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Brown Butter Coffee Toffee Cookies Recipe

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4.5 from 52 reviews

Indulge in our Brown Butter Coffee Toffee Cookies, a delightful blend of rich flavors and chewy textures perfect for coffee lovers. The nutty aroma of browned butter combined with robust espresso powder creates a gourmet cookie topped with sweet toffee bits and a sprinkle of sea salt. These cookies are ideal for cozy indulgence or sharing at gatherings, made with simple ingredients and ready in just over 30 minutes.

Ingredients

Scale

For the Cookies

  • 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

  1. Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter, stirring constantly until it turns golden brown and emits a nutty aroma. Transfer the butter along with any browned bits to a bowl. Stir in the espresso powder and refrigerate until the butter firms up, about 1-2 hours.
  2. Prepare the Dough: Using a stand mixer, beat the solidified browned butter along with the brown sugar and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.
  3. Add Egg and Vanilla: Mix in the large egg and vanilla extract. Beat until the mixture is smooth and well combined.
  4. Incorporate Dry Ingredients: Add baking powder, baking soda, salt, and flour to the wet mixture. Mix on low speed just until combined to avoid overmixing and maintain tender cookie texture.
  5. Fold in Toffee Bits: Gently fold in the Heath toffee bits with chocolate until they are evenly distributed throughout the dough.
  6. Chill the Dough: Scoop the dough into large balls using a cookie scoop or spoon and refrigerate for at least 2 hours, up to 24 hours, to develop flavor and prevent spreading.
  7. Preheat Oven & Bake: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Place chilled dough balls on the sheet, sprinkle lightly with flaked sea salt, and bake for 11-13 minutes until the edges are golden brown.
  8. Cool & Serve: Allow the cookies to cool slightly on the baking sheet, then transfer to a wire rack to cool completely before enjoying.

Notes

  • Brown the butter carefully to avoid burning and achieve a rich, nutty flavor.
  • Chilling the dough is essential to prevent spreading and to enhance the cookie’s texture.
  • Use high-quality espresso powder for the best coffee flavor; instant coffee can be substituted with adjustment.
  • Do not overmix after adding the flour to keep the cookies tender and chewy.
  • Watch baking times closely as ovens vary; remove cookies when edges are golden but centers still look slightly underbaked.
  • Store cooled cookies in an airtight container for up to 5 days or freeze dough balls for up to 3 months.
  • Reheat cookies in the oven or microwave briefly to restore warmth and softness.

Keywords: brown butter cookies, coffee cookies, toffee cookies, espresso powder cookies, chewy cookies, homemade cookies, dessert, baking

Find it online: https://liamjayne.com/brown-butter-coffee-toffee-cookies-recipe/