Ingredients

1 cup (2 sticks) unsalted butter

1 1/4 cups packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

1 tablespoon instant espresso powder

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup toffee bits (such as Heath or Skor)

1/2 cup chopped walnuts or pecans (optional)

Flaky sea salt, for sprinkling

Instructions

Step 1: Place the butter in a light-colored saucepan over medium heat and let it melt completely. It will bubble and foam as it melts.

Step 2: Continue cooking the butter, swirling the pan occasionally, until the foaming subsides and the butter turns a nutty brown color, about 5-8 minutes. Watch carefully to avoid burning.

Step 3: Remove the pan from heat and immediately pour the browned butter into a heatproof bowl to stop the cooking process. Let it cool slightly for 10-15 minutes; it should remain liquid but not hot.

Step 4: In a large bowl, whisk the cooled browned butter with the brown sugar and granulated sugar until smooth and creamy.

Step 5: Add the eggs one at a time, mixing well after each addition.

Step 6: Stir in the vanilla extract and instant espresso powder until combined.

Step 7: In a separate bowl, whisk together the flour, baking soda, and salt.

Step 8: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.

Step 9: Fold in the toffee bits and chopped nuts (if using), ensuring even distribution throughout the dough.

Step 10: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 24 hours for better flavor development.

Step 11: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.

Step 12: Remove the dough from the refrigerator. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.

Step 13: Slightly flatten the tops of the cookies with your fingers and sprinkle each with flaky sea salt.

Step 14: Bake for 9-11 minutes, until the edges are golden brown and the centers remain slightly soft.

Step 15: Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use a light-colored pan for browning butter to better monitor color changes and avoid burning.

Substitute the toffee bits with chopped caramel candies for a gooier texture.

For extra crunch, toast the nuts lightly before folding them into the dough.

To enhance the coffee flavor, add an extra half teaspoon of espresso powder.

Chilling the dough longer intensifies flavors and improves texture.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid oversalting the cookies.

What if I don’t have instant espresso powder?

You can substitute with finely ground coffee or leave it out, though the cookies will lose some of their subtle coffee flavor.

Dessert

Brown Butter Coffee Toffee Cookies Recipe

Introduction