Description

These Brown Butter Espresso Toffee Cookies are a delightful blend of rich, nutty browned butter and bold espresso flavor, studded with sweet toffee bits for a perfect balance of crunch and chewiness. With a subtle sprinkle of flaky sea salt, these cookies offer an irresistible combination of sweet, savory, and slightly bitter notes, ideal for coffee lovers and dessert enthusiasts alike.

Ingredients

Scale

Dry Ingredients

2 ½ cups all-purpose flour (312g)
1 teaspoon baking soda
2 teaspoons cornstarch
4 teaspoons instant espresso powder
½ teaspoon kosher salt

Wet Ingredients

¾ cup unsalted butter (170g), browned and returned to room temperature (solidified)
1 cup dark brown sugar (200g)
½ cup granulated sugar (100g)
2 large eggs, room temperature
2 teaspoons pure vanilla extract

Add-ins

½ cup toffee bits (85g)
Flaky sea salt (optional, for sprinkling on finished cookies)

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Instructions

Browning the Butter: Place unsalted butter in a saucepan over low heat. Stir or swirl frequently. The butter will foam and bubble; move the foam aside occasionally to monitor the color. When the butter turns amber/brown and emits a nutty aroma, about 7-10 minutes, remove from heat. Transfer to a heatproof bowl and let cool to room temperature until solidified, about 1 hour.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cornstarch, instant espresso powder, and kosher salt. Set aside.
Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the cooled browned butter with dark brown sugar and granulated sugar on medium-high speed until light and fluffy.
Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until incorporated to avoid overmixing.
Fold in Toffee Bits: Gently fold the toffee bits into the dough with a spatula until evenly distributed throughout.
Chill Dough: Cover the dough and refrigerate for at least 30 minutes to 1 hour to enhance flavor and improve texture.
Prepare for Baking: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into 2-tablespoon-sized balls and place them 2 inches apart on the prepared sheets.
Bake: Bake for 10-12 minutes, or until the edges are golden and centers appear slightly underbaked.
Cool: Let cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Optionally, sprinkle with flaky sea salt before serving.

Notes

Be careful not to burn the butter when browning; watch for the amber color and nutty aroma as cues.
Refrigerating the dough helps prevent spreading and intensifies the espresso flavor.
Toffee bits can be swapped with chocolate chips or chopped nuts for variation.
For best texture, do not overbake; slightly underbaked centers yield chewy cookies.
Flaky sea salt is optional but adds a wonderful contrast to the sweetness.