Description

Indulge in the rich, nutty flavor of Brown Butter Coffee Toffee Cookies. These delightful cookies combine the deep aroma of espresso powder with the crunch of chocolate toffee bits, all enhanced by browned butter for a beautifully complex taste. Topped with a sprinkle of flaked sea salt, they offer a perfect balance of sweet and salty in every bite.

Ingredients

Scale

Butter Mixture

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

Sugar and Egg

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 and Topping

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 and cook until it turns golden brown and emits a nutty aroma. Remove from heat and allow to cool slightly.
Cream Butter and Sugars: Using a stand mixer, beat the cooled browned butter together with the brown sugar and granulated sugar until the mixture becomes light, fluffy, and well combined.
Add Egg and Vanilla: Mix in the room-temperature egg and vanilla extract until the batter is smooth and homogeneous.
Incorporate Dry Ingredients: Gradually add baking powder, baking soda, salt, and all-purpose flour to the wet mixture. Stir until just combined, being careful not to overmix to keep the cookies tender.
Fold in Toffee Bits: Gently fold in the Heath toffee bits with chocolate, evenly distributing them throughout the dough.
Chill the Dough: Cover the dough and chill in the refrigerator for at least 2 hours, or overnight for enhanced flavor and texture development.
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Scoop and Top Dough: Scoop portions of the chilled dough onto the prepared baking sheet, spacing them adequately. Sprinkle each cookie lightly with flaked sea salt to enhance the sweet and savory balance.
Bake: Bake the cookies for 11-13 minutes, or until the edges turn golden brown and the centers are set.
Cool: Transfer the cookies to wire racks and allow them to cool completely before serving to enjoy their full flavor and perfect texture.

Notes

Chilling the dough is crucial for flavor development and to prevent excessive spreading during baking.
Use room temperature egg to help the ingredients blend better.
Brown butter adds a rich, nutty flavor—make sure to watch it carefully to avoid burning.
You can substitute Heath toffee bits with any chocolate toffee or butterscotch bits if desired.
Flaked sea salt topping balances the sweetness and enhances the overall flavor profile.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: brown butter cookies, coffee toffee cookies, toffee chocolate cookies, espresso cookies, homemade cookies, dessert, baking recipe