Description
These Brown Butter Espresso Toffee Cookies are the perfect combination of rich, nutty brown butter, bold espresso, and crunchy toffee bits. With a chewy texture and slightly crisp edges, they’re ideal for coffee lovers and cookie enthusiasts alike. Perfect for any occasion, from family gatherings to holiday celebrations.
Ingredients
Scale
- 2 ½ cups all-purpose flour (312g)
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 4 teaspoons instant espresso powder
- ½ teaspoon kosher salt
- 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
- ½ cup toffee bits (85g)
- Flaky sea salt (optional, for sprinkling on finished cookies)
Instructions
- Brown the Butter: Place unsalted butter in a saucepan over low heat. Cook while stirring or swirling the pan frequently. The butter will foam and bubble; move the foam aside occasionally to monitor the color. When the butter turns amber/brown and has a nutty aroma (about 7-10 minutes), it’s ready. Transfer the browned butter to a heatproof bowl and let it cool to room temperature until solidified (about 1 hour).
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cornstarch, espresso powder, and kosher salt. Set aside.
- Mix Wet Ingredients: In a stand mixer fitted with the paddle attachment, beat the cooled browned butter with the dark brown sugar and granulated sugar on medium-high speed until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Fold in Toffee Bits: Use a spatula to gently fold in the toffee bits until evenly distributed.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to 1 hour to enhance flavor and texture.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 2-tablespoon-sized balls and place them 2 inches apart on the baking sheets. Bake for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked.
- Cool and Finish: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Espresso Powder: If you’re not a fan of strong coffee flavors, reduce the amount of espresso powder to 2 teaspoons for a more mild taste.
- Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Chilling the Dough: Make sure to chill the dough long enough to allow the flavors to meld together and prevent the cookies from spreading too much during baking.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg