Description
These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with the vibrant notes of espresso and crunchy toffee bits, creating irresistible cookies perfect for coffee lovers and sweet tooths alike. Enhanced with a touch of flaky sea salt and optional nuts, these cookies offer a perfect balance of sweetness and texture.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 1/4 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon instant espresso powder
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Add-ins
- 1 cup toffee bits (such as Heath or Skor)
- 1/2 cup chopped walnuts or pecans (optional)
- Flaky sea salt, for sprinkling
Instructions
- Browning the Butter: Place the butter in a light-colored saucepan over medium heat. Let it melt completely, bubbling and foaming as it melts. Continue cooking, swirling occasionally, until the foam subsides and the butter turns a nutty brown color with brown bits forming on the bottom, which takes about 5-8 minutes. Watch carefully to avoid burning.
- Cooling the Butter: Remove the pan from heat and immediately pour the browned butter into a heatproof bowl to stop the cooking process. Let it cool for 10-15 minutes until still liquid but not hot.
- Mixing Sugars and Butter: In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until smooth and creamy.
- Adding Eggs and Flavorings: Add the eggs one at a time, mixing well after each. Stir in the vanilla extract and instant espresso powder until fully incorporated.
- Combining Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Forming the Dough: Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined to avoid tough cookies. Fold in toffee bits and chopped nuts if using, ensuring even distribution.
- Chilling: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 24 hours for enhanced flavor and texture.
- Preparing to Bake: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper. Remove the dough from the refrigerator.
- Shaping Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared sheets, spacing about 2 inches apart. Slightly flatten the tops with your fingers and sprinkle with flaky sea salt.
- Baking: Bake for 9-11 minutes until edges are golden brown and centers remain slightly soft.
- Cooling: Remove baking sheets from the oven and allow cookies to cool for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use a light-colored pan to monitor the browning of butter accurately.
- Do not overbake; cookies should be soft in the center for the best texture.
- Chilling the dough enhances flavors and prevents spreading.
- Nuts are optional; substitute or omit based on preference or allergies.
- Flaky sea salt on top adds a delightful contrast to the sweet toffee bits.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
