Brown Butter Coffee Toffee Cookies Recipe
These Brown Butter Coffee Toffee Cookies combine the nutty richness of browned butter with a bold espresso kick and crunchy chocolate toffee bits. Soft and chewy with a perfect balance of sweet and salty flavors, these cookies are elevated with a sprinkle of flaky sea salt on top, making them a sophisticated treat perfect for coffee lovers and dessert enthusiasts alike.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours 28 minutes
- Yield: About 18 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Browned Butter Mixture
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
Cookie Dough
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cups (175 g) all-purpose flour
- 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 it, stirring constantly, until it turns golden brown and emits a nutty aroma, taking care not to burn it. Transfer the browned butter along with the browned bits to a bowl and stir in the espresso powder. Refrigerate this mixture until it firms up, about 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the chilled browned butter and both brown and granulated sugars on medium-high speed for 3-4 minutes until the mixture is light and fluffy, ensuring proper aeration.
- Add Egg and Vanilla: Incorporate the room temperature egg and vanilla extract into the butter-sugar mixture, beating until the batter is smooth and fully combined.
- Incorporate Dry Ingredients: Add baking powder, baking soda, salt, and all-purpose flour to the wet mixture. Mix on low speed just until the ingredients are combined, being careful not to overmix to keep the cookies tender.
- Fold in Toffee Bits: Gently fold the Heath toffee bits with chocolate into the dough until evenly distributed throughout.
- Chill the Dough: Scoop the dough into large balls and refrigerate them for a few hours or up to 24 hours to allow flavors to meld and dough to firm.
- Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the dough balls onto a parchment-lined baking sheet, sprinkle the tops with flaked sea salt, and bake for 11-13 minutes, or until the edges turn golden brown.
- Cool & Serve: Allow the cookies to cool slightly on the baking sheet to set before transferring them to a wire rack to cool completely. Serve and enjoy the delightful combination of flavors and textures.
Notes
- Refrigerating the dough enhances flavor but can be skipped if you’re short on time.
- Be careful not to burn the butter when browning; constant stirring is key.
- For an extra coffee punch, you can add an additional teaspoon of espresso powder to the dry ingredients.
- Store cookies in an airtight container at room temperature for up to one week.
- Flaked sea salt on top adds a beautiful contrast and enhances the cookie’s flavor.
Keywords: brown butter cookies, coffee toffee cookies, espresso cookies, homemade cookies, brown sugar cookies, toffee bits cookies, flaked sea salt cookies
