Description
These Espresso Brown Butter Toffee Cookies combine the rich, nutty flavor of browned butter with the deep notes of espresso and sweet crunchy toffee bits. With a crisp edge and a soft center, these cookies offer a delightful balance of buttery, coffee, and caramel flavors, perfect for an indulgent treat or to pair with your afternoon coffee.
Ingredients
Scale
Brown Butter Mixture
- 1 cup unsalted butter
Wet Ingredients
- 1 ½ cups brown sugar
- 2 teaspoons espresso powder
- 2 teaspoons vanilla extract
- 1 egg
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- 1 cup toffee bits
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Bake Brown Butter: Melt the unsalted butter in a saucepan over medium heat, stirring occasionally. Continue cooking until the butter turns golden brown and emits a nutty aroma, approximately 5 to 7 minutes. Remove from heat and let it cool slightly.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the brown sugar, espresso powder, and vanilla extract. Add the egg and mix until fully combined.
- Add Brown Butter: Gradually pour the cooled brown butter into the wet mixture and stir until well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Mix Dry and Wet Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to maintain a tender cookie texture.
- Add Toffee Bits: Fold in the toffee bits evenly throughout the cookie dough.
- Portion Dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheet. Space them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the cookie edges turn golden brown but the centers remain soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Be careful when browning butter as it can quickly go from golden to burnt if not watched closely.
- Espresso powder enhances the chocolatey, rich taste without making the cookies taste overly like coffee.
- Use high-quality toffee bits for the best texture and flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the cookie dough balls before baking for up to 1 month; bake from frozen adding an extra 1-2 minutes to baking time.
