Brown Butter Coffee Toffee Cookies Recipe
These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with a subtle espresso kick and crunchy Heath toffee bits. A perfect balance of sweet, salty, and slightly bitter notes enhanced by a sprinkle of flaked sea salt on top. Ideal for coffee lovers looking for an indulgent, delicious cookie with a gourmet twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Butter Mixture
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
Sugar & Flavorings
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
Dry Ingredients
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cups (175 g) all-purpose flour
Add-ins and Topping
- 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 until it turns golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
- Cream Butter and Sugars: Transfer the browned butter to a stand mixer bowl and beat together with the brown sugar and granulated sugar until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add Egg and Vanilla: Beat in the room temperature egg and vanilla extract until the batter is smooth and well combined.
- Incorporate Dry Ingredients: Gradually add baking powder, baking soda, salt, and all-purpose flour to the wet mixture. Mix just until combined to avoid overworking the dough.
- Fold in Toffee Bits: Gently fold in the Heath toffee bits to evenly distribute them throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 2 hours or preferably overnight to allow the flavors to meld and the dough to firm up.
- Prepare to Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough portions onto the sheets, spacing them evenly to allow for spreading. Sprinkle each cookie dough ball with flaked sea salt.
- Bake Cookies: Bake the cookies for 11-13 minutes or until the edges turn golden brown. Remove from the oven and transfer the cookies to wire racks to cool completely.
Notes
- For a stronger coffee flavor, increase espresso powder by up to 1 teaspoon.
- Chilling the dough overnight enhances texture and flavor development.
- Use room temperature egg for smoother mixing and better texture.
- Ensure browned butter does not burn by stirring constantly and monitoring color.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Keywords: brown butter cookies, coffee toffee cookies, espresso cookies, toffee chocolate cookies, gourmet cookies
