Brown Butter Coffee Toffee Cookies Recipe
Indulge in the rich, nutty flavor of Brown Butter Coffee Toffee Cookies, featuring browned butter, espresso powder, and crunchy Heath toffee bits. These cookies offer a perfect balance of sweet, salty, and a subtle coffee kick, ideal for an afternoon treat or sharing with friends.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours 28 minutes
- Yield: About 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
Butter and Sugars
- ½ cup (113.5 g) unsalted butter
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
Flavorings and Leavening
- 1 tablespoon espresso powder
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Dry Ingredients
- 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, melt the unsalted butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and releases a nutty aroma. Remove from heat and let it cool slightly to avoid cooking the eggs when mixed.
- Cream Butter and Sugars: Using a stand mixer, beat the cooled browned butter together with brown sugar and granulated sugar until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Mix in the room temperature egg and vanilla extract until the batter is smooth and homogenous.
- Combine Dry Ingredients: Gradually add the baking powder, baking soda, salt, and all-purpose flour to the wet mixture, gently mixing until just combined. Avoid over-mixing to keep the cookies tender.
- Fold in Toffee Bits: Gently fold in the Heath toffee bits with chocolate, evenly distributing them throughout the dough.
- Chill the Dough: Cover the dough and chill it in the refrigerator for at least 2 hours, or preferably overnight. This step enhances the flavors and improves the dough’s texture for baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Shape and Add Topping: Scoop the chilled dough into cookie-sized portions onto the prepared baking sheet, spacing them to allow for spreading. Sprinkle each cookie with flaked sea salt to add a delightful salty contrast.
- Bake: Bake the cookies in the preheated oven for 11-13 minutes, or until the edges are golden brown but the centers remain soft.
- Cool: Remove from the oven and transfer the cookies to wire racks to cool completely. This prevents sogginess and helps them set properly.
Notes
- Using browned butter adds a rich, nutty flavor different from regular melted butter.
- Chilling the dough is important for flavor development and to prevent cookie spread.
- Feel free to substitute the Heath toffee bits with your favorite toffee or chocolate pieces.
- Make sure the egg is at room temperature to ensure even mixing and smooth batter.
- Scooping uniform portions will help the cookies bake evenly.
Keywords: brown butter cookies, coffee toffee cookies, Heath toffee, espresso cookie, chocolate toffee cookies, homemade cookies
