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Brown Butter Coffee Toffee Cookies

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Delicious cookies made with brown butter, espresso, and toffee bits, creating a rich and nutty flavor experience.

Ingredients

Scale
  • ½ cup (113.5 g) unsalted butter
  • 1 tablespoon espresso powder
  • 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 cup (175 g) all-purpose flour
  • ½ cup (80 g) Heath toffee bits with chocolate
  • Flaked sea salt for topping

Instructions

  1. Brown the Butter: Melt ½ cup (113.5 g) unsalted butter in a light-colored saucepan over medium heat. Stir until milk solids brown to a nutty amber. Immediately pour into a heat-proof bowl and cool for 30-45 minutes until softened.
  2. Whisk Dry Ingredients: In a medium bowl, whisk together ¼ cup (175 g) all-purpose flour, ¼ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  3. Prepare Espresso Mixture: Dissolve 1 tablespoon espresso powder in 1 teaspoon hot water.
  4. Cream Butter and Sugars: In a mixer, beat cooled brown butter with ¾ cup (165 g) brown sugar and ¼ cup (50 g) granulated sugar for 2-3 minutes until light and fluffy.
  5. Add Egg and Flavors: Beat in 1 large egg, then ½ tablespoon vanilla extract and the dissolved espresso mixture until combined.
  6. Combine Wet and Dry Ingredients: Gradually add dry ingredients to wet, mixing on low speed until just combined. Do not overmix.
  7. Fold in Toffee Bits: Gently fold in ½ cup (80 g) Heath toffee bits with chocolate.
  8. Chill the Dough: Cover and refrigerate dough for at least 2 hours, or preferably overnight (up to 72 hours).
  9. Preheat Oven: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
  10. Shape Cookies: Scoop 1.5-inch dough balls onto prepared sheets, 2 inches apart. Bake one sheet at a time for 10-12 minutes, until edges are golden and centers are slightly soft. Rotate halfway through.
  11. Sprinkle with Sea Salt: Immediately sprinkle with flaked sea salt. Cool on baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

Using high-quality butter enhances flavor. Ensure proper chilling for better texture. Don’t skip the flaked sea salt on top.

Nutrition

Find it online: https://tashirecipez.com/coffee-toffee-cookies-brown-butter/

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