Name: Brown Butter Coffee Toffee Cookies Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 1 h 30 min
Cuisine: American
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; 1 ¼ cups (175 g) all-purpose flour; ½ cup (80 g) Heath toffee bits with chocolate; Flaked sea salt for topping

Introduction

Indulge in these mouthwatering Brown Butter Coffee Toffee Cookies that combine rich, nutty browned butter with a hint of espresso and crunchy toffee bits. Perfectly soft with a slight crisp on the edges, these cookies offer a delightful balance of flavors that coffee lovers and sweet tooths alike will adore.

The image shows a round chocolate cookie with a cracked surface and a soft texture. The cookie has layers of dark and light brown shades, with small chocolate chips embedded on top and some walnut pieces scattered around it. The cookie is placed on a white marbled surface with a few coffee beans nearby, adding contrast to the warm colors of the cookie. In the background, more cookies are slightly out of focus, showing a cozy and inviting setting. Photo taken with an iphone --ar 4:5 --v 7

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 Butter by melting it in a medium saucepan over medium heat. Stir constantly until the butter turns golden brown and emits a nutty aroma. Transfer the browned butter and browned bits to a bowl, stir in the espresso powder, and refrigerate until firm, about 1-2 hours.

Step 2: Using a stand mixer, beat the solidified browned butter with both sugars on medium-high speed for 3-4 minutes until the mixture is light and fluffy.

Step 3: Add the egg and vanilla extract, mixing until smooth and fully incorporated.

Step 4: Combine the baking powder, baking soda, salt, and flour. Add these dry ingredients to the mixture and mix on low speed until just combined, careful not to overmix.

Step 5: Gently fold in the toffee bits until evenly distributed throughout the dough.

Step 6: Scoop the dough into large balls and refrigerate for a few hours or up to 24 hours to chill.

Step 7: Preheat your oven to 350°F (175°C). Place the chilled dough balls on a parchment-lined baking sheet, sprinkle with flaked sea salt, and bake for 11-13 minutes until the edges are golden brown.

Step 8: Allow the cookies to cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Tips & Variations

For a more pronounced coffee flavor, increase the espresso powder to 1½ tablespoons.

Substitute Heath toffee bits with your favorite chocolate chips or chopped nuts for variety.

Chilling the dough longer can improve the cookie’s texture and flavor development.

Use unsalted butter to better control the saltiness, especially since sea salt is sprinkled on top.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee works as a substitute, but espresso powder provides a richer, more concentrated coffee flavor. If using instant coffee, consider reducing the quantity slightly to avoid bitterness.

Do I have to brown the butter for this recipe?

Browning the butter adds a deep, nutty flavor and complexity that elevates the cookies. While you could use melted butter instead, the unique taste of browned butter is worth the extra step.