Brown Butter Espresso Toffee Cookies Recipe
Indulge in these Brown Butter Coffee Toffee Cookies, a perfect blend of nutty brown butter and rich espresso flavors combined with crunchy toffee bits and a sprinkle of sea salt. These cookies offer a delightful contrast of textures and a sophisticated coffee-infused sweetness that’s perfect for elevating your cookie game.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes (including chilling time)
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brown Butter Mixture
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
Sugar and Eggs
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
Dry Ingredients
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (175 g) all-purpose flour
Add-ins & Toppings
- 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. Continue cooking, swirling occasionally, until it turns a golden brown color and emits a nutty aroma. Remove from heat and let it cool slightly.
- Cream Butter and Sugars: Transfer the cooled brown butter to a stand mixer bowl. Add both brown and granulated sugars, then beat on medium speed until the mixture is light and fluffy.
- Incorporate Egg and Vanilla: Add the room temperature egg and vanilla extract to the butter-sugar mixture and beat until smooth and fully combined.
- Add Dry Ingredients: In a separate bowl, combine baking powder, baking soda, salt, and all-purpose flour. Gradually mix these dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Fold in Toffee Bits: Gently fold in the Heath toffee bits, ensuring they are evenly distributed throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 2 hours, or preferably overnight, to develop flavor and improve 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 to prevent sticking.
- Shape and Salt: Scoop the chilled dough onto the prepared baking sheet in evenly sized mounds. Sprinkle each mound lightly with flaked sea salt to enhance the flavor contrast.
- Bake: Bake in the preheated oven for 11 to 13 minutes, or until the edges are golden brown and the centers are set.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Notes
- Chilling the dough overnight intensifies the flavor and improves cookie texture.
- Use room temperature egg for better mixing and texture.
- Flaked sea salt on top enhances the sweetness and adds a delightful crunch.
- Heath toffee bits provide a signature chocolate-toffee flavor; substitute with your favorite toffee bits if unavailable.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: brown butter cookies, coffee cookies, toffee cookies, espresso cookies, Heath toffee, baked cookies, dessert, homemade cookies
