Description
Indulge in these Brown Butter Coffee Toffee Cookies that combine the rich, nutty flavor of browned butter with the bold essence of espresso and the sweet crunch of Heath toffee bits. Perfectly crisp at the edges with a tender, chewy center, these cookies are topped with flaked sea salt to elevate the flavors and make each bite irresistible.
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 and Toppings
- ½ cup (80 g) Heath toffee bits with chocolate
- Flaked sea salt, for topping
Instructions
- Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring frequently until the butter turns a golden brown color and emits a nutty aroma. Remove from heat and allow it to cool slightly to avoid cooking the eggs in the next step.
- Cream Butter and Sugars: Transfer the browned butter to a stand mixer bowl and beat together with brown sugar and granulated sugar until the mixture becomes light and fluffy, incorporating air for a tender cookie texture.
- Add Egg and Vanilla: Mix in the large room-temperature egg and vanilla extract until the batter is smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the espresso powder, baking powder, baking soda, salt, and all-purpose flour. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined to avoid overdeveloping gluten.
- Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough, ensuring even distribution without overmixing.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or overnight if possible, to enhance flavor and improve cookie texture.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a cookie scoop or spoon, portion the chilled dough onto the prepared sheets, spacing them about 2 inches apart. Sprinkle each dough ball with a pinch of flaked sea salt.
- Bake the Cookies: Bake in the preheated oven for 11 to 13 minutes, or until the edges are golden brown and the centers appear set but still soft. Avoid overbaking for maximum chewiness.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
- Using room temperature eggs helps achieve a better emulsion and cookie texture.
- Chilling the dough is crucial for flavor development and prevents the cookies from spreading too much during baking.
- You can substitute Heath toffee bits with any chocolate toffee bits or crushed toffee candy for variation.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For stronger coffee flavor, add an additional ½ teaspoon of espresso powder.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter cookies, coffee cookies, toffee cookies, espresso cookies, Heath toffee, dessert cookies, homemade cookies
