Description
Indulge in these mouthwatering Brown Butter Coffee Toffee Cookies that combine rich, nutty browned butter with robust espresso powder and crunchy Heath toffee bits, creating a delightful balance of flavors and textures. Perfectly soft on the inside with crispy golden edges and a sprinkle of flaky sea salt on top, these cookies are ideal for coffee lovers and anyone craving a sophisticated sweet treat.
Ingredients
Scale
Brown Butter Mixture
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
Cookie Dough
- 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
Topping
- Flaked sea salt for topping
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook it until it turns a golden brown color and emits a nutty aroma, stirring constantly to avoid burning. Once browned, transfer the butter and browned bits into a bowl, stir in the espresso powder, and refrigerate the mixture until it firms up, about 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the chilled browned butter and both brown and granulated sugars on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract, mixing until the batter is smooth and uniform.
- Incorporate Dry Ingredients: Add baking powder, baking soda, salt, and all-purpose flour to the wet mixture. Mix on low speed just until all ingredients are combined, avoiding overmixing to ensure tender cookies.
- Fold in Toffee Bits: Gently fold the Heath toffee bits into the cookie dough until evenly distributed.
- Chill the Dough: Scoop the dough into large balls and refrigerate them for a few hours or up to 24 hours. This chilling step helps develop flavor and prevents spreading during baking.
- Preheat Oven & Bake: Preheat the oven to 350°F (175°C). Place the dough balls on a parchment-lined baking sheet, sprinkle each with flaked sea salt, and bake for 11-13 minutes until the edges turn golden brown and the centers are just set.
- Cool & Serve: Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Enjoy your delicious Brown Butter Coffee Toffee Cookies with a cup of coffee or tea.
Notes
- Make sure the egg is at room temperature for better mixing and texture.
- Do not skip chilling the browned butter; it is crucial for flavor development and proper dough consistency.
- Adding flaked sea salt on top enhances the flavor by balancing sweetness.
- You can store the dough in the refrigerator for up to 24 hours before baking.
- For crunchier cookies, extend the baking time by a minute or two, but watch carefully to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Brown Butter Cookies, Coffee Cookies, Toffee Cookies, Espresso Cookies, Heath Toffee Cookies, Soft Cookies with Crunch, Flavored Cookies, Dessert Cookies
