Description
These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with a bold espresso kick and crunchy Heath toffee bits, topped with flaky sea salt for the perfect balance of sweet and salty. A delightful, aromatic treat ideal for coffee lovers seeking a unique cookie twist.
Ingredients
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
- ¼ cups (175 g) all-purpose flour
Add-ins
- 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 until it turns golden brown with a nutty aroma, stirring constantly to prevent burning. Once browned, transfer the butter with the browned bits to a bowl and stir in the espresso powder. Refrigerate the mixture until the butter firms up, about 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the solidified browned butter together with both the brown sugar and granulated sugar on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Mix in the room temperature egg and vanilla extract, beating until the batter is smooth and fully incorporated.
- Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and all-purpose flour to the mixture. Mix on low speed just until combined, being careful not to overmix to maintain cookie tenderness.
- Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough until they are evenly distributed throughout.
- Chill the Dough: Scoop the dough into large balls and refrigerate for a few hours or up to 24 hours to allow the flavors to meld and the dough to firm up for better shaping and baking.
- Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the 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 and the cookies are set.
- Cool & Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely, ensuring a perfect texture before enjoying.
Notes
- Make sure to stir the butter constantly while browning to avoid burning.
- Chilling the dough enhances the flavor and prevents spreading.
- Use room temperature egg and vanilla for better mixing.
- Heath toffee bits add a delightful crunch but can be substituted with any chocolate toffee pieces.
- Flaked sea salt enhances the cookie’s sweet and salty balance but can be omitted if preferred.
