies, toffee cookies, espresso powder, Heath toffee bits, chewy cookies, dessert recipe, baking cookies