Brown Butter Coffee Toffee Cookies Recipe
Indulge in these mouthwatering Brown Butter Coffee Toffee Cookies that combine the rich, nutty flavor of browned butter with the bold essence of espresso and the delightful crunch of Heath toffee bits. Perfectly crisp on the edges and chewy in the center, these cookies are topped with flaky sea salt to enhance their complex sweetness. A gourmet treat for coffee lovers and cookie enthusiasts alike.
- Prep Time: 20 minutes plus 1-2 hours chilling time for browned butter and 2-24 hours chilling time for dough
- Cook Time: 11-13 minutes
- Total Time: 3 hours 30 minutes to 27 hours (including chilling times)
- Yield: About 18 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Butter Mixture
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
Dry Ingredients
- ¼ cups (175 g) all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Sugars & Flavorings
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- ½ tablespoon vanilla extract
Other
- 1 large egg, room temperature
- ½ cup (80 g) Heath toffee bits with chocolate
- Flaked sea salt for topping
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook it until it turns a golden brown color and gives off a nutty aroma. Stir constantly to avoid burning. Once browned, transfer the butter along with any browned bits from the pan into a bowl and stir in the espresso powder. Refrigerate this mixture until it firms up, about 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the solidified browned butter mixture together with the brown sugar and granulated sugar on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Add the room temperature egg and vanilla extract to the butter and sugar mixture. Beat until smooth and fully incorporated.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the baking powder, baking soda, salt, and all-purpose flour. Add these dry ingredients to the wet mixture and mix on low speed until just combined, being careful not to overmix to preserve the cookie’s texture.
- Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough until they are evenly distributed throughout.
- Chill the Dough: Scoop the dough into large balls and place them on a tray. Refrigerate the dough balls for a few hours or up to 24 hours to firm up and develop flavor.
- Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the chilled dough balls spaced apart on a parchment-lined baking sheet. Sprinkle each cookie with flaked sea salt. Bake for 11-13 minutes or until the edges turn golden brown and the centers appear set but still soft.
- Cool & Serve: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Ensure the egg is at room temperature to help create a smooth dough.
- Browning the butter carefully and stirring constantly is key to avoid burning and to develop the perfect nutty flavor.
- Chilling the dough enhances the texture and flavor of the cookies.
- Use flaked sea salt as a finishing touch to balance the sweetness with a subtle crunch and saltiness.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: brown butter cookies, coffee toffee cookies, espresso cookies, Heath toffee cookies, brown butter desserts, baked cookies
