Description
These Brown Butter Coffee Toffee Cookies combine the rich nuttiness of browned butter with the robust flavor of espresso and the sweet crunch of toffee bits, creating an irresistibly flavorful and textured treat. Perfect for coffee lovers and cookie enthusiasts alike, these cookies offer a delightful balance of deep coffee notes and caramel sweetness with a sprinkle of sea salt to enhance every bite.
Ingredients
Scale
Wet Ingredients
- ½ cup (113.5 g) unsalted butter
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
Dry Ingredients
- 1 tablespoon espresso powder
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (175 g) all-purpose flour
Add-ins and Toppings
- ½ cup (80 g) Heath toffee bits with chocolate
- Flaked sea salt for topping
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook, stirring constantly, until it turns golden brown and emits a nutty aroma. Transfer the browned butter along with the browned bits to a bowl and stir in the espresso powder. Refrigerate this mixture until the butter firms up, about 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the solidified browned butter and both 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 batter is smooth and well combined.
- Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and all-purpose flour. Mix on low speed until just combined, being careful not to overmix to maintain a tender cookie texture.
- Fold in Toffee Bits: Gently fold the Heath toffee bits with chocolate into the dough until they are evenly distributed throughout.
- Chill the Dough: Scoop the cookie dough into large balls and refrigerate them for a few hours or up to 24 hours to allow the flavors to meld and the dough to firm.
- Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the chilled dough balls on a parchment-lined baking sheet, sprinkle each with flaked sea salt, and bake for 11-13 minutes until the edges are golden brown.
- Cool & Serve: Let the cookies cool slightly on the baking sheet to set, then transfer them to a wire rack to cool completely. Enjoy the perfect balance of coffee, toffee, and buttery goodness.
Notes
- Make sure to stir the butter constantly while browning to prevent burning and ensure even caramelization.
- Refrigerating the browned butter mixture allows it to solidify, achieving the right texture for creaming with sugars.
- Do not overmix once flour is added; overworking the dough can lead to tough cookies.
- Chilling the dough enhances flavor development and prevents excessive spreading during baking.
- Use flaked sea salt sparingly on top to complement the sweetness and enhance flavor complexity.
- Heath toffee bits add a delightful crunch and chocolate flavor but can be substituted with other toffee or chocolate chips if desired.
