Brown Butter Coffee Toffee Cookies Recipe
Introduction
These Brown Butter Coffee Toffee Cookies combine rich nutty butter with a bold espresso kick and crunchy toffee bits for a delightful treat. Perfectly crisp at the edges and chewy in the center, they offer a sophisticated twist on classic cookies.
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
- Step 1: Brown the unsalted butter in a medium saucepan over medium heat until it turns golden and smells nutty; then remove from heat and let it cool slightly.
- Step 2: In a stand mixer, beat the cooled brown butter together with the brown sugar and granulated sugar until the mixture is light and fluffy.
- Step 3: Add the egg and vanilla extract to the bowl and beat until the batter is smooth and combined.
- Step 4: Gradually add the baking powder, baking soda, salt, and all-purpose flour to the mixture, mixing only until just incorporated.
- Step 5: Gently fold in the Heath toffee bits to distribute evenly without overmixing.
- Step 6: Cover and chill the dough in the refrigerator for at least 2 hours; chilling overnight will deepen the flavors.
- Step 7: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and scoop the chilled dough into evenly sized balls. Sprinkle each with a pinch of flaked sea salt.
- Step 8: Bake the cookies for 11 to 13 minutes or until the edges turn golden brown. Allow them to cool on wire racks before serving.
Tips & Variations
- For a stronger coffee flavor, increase the espresso powder to 1½ tablespoons or use brewed espresso as part of the liquid.
- Substitute Heath toffee bits with chopped chocolate-covered toffee or crunchy caramel candies for a similar texture.
- Make sure not to overbake; take the cookies out when the edges are set but centers still look slightly soft for a chewy texture.
- If you don’t have flaked sea salt, use a light sprinkle of kosher salt or omit it for a sweeter cookie.
Storage
Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed bag for up to 3 months. To enjoy after freezing, thaw at room temperature and warm slightly in the oven if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I skip chilling the dough?
Chilling the dough helps develop deeper flavors and prevents spreading during baking. While you can bake immediately, the texture and taste will improve significantly after chilling.
Can I use regular instant coffee instead of espresso powder?
Espresso powder has a more concentrated flavor which works best here, but in a pinch, you can substitute with an equal amount of instant coffee. The flavor may be slightly less intense.
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Brown Butter Coffee Toffee Cookies Recipe
- Total Time: 2 hours 33 minutes
- Yield: About 24 cookies 1x
Description
These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with a subtle espresso kick and crunchy Heath toffee bits, finished with a sprinkle of flaked sea salt for the perfect balance of sweet and savory. Soft and chewy with a crisp edge, they make an irresistible treat for coffee lovers and cookie enthusiasts alike.
Ingredients
Butter and Sugars
- ½ cup (113.5 g) unsalted butter
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 tablespoon espresso powder
Wet Ingredients
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
Dry Ingredients
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (175 g) all-purpose flour
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, melt the unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter turns a golden brown color and emits a nutty aroma. Remove from heat and allow it to cool slightly.
- Cream Butter and Sugars: In a stand mixer, beat the cooled browned butter together with the brown and granulated sugars until the mixture becomes light, fluffy, and well combined.
- Add Wet Ingredients: Mix in the espresso powder, then add the room temperature egg and vanilla extract, beating until the batter is smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, whisk together the baking powder, baking soda, salt, and all-purpose flour. Gradually add this to the wet ingredients while mixing on low speed, just until combined to avoid overmixing.
- Fold in Toffee Bits: Gently fold the Heath toffee bits with chocolate into the cookie dough, distributing them evenly throughout.
- Chill the Dough: Cover the dough and refrigerate it for at least 2 hours to let the flavors meld and the dough firm up. For best results, chill overnight.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Scoop and Top: Using a cookie scoop or spoon, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle each cookie mound with flaked sea salt to enhance the flavor.
- Bake: Bake the cookies in the preheated oven for 11 to 13 minutes or until the edges are golden brown but the centers remain soft.
- Cool: Remove the baking sheet from the oven and transfer the cookies to wire cooling racks. Allow them to cool completely before serving or storing.
Notes
- Using browned butter adds a rich, nutty depth of flavor distinct from regular melted butter.
- Chilling the dough is essential to develop flavor and improve texture; overnight chilling is recommended.
- If you don’t have Heath toffee bits, you can substitute with any chocolate toffee bits or chopped toffee candy.
- Be sure not to overbake the cookies; they should look slightly underdone when taken out of the oven to keep a chewy texture.
- For a stronger coffee flavor, increase espresso powder by an additional ½ tablespoon.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter cookies, coffee cookies, toffee cookies, espresso cookies, Heath toffee, chewy cookies, chocolate toffee bits
