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Brown Butter Coffee Toffee Cookies Recipe

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4 from 13 reviews

Delight in the rich, nutty flavor of Brown Butter Coffee Toffee Cookies, featuring browned butter infused with espresso powder and studded with crunchy Heath toffee bits. These cookies offer a perfect balance of sweet, salty, and deep coffee notes, finished with a sprinkle of flaked sea salt for an irresistible treat.

Ingredients

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
  • 1¼ cups (175 g) all-purpose flour

Add-ins and Toppings

  • ½ cup (80 g) Heath toffee bits with chocolate
  • Flaked sea salt for topping

Instructions

  1. Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat and cook until it turns golden brown and emits a nutty aroma. Be careful not to burn it. Remove from heat and let it cool slightly.
  2. Cream Butter and Sugars: Using a stand mixer, beat the cooled browned butter together with the brown and granulated sugars until the mixture is light and fluffy, about 2-3 minutes.
  3. Add Egg and Vanilla: Mix in the room temperature egg and vanilla extract until fully incorporated and smooth.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the espresso powder, baking powder, baking soda, salt, and all-purpose flour.
  5. Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
  6. Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough ensuring even distribution.
  7. Chill the Dough: Cover the dough and refrigerate for at least 2 hours or overnight to develop flavor and firm up the dough for easy scooping.
  8. Preheat Oven and Prepare Baking Sheet: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  9. Scoop and Salt: Scoop the chilled dough onto the prepared baking sheet, spacing cookies about 2 inches apart. Sprinkle a pinch of flaked sea salt on top of each cookie for a salty contrast.
  10. Bake Cookies: Bake for 11 to 13 minutes, or until the edges are golden brown but the centers remain slightly soft.
  11. Cool: Remove from oven and transfer cookies to wire racks to cool completely before serving.

Notes

  • Chilling the dough overnight improves the texture and deepens the flavor of the cookies.
  • Use room temperature egg to ensure better mixing and a smoother dough.
  • Browning the butter carefully enhances the nutty flavor but watch closely to prevent burning.
  • Flaked sea salt adds a delightful contrast; feel free to adjust the amount to your taste.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

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