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Brown Butter Coffee Toffee Cookies

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Delicious cookies featuring rich brown butter, espresso, and crunchy toffee bits.

Ingredients

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  • 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 the milk solids brown to a nutty amber. Immediately pour into a heat-proof bowl and cool for 30-45 minutes until softened.
  2. Prepare the 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. Dissolve the espresso: Dissolve 1 tablespoon espresso powder in 1 teaspoon hot water, allowing it to bloom and deepen the coffee flavor.
  4. Mix the butter and sugars: In a mixer, beat the 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. Combine egg and flavorings: Beat in 1 large egg, then add ½ tablespoon vanilla extract and the dissolved espresso mixture until everything is combined well.
  6. Blend wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can affect the cookie’s texture.
  7. Fold in toffee bits: Gently fold in ½ cup (80 g) Heath toffee bits with chocolate, ensuring an even distribution within the dough.
  8. Chill the dough: Cover and refrigerate the dough for at least 2 hours, or preferably overnight (up to 72 hours) to develop the flavors and improve the cookie’s texture.
  9. Preheat & prep baking sheets: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking.
  10. Shape the cookies: Scoop 1.5-inch dough balls onto the prepared sheets, spacing them about 2 inches apart to allow for spreading. Bake one sheet at a time for 10-12 minutes, until the edges are golden and the centers are slightly soft—rotate the sheet halfway through baking for an even bake.
  11. Sprinkle with sea salt: Immediately sprinkle the fresh cookies with flaked sea salt straight from the oven. Allow them to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

For uniform cookies, use a cookie scoop or weigh out the dough portions. Store in an airtight container for up to 5 days or freeze for up to 3 months.

Nutrition

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

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