Description
Indulge in the rich, nutty flavor of Brown Butter Coffee Toffee Cookies, where browned butter and espresso powder blend perfectly with crunchy toffee bits, creating a decadent treat topped with flaky sea salt. These cookies offer a delightful balance of sweetness and a subtle coffee kick, ideal for any dessert lover.
Ingredients
Scale
Browned Butter Mixture
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
Cookie Dough
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (175 g) all-purpose flour
- ½ cup (80 g) Heath toffee bits with chocolate
- Flaked sea salt for topping
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook until it turns a golden brown color and emits a nutty aroma, stirring constantly to prevent burning. Once browned, transfer the butter and any browned bits to a bowl, stir in the espresso powder thoroughly, then refrigerate until the butter firms up, about 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the solidified browned butter with both brown and granulated sugars on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract, beating until the mixture is smooth and fully combined.
- Incorporate Dry Ingredients: Add baking powder, baking soda, salt, and all-purpose flour to the wet mixture. Mix on low speed until just combined, ensuring not to overmix to maintain a tender texture.
- Fold in Toffee Bits: Gently fold in the Heath toffee bits with chocolate, distributing them evenly throughout the dough.
- Chill the Dough: Scoop the dough into large balls and refrigerate for a few hours or up to 24 hours to allow flavors to meld and dough to firm.
- Preheat Oven & Bake: Preheat the oven to 350°F (175°C). Place the dough balls onto a parchment-lined baking sheet, sprinkle the tops lightly with flaky sea salt, and bake for 11-13 minutes, until the edges are golden brown.
- Cool & Serve: Allow the cookies to cool slightly on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring perfect texture and flavor.
Notes
- Ensure butter is browned carefully by stirring constantly to avoid burning and bitterness.
- Refrigerating the brown butter helps solidify the fats, making it easier to cream with sugar.
- Chilling the dough improves flavor development and prevents excessive spreading during baking.
- Use high-quality espresso powder for the best coffee flavor.
- Heath toffee bits can be substituted with any chocolate toffee pieces, but chocolate-coated bits provide the signature taste.
- Sprinkling flaky sea salt adds a wonderful contrast to the sweet toffee flavor.
