Introduction

Indulge in Brown Butter Coffee Toffee Cookies, a perfect blend of nutty browned butter and rich espresso flavors. These chewy, sweet treats are studded with toffee bits and finished with a sprinkle of sea salt, ideal for coffee lovers and anyone craving a delicious homemade cookie.

The image shows three soft, thick chocolate chip cookies stacked closely together on a white marbled surface. Each cookie has a golden-brown base with cracks and textures that reveal a chewy interior. Melted dark chocolate pieces are widely scattered on top, some slightly melted into the cookie dough. A few small grains of sea salt sit on the top layer, adding a contrast of white specks against the rich cookie color. The cookies look warm and fresh, with slight crisp edges and a soft center visible in the texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (113.5 g) unsalted butter
1 tablespoon espresso powder
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
¼ cup (175 g) all-purpose flour
½ cup (80 g) Heath toffee bits with chocolate
Flaked sea salt for topping

Instructions

Step 1: In a medium saucepan over medium heat, melt the unsalted butter. Stir constantly until it turns golden brown and smells nutty. Transfer the browned butter and any browned bits to a bowl. Stir in the espresso powder. Refrigerate until the butter firms up, about 1-2 hours.
Step 2: Using a stand mixer, beat the solidified browned butter with both brown and granulated sugars on medium-high speed for 3-4 minutes until light and fluffy.
Step 3: Add the egg and vanilla extract. Mix until smooth and fully incorporated.
Step 4: Add baking powder, baking soda, salt, and flour. Mix on low speed just until combined; avoid overmixing to keep the cookies tender.
Step 5: Gently fold in the toffee bits until evenly distributed throughout the dough.
Step 6: Scoop dough into large balls using a cookie scoop or spoon. Refrigerate for at least 2 hours or up to 24 hours to develop flavor and improve texture.
Step 7: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Place chilled dough balls on the sheet and sprinkle lightly with flaked sea salt.
Step 8: Bake for 11-13 minutes until edges are golden brown but centers remain slightly soft.
Step 9: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!

Tips & Variations

Watch the butter closely while browning to prevent burning and achieve the perfect nutty flavor.
Chilling the dough helps prevent spreading and enhances the cookie’s texture.
Substitute instant coffee for espresso powder if needed, adjusting the amount to taste.
Try adding chopped nuts or chocolate chips for extra texture and flavor.
For a festive touch, drizzle melted dark chocolate over cooled cookies.

Storage

Store cookies in an airtight container at room temperature for up to 5 days, placing parchment paper between layers to prevent sticking. You can freeze unbaked dough balls for up to 3 months—thaw before baking. To reheat, warm cookies in the oven at 350°F (175°C) for about 5 minutes or microwave briefly for 10-15 seconds.

How to Serve

Two golden-brown cookies with slightly cracked tops sit closely together on a white marbled surface, each cookie showing a chewy texture with visible chocolate chunks and small bits of salt sprinkled on top. The cookies have a slightly raised center and a soft, gooey look in the middle, while the edges appear crisp and firmer. Small pieces of melted chocolate and tiny crystals of salt add detail and texture to the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I make brown butter?

To make brown butter, melt unsalted butter in a saucepan over medium heat, stirring constantly until it turns golden brown and smells nutty. Remove from heat promptly to avoid burning.

Can I use instant coffee instead of espresso powder?

Yes, instant coffee can substitute espresso powder. Adjust the amount according to your taste preference, as instant coffee may be stronger or milder.