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Brown Butter Coffee Toffee Cookies Recipe

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★★★★★

4.8 from 80 reviews

Delight in these Brown Butter Coffee Toffee Cookies, where rich, nutty brown butter and bold espresso powder combine with sweet Heath toffee bits for a uniquely indulgent cookie experience. Topped with a sprinkle of flaked sea salt, these cookies offer a perfect balance of sweet, salty, and robust coffee flavors.

Ingredients

Scale

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 & Topping

  • 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 until it turns golden brown and develops a nutty aroma. Be sure to watch closely to prevent burning. Remove from heat and allow it to cool slightly.
  2. Cream Butter and Sugars: Transfer the slightly cooled brown butter to a stand mixer bowl. Beat with brown sugar and granulated sugar until the mixture is light and fluffy, indicating good aeration for tender cookies.
  3. Add Egg and Vanilla: Incorporate the room-temperature egg and vanilla extract into the butter and sugar mixture. Mix until the batter is smooth and homogenous.
  4. Combine Dry Ingredients: In a separate bowl, whisk together espresso powder, baking powder, baking soda, salt, and all-purpose flour. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
  5. Fold in Toffee Bits: Gently fold in the Heath toffee bits, ensuring an even distribution without breaking them up too much.
  6. Chill Dough: Cover the dough and chill in the refrigerator for at least 2 hours or overnight. This step enhances flavor development and helps control spread during baking.
  7. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  8. Scoop and Salt: Using a cookie scoop or spoon, portion the dough onto the prepared baking sheet. Lightly sprinkle flaked sea salt on top of each dough ball to add a savory contrast to the sweetness.
  9. Bake Cookies: Bake for 11-13 minutes until the edges turn golden brown and the centers are set but still soft. Be careful not to overbake to keep the cookies chewy.
  10. Cool Cookies: Remove the baking sheet from the oven and transfer the cookies to wire racks to cool completely. This allows them to firm up and develop their full flavor and texture.

Notes

  • For best flavor and texture, chill dough overnight before baking.
  • Use room temperature egg to ensure proper mixing and texture.
  • If Heath toffee bits are unavailable, substitute with any chocolate toffee bits or chopped toffee candy.
  • Flaked sea salt enhances the flavor contrast but can be omitted if preferred.
  • Store cookies in an airtight container to maintain freshness for up to 5 days.

Keywords: Brown Butter Cookies, Coffee Cookies, Toffee Cookies, Brown Butter Coffee Toffee Cookies, Espresso Cookies, Dessert Cookies

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