Description
Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of brown butter with a robust espresso kick and crunchy Heath toffee bits. These chewy cookies have a perfect balance of sweetness, a hint of saltiness from flaked sea salt topping, and a delightful texture. Perfect for coffee lovers seeking a unique twist in their cookie game.
Ingredients
Scale
Wet Ingredients
- ½ cup (113.5 g) unsalted butter
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
Dry Ingredients
- 1 tablespoon espresso powder
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cups (175 g) all-purpose flour
Add-ins & Toppings
- 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, stirring constantly, until it turns golden brown and gives off a nutty aroma. Take care to avoid burning. Transfer to a bowl, stir in the espresso powder, then refrigerate until firm, about 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the chilled browned butter and both brown and granulated sugars on medium-high speed for 3-4 minutes until light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until the mixture is smooth and well combined.
- Incorporate Dry Ingredients: Add baking powder, baking soda, salt, and all-purpose flour. Mix on low speed just until the ingredients come together, being careful not to overmix to maintain tender cookies.
- Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough until they are evenly distributed throughout.
- Chill the Dough: Scoop the dough into large balls and refrigerate for a few hours or up to 24 hours, which helps to develop flavor and improve texture.
- Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place dough balls on a parchment-lined baking sheet, sprinkle the tops lightly with flaked sea salt, and bake for 11-13 minutes until the edges turn golden brown.
- Cool & Serve: Remove cookies from the oven and let them cool slightly on the baking sheet. Then transfer to a wire rack to cool completely before serving to enjoy the perfect chewy texture.
Notes
- Be sure to continuously stir the butter when browning to avoid burning it.
- Chilling the dough enhances flavor and prevents cookies from spreading too much while baking.
- Use flaked sea salt sparingly on top for best flavor contrast.
- Room temperature egg helps the dough come together more smoothly.
- If Heath toffee bits are unavailable, substitute with any chocolate toffee bits for similar texture and taste.
