Description
Indulge in irresistible Brown Butter Coffee Toffee Cookies with rich nutty browned butter, a deep espresso kick, bite-sized toffee bits, and a sprinkle of sea salt — chewy, decadent and easy to make.
Ingredients
- 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
- 1¼ 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 past the boiling and foaming stages until it turns golden brown with a nutty aroma. Stir constantly to prevent burning. Once browned, transfer the butter and brown bits into a glass bowl. Add the espresso powder to the hot butter, stirring until dissolved. Refrigerate until the butter solidifies to a soft consistency, about 1‑2 hours.
- Prepare the Dough: In a stand mixer with a paddle attachment, combine the solidified browned butter and both sugars. Beat on medium‑high speed for 3‑4 minutes until light and fluffy.
- Add Egg and Vanilla: Add the egg and beat on low speed until smooth, about 30 seconds. Then, beat in the vanilla extract.
- Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and flour. Mix on low speed until just combined. Be careful not to overmix. Some flour remnants around the bowl are fine.
- Fold in Toffee Bits: Gently fold in the toffee bits until evenly distributed in the dough.
- Chill the Dough: Scoop the dough into large balls using a ¼ cup cookie scoop. Place the dough balls on a baking sheet and refrigerate for at least a few hours (preferably 24 hours) to allow the flavors to meld and prevent excessive spreading during baking.
- Preheat Oven & Bake: Preheat the oven to 350 °F (175 °C). Line a baking sheet with parchment paper. Place up to 8 chilled cookie dough balls on the prepared baking sheet, spacing them adequately. Sprinkle each with a pinch of flaked sea salt. Bake for 11‑13 minutes, or until the edges are golden brown.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Enjoy with a cup of coffee or as a delightful snack.
Notes
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing Dough: You can freeze the dough balls before baking. Simply scoop the dough, place it on a baking sheet to freeze, then transfer the dough balls to a freezer bag for up to 3 months. Bake directly from the freezer, adding an extra 1‑2 minutes to the baking time.
- Reheating: To reheat the cookies, place them on a baking sheet in a preheated 350 °F (175 °C) oven for 3‑5 minutes, until warm and soft.
