Description
These Espresso Brown Butter Toffee Cookies combine the rich, nutty flavor of browned butter with the bold intensity of espresso and the sweet crunch of toffee bits. Soft and chewy with slightly crisp edges, these cookies are perfect for coffee lovers seeking a deliciously decadent treat.
Ingredients
Scale
Brown Butter Mixture
- 1 cup unsalted butter
- 2 teaspoons espresso powder
- 2 teaspoons vanilla extract
Cookie Dough
- 1 ½ cups brown sugar
- 1 egg
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup toffee bits
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Brown the butter: In a saucepan, melt the butter over medium heat, stirring occasionally. Continue cooking the butter until it becomes golden brown and emits a nutty aroma, which takes about 5-7 minutes. Allow it to cool slightly before using.
- Mix wet ingredients: In a large bowl, whisk together the brown sugar, espresso powder, and vanilla extract until well combined. Add the egg and stir until the mixture is smooth.
- Add browned butter: Gradually stir the cooled brown butter into the wet ingredients, ensuring it’s well incorporated.
- Combine dry ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt together. Slowly add the dry mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Incorporate toffee bits: Fold in the toffee bits evenly throughout the cookie dough.
- Portion the dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges turn golden brown and the centers are set.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Browned butter imparts a rich, nutty flavor – be careful not to burn it.
- Using parchment paper helps with easy cookie removal and cleanup.
- The espresso powder enhances the toffee’s sweetness by adding a subtle coffee kick.
- Do not overmix the dough once dry ingredients are added to avoid tough cookies.
- Store cookies in an airtight container at room temperature for up to one week.
