Description
Indulge in these mouthwatering Brown Butter Coffee Toffee Cookies that combine the rich nuttiness of browned butter with the bold flavor of espresso and the sweet crunch of toffee bits. These cookies are the perfect balance of chewy and crispy, with a delightful hint of sea salt topping to enhance every bite. Ideal for coffee lovers and dessert enthusiasts alike.
Ingredients
Scale
Brown Butter Mixture
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
Wet Ingredients
- 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
- ¼ cups (175 g) all-purpose flour
Add-ins
- ½ cup (80 g) Heath toffee bits with chocolate
Topping
- Flaked sea salt for topping
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook it until it turns a golden brown color and emits a nutty aroma. Stir constantly to ensure it doesn’t burn. Once browned, transfer the butter along with any browned bits into a bowl, then stir in the espresso powder. Place the bowl in the refrigerator and chill until the butter firms up, about 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the solidified browned butter together with both the brown and granulated sugars on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract, beating until the mixture is smooth and well combined.
- Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and all-purpose flour. Mix on a low speed just until combined, taking care not to overmix the dough.
- Fold in Toffee Bits: Gently fold in the Heath toffee bits, ensuring they are evenly distributed throughout the dough.
- Chill the Dough: Scoop the dough into large balls and refrigerate them for a minimum of a few hours, or up to 24 hours, to firm up and develop flavor.
- Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the chilled dough balls on a parchment-lined baking sheet, spacing them adequately. Sprinkle the tops lightly with flaked sea salt, then bake for 11-13 minutes until the edges turn golden brown.
- Cool & Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Enjoy your delicious Brown Butter Coffee Toffee Cookies!
Notes
- Make sure to stir the butter constantly when browning to avoid burning and ensure an even nutty flavor.
- Chilling the browned butter and the dough both help improve the texture and flavor of the cookies.
- Use room temperature egg for better mixing and consistency.
- Heath toffee bits add a delightful crunch, but you can substitute with any chocolate toffee bits if unavailable.
- The flaked sea salt on top enhances the sweetness and adds a sophisticated touch to the cookies.
- Store baked cookies in an airtight container at room temperature for up to 5 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter cookies, coffee toffee cookies, espresso cookies, toffee bit cookies, flaked sea salt cookies, dessert cookies
