Description
These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with aromatic espresso powder and crunchy Heath toffee bits. Finished with a sprinkle of flaky sea salt, these cookies offer a perfect balance of sweet, salty, and coffee-inspired flavors that make for a delightful treat.
Ingredients
Scale
Brown Butter Mixture
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
Cookie Dough
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (175 g) all-purpose flour
- ½ cup (80 g) Heath toffee bits with chocolate
Topping
- Flaked sea salt for topping
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter and cook it until golden brown and fragrant, stirring constantly to prevent burning. The butter should develop a nutty aroma and brown bits. Transfer the browned butter and bits into a bowl, then stir in the espresso powder until combined. Refrigerate this mixture until it firms up, about 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the solidified browned butter along with the brown sugar and granulated sugar on medium-high speed for 3-4 minutes until the mixture is light and fluffy, ensuring the sugars are well incorporated.
- Add Egg and Vanilla: Mix in the egg and vanilla extract, continuing to beat until the batter is smooth and homogenous.
- Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and all-purpose flour to the mixture. Use the mixer on low speed to combine all ingredients gently, being careful not to overmix to maintain tender cookies.
- Fold in Toffee Bits: Using a spatula, gently fold in the Heath toffee bits until they are evenly distributed throughout the dough.
- 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 help the cookies hold their shape during baking.
- Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Arrange the chilled dough balls on a parchment-lined baking sheet, leaving space between each. Sprinkle the tops lightly with flaked sea salt. Bake for 11-13 minutes or until the edges turn golden brown but centers remain slightly soft.
- Cool & Serve: Allow the cookies to cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving to enjoy their full flavor and texture.
Notes
- Refrigerating the browned butter mixture and the shaped dough balls helps develop flavor and ensures the cookies keep their shape while baking.
- Stir the browned butter continuously to prevent burning and achieve an even golden color.
- Use espresso powder for a subtle coffee flavor without adding liquid.
- The sprinkle of flaky sea salt on top adds a nice contrast to the sweetness of the toffee bits.
- These cookies can be stored in an airtight container for up to 5 days at room temperature or frozen for longer storage.
- Prep Time: 15 minutes (plus 1-2 hours chilling time)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter cookies, coffee cookies, toffee cookies, espresso cookies, Heath toffee cookies, dessert cookies, bake, holiday cookies
