Name: Brown Butter Coffee Toffee Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, browned; 1 cup brown sugar, packed; ½ cup granulated sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup toffee bits; ½ cup chocolate chips

Introduction

Imagine biting into a warm, chewy cookie that melts in your mouth, with rich notes of brown butter and subtle coffee undertones. These Brown Butter Coffee Toffee Cookies offer a perfect balance of nutty flavor and sweet crunch, making them an irresistible treat for any occasion. Quick to make and impossible to resist, they’re sure to become a favorite in your cookie jar.

The image shows a close-up of a stack of two soft cookies with cracked surfaces and a light golden brown color. The top cookie has a slightly sunken center filled with melted, glossy chocolate chips that are dark brown and shiny. The cookies have a textured, slightly crinkled edge, and small chocolate chips are scattered on the top. The cookies are placed on a dark baking tray with a subtle worn texture, all set on a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: In a saucepan over medium heat, melt the butter while stirring frequently. Continue until it turns golden brown and gives off a nutty aroma, about 5 to 7 minutes. Remove from heat and let it cool slightly.

Step 3: In a mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth and well blended.

Step 4: Add the egg and vanilla extract, mixing until creamy and fully incorporated.

Step 5: In a separate bowl, whisk together the flour, baking soda, and salt.

Step 6: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the cookies tender.

Step 7: Fold in the toffee bits and chocolate chips evenly throughout the dough.

Step 8: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 9: Bake for 10 to 12 minutes, or until the edges are golden brown but the centers remain soft.

Step 10: Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use high-quality toffee bits for the best texture and flavor; you can substitute with chopped caramel candies if unavailable.

To enhance the coffee flavor, add 1 teaspoon of instant espresso powder to the dry ingredients.

For chewier cookies, slightly underbake and allow residual heat to finish the cooking on the baking sheet.

Try swapping half the chocolate chips for white chocolate chips to vary the sweetness and color.

FAQs

Can I use regular butter instead of browning it?

Browning the butter adds a nutty, deep flavor that defines these cookies. Using regular melted butter will still work but won’t provide the same rich taste profile.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Allow the dough to come to room temperature for about 15 minutes before scooping and baking.