Name: Brown Butter Coffee Toffee Cookies Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 2 h 28 min
Cuisine: American
Ingredients: 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

Introduction

These Brown Butter Coffee Toffee Cookies offer a delightful twist on classic cookies with their rich, nutty browned butter flavor combined with a subtle espresso kick and crunchy toffee bits. Perfectly chewy with a hint of sea salt on top, they make an irresistible treat for coffee and dessert lovers alike.

The image shows four soft cookies stacked close together on a white plate resting on a white marbled surface. The cookies have a cracked top layer with a light brown color and visible small pieces of chopped nuts and pretzel bits scattered across their surface, adding texture and a mix of tan and darker brown shades. The cookies appear thick with a slightly chewy center showing through the cracks. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Brown the unsalted butter in a medium saucepan over medium heat until it turns golden and releases a nutty aroma; then remove from heat and let it cool slightly.

Step 2: Using a stand mixer, beat the cooled browned butter together with both brown and granulated sugars until the mixture is light and fluffy.

Step 3: Add the egg and vanilla extract to the sugar-butter mixture and beat until smooth and well combined.

Step 4: Gradually add espresso powder, baking powder, baking soda, salt, and flour to the wet ingredients. Mix gently until just combined, taking care not to overmix.

Step 5: Fold in the Heath toffee bits evenly throughout the dough.

Step 6: Cover the dough and chill it in the refrigerator for at least 2 hours, or overnight for deeper flavor development.

Step 7: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into rounded tablespoons and place them spaced apart on the sheets. Lightly sprinkle flaked sea salt on top of each dough ball.

Step 8: Bake for 11 to 13 minutes, or until the cookie edges are golden brown. Remove from the oven and transfer cookies to wire racks to cool completely.

Tips & Variations

For a stronger coffee flavor, increase the espresso powder to 2 tablespoons or add finely ground coffee beans.

Try swapping Heath toffee bits for other chocolate-toffee combinations like Butterfinger pieces for a different texture.

Chilling the dough overnight not only enhances flavor but also helps prevent spreading during baking.

Use a cookie scoop for uniform-sized cookies and even baking.

FAQs

Can I use regular instant coffee instead of espresso powder?

Yes, regular instant coffee can be used as a substitute but it may provide a slightly less intense coffee flavor. Adjust the amount to taste.

Why should I brown the butter instead of just melting it?

Brown butter adds a rich, nutty depth to the cookies that regular melted butter lacks, enhancing the overall flavor and aroma in a unique way.

Dessert

Brown Butter Coffee Toffee Cookies Recipe