Ingredients

1 cup (2 sticks) unsalted butter

1 1/4 cups packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

1 tablespoon instant espresso powder

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup toffee bits (such as Heath or Skor)

1/2 cup chopped walnuts or pecans (optional)

Flaky sea salt, for sprinkling

Instructions

Step 1: Place the butter in a light-colored saucepan over medium heat and let it melt completely, bubbling and foaming as it melts.

Step 2: Continue cooking the butter, swirling the pan occasionally, until the foaming subsides and the butter turns a nutty brown color with brown bits forming at the bottom, about 5-8 minutes. Watch carefully to prevent burning.

Step 3: Remove from heat and immediately pour the browned butter into a heatproof bowl to stop cooking. Let it cool for 10-15 minutes until still liquid but not hot.

Step 4: In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth and creamy.

Step 5: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and instant espresso powder.

Step 6: In a separate bowl, whisk the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.

Step 7: Fold in the toffee bits and chopped nuts if using, ensuring even distribution.

Step 8: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 24 hours.

Step 9: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.

Step 10: Scoop rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart. Slightly flatten the tops with your fingers.

Step 11: Sprinkle the tops with flaky sea salt.

Step 12: Bake for 9-11 minutes until edges are golden and centers remain soft.

Step 13: Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use a light-colored pan while browning butter to easily monitor the color and avoid burning.

Chilling the dough overnight intensifies flavor and improves texture.

Swap walnuts or pecans for toasted almonds or omit nuts for a nut-free version.

Adjust espresso powder to taste or substitute with strong brewed coffee for a milder coffee flavor.

Add a drizzle of melted chocolate over cooled cookies for an extra indulgent touch.

FAQs

Can I substitute instant espresso powder with regular coffee?

Instant espresso powder is preferred for concentrated flavor without adding moisture. However, you can replace it with 1-2 teaspoons of strong brewed coffee, but reduce other liquids slightly to keep dough consistency.

What can I use instead of toffee bits?

If you can’t find toffee bits, chopped Heath or Skor bars work well, or substitute with chopped caramel candies or even chocolate chips for a different but tasty variation.

Dessert

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Introduction