Description
Delight in the rich, nutty flavor of Brown Butter Coffee Toffee Cookies, featuring a perfect blend of browned butter, espresso powder, and crunchy toffee bits. These chewy, gourmet cookies combine deep coffee undertones with sweet toffee and optional chocolate chips for an irresistible treat that’s perfect for dessert or gifting.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
Sugars
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons instant espresso powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup toffee bits
- ½ cup semisweet or dark chocolate chips (optional)
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter. Stir continuously as the butter begins to foam and then turns a deep golden brown with a nutty aroma, about 5 to 7 minutes. Remove from heat and allow it to cool for 10 minutes to avoid scrambling the eggs in the next step.
- Combine Sugars and Butter: In a large mixing bowl, blend the cooled browned butter with the brown sugar and granulated sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until the mixture is creamy and homogenous.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, instant espresso powder, baking soda, and salt to ensure even distribution.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overworking the dough.
- Fold in Add-ins: Carefully fold in the toffee bits and chocolate chips if using, distributing them evenly throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes or up to overnight; this step enhances flavor and prevents spreading during baking.
- Prepare to Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough onto the sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 10 to 12 minutes until the edges turn golden brown and the centers are set but still soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Browning the butter imparts a deep, nutty flavor that is essential for this recipe—don’t skip this step!
- Chilling the dough controls spreading during baking and results in a chewier texture and more intense flavor.
- These cookies freeze well and can be stored for several weeks, making them excellent for gifting or make-ahead treats.
- Prep Time: 20 minutes (plus 30 minutes chilling)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 17g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
