Description
Decadent Brown Butter Coffee Toffee Cookies that combine the rich, nutty flavor of browned butter with a hint of espresso and crunchy toffee bits. Perfectly soft and chewy with a slightly crisp edge and finished with a sprinkle of flaky sea salt for a sophisticated sweet treat.
Ingredients
Scale
Brown Butter Mixture
- 1 cup (2 sticks) unsalted butter
- 1 1/4 cups packed light brown sugar
- 1/2 cup granulated sugar
Wet Ingredients
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon instant espresso powder
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Add-ins
- 1 cup toffee bits (such as Heath or Skor)
- 1/2 cup chopped walnuts or pecans (optional)
Finishing
- Flaky sea salt, for sprinkling
Instructions
- Brown the Butter: Place the butter in a light-colored saucepan over medium heat and let it melt completely. It will bubble and foam as it melts. 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 avoid burning.
- Cool the Browned Butter: Remove the pan from heat and immediately pour the browned butter into a heatproof bowl to stop the cooking process. Let it cool slightly for 10-15 minutes until it is liquid but not scalding hot.
- Mix Browned Butter and Sugars: In a large bowl, whisk the cooled browned butter, light brown sugar, and granulated sugar until smooth and creamy.
- Add Eggs and Flavorings: Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and instant espresso powder until evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Add-ins: Gently fold in the toffee bits and chopped nuts if using, ensuring even distribution in the dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours for better flavor and texture.
- Prepare to Bake: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop and Shape Cookies: Remove dough from refrigerator. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Flatten the tops slightly with fingers.
- Sprinkle Salt: Sprinkle flaky sea salt over the tops of each cookie for a flavorful finish.
- Bake Cookies: Bake for 9-11 minutes until edges are golden and centers remain slightly soft.
- Cool Cookies: Remove baking sheets from oven and let cookies cool on the sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use a light-colored pan for browning butter to better monitor color changes and prevent burning.
- Chilling the dough enhances flavor and prevents excessive spreading while baking.
- Double-check not to overbake; cookies should be soft in the center when removed from the oven.
- Optional nuts can be omitted or substituted according to preference or allergies.
- Flaky sea salt adds a delightful contrast and should not be skipped for finishing touch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter cookies, coffee toffee cookies, toffee cookies, espresso cookies, chewy cookies, brown sugar cookies, dessert recipes, baked cookies
