Brown Butter Coffee Toffee Cookies Recipe
These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with a hint of espresso and crunchy Heath toffee bits. Finished with a sprinkle of flaked sea salt, these cookies offer a delightful balance of sweet, salty, and deep coffee notes, making them perfect for an indulgent treat or special occasion snack.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours 28 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- ½ cup (113.5 g) unsalted butter
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
Dry Ingredients
- 1 tablespoon espresso powder
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ 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, swirling occasionally, until the butter turns golden with a nutty aroma, then remove from heat and let it cool slightly.
- Cream Butter and Sugars: Using a stand mixer, beat the cooled browned butter with brown sugar and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until the batter is smooth and fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the espresso powder, baking powder, baking soda, salt, and all-purpose flour. Gradually add this mixture to the wet ingredients and mix until just combined, being careful not to overmix.
- Fold in Toffee Bits: Gently fold the Heath toffee bits into the cookie dough until evenly distributed.
- Chill the Dough: Cover the dough and chill in the refrigerator for at least 2 hours, or overnight for improved flavor and texture.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop and Top: Scoop dough onto the prepared baking sheet in evenly sized portions. Sprinkle each cookie with flaked sea salt to enhance flavor.
- Bake Cookies: Bake for 11 to 13 minutes, or until the edges start to turn golden brown. Remove from oven and transfer cookies to wire racks to cool completely.
Notes
- Chilling the dough overnight significantly improves the depth of flavor and texture of the cookies.
- Be careful not to overbake to maintain a chewy center with crisp edges.
- Use flaked sea salt sparingly to avoid overpowering the sweet and nutty flavors.
- Room temperature egg helps the dough come together smoothly.
- Espresso powder can be substituted with instant coffee granules for similar flavor.
Keywords: brown butter cookies, coffee toffee cookies, espresso cookies, Heath toffee cookies, flaked sea salt cookies, homemade dessert, chewy cookies, nutty cookie recipe
