Brown Butter Coffee Toffee Cookies Recipe
Delight in these rich and chewy Brown Butter Coffee Toffee Cookies, featuring the deep nutty flavor of browned butter combined with bold espresso, sweet toffee bits, and a hint of sea salt for the perfect balance of sweet and savory.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 3 hours 30 minutes
- Yield: Approximately 18 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Butter Mixture
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
Dry Ingredients
- ⅓ cup (115 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
Wet Ingredients
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
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 unsalted butter and cook while stirring constantly until it turns golden brown and emits a nutty aroma, approximately 5-7 minutes. Take care to prevent burning by continuously stirring. Remove from heat and immediately transfer the browned butter with the browned bits into a mixing bowl. Stir in the espresso powder thoroughly. Refrigerate this mixture for 1-2 hours until the butter firms up.
- Prepare the Dough: Using a stand mixer fitted with the paddle attachment, beat the solidified browned butter together with the brown sugar and granulated sugar on medium-high speed for 3-4 minutes. This process aerates the mixture, resulting in a light and fluffy texture.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed butter and sugar mixture. Beat on medium speed until the mixture becomes smooth and well combined.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the baking powder, baking soda, salt, and all-purpose flour. Gradually add these dry ingredients to the wet mixture while mixing on low speed, just until combined to avoid overworking the dough.
- Fold in Toffee Bits: Gently fold in the Heath toffee bits using a spatula until they are evenly dispersed throughout the dough.
- Chill the Dough: Using an ice cream scoop or large spoon, portion the dough into large balls. Place them on a baking sheet or plate and refrigerate for several hours or up to 24 hours to allow the dough to firm and flavors to meld.
- Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Arrange the chilled dough balls on a parchment-lined baking sheet with adequate spacing. Lightly sprinkle each cookie ball with flaky sea salt to enhance the flavor. Bake for 11-13 minutes or until the edges turn golden brown and the centers are set.
- Cool & Serve: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes to firm up further. Transfer the cookies to a wire rack to cool completely before serving to preserve their chewy texture.
Notes
- For best flavor, use freshly browned butter as it imparts a rich, nutty aroma.
- Refrigerating the dough helps prevent spreading and enhances texture.
- Espresso powder intensifies the coffee flavor without adding liquid; do not substitute with brewed coffee.
- The flaked sea salt topping balances the sweetness, so do not skip it.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: brown butter cookies, coffee toffee cookies, espresso cookies, toffee bits, browned butter dessert
