Brown Butter Coffee Toffee Cookies
These Brown Butter Coffee Toffee Cookies combine the richness of brown butter, the crunch of toffee bits, and a delightful coffee kick, making them an irresistible treat perfect for any occasion.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Cookie Dough Ingredients
- ½ cup unsalted butter Browned
- 1 tablespoon espresso powder For coffee kick
- ¾ cup brown sugar Provides depth of sweetness
- ¼ cup granulated sugar Balances flavors
- 1 large egg At room temperature
- ½ tablespoon vanilla extract Enhances sweetness
- ¼ teaspoon baking powder For lift
- ½ teaspoon baking soda Aids in leavening
- ½ teaspoon salt Brings out flavors
- ¾ cup all-purpose flour Forms structure
- ½ cup Heath toffee bits with chocolate For crunchy goodness
- to taste none flaked sea salt For topping
Instructions
Preparation
- Brown the unsalted butter in a medium saucepan over medium heat until golden and nutty, avoiding burning.
- In a stand mixer, beat the cooled brown butter with both sugars until light and fluffy.
- Mix in the egg and vanilla extract until smooth.
- Gradually add baking powder, baking soda, salt, and flour, mixing until just combined.
- Fold in the Heath toffee bits gently until evenly distributed.
- Chill the dough for at least 2 hours or overnight.
Baking
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop generous dollops of dough onto the prepared baking sheet, spacing them out.
- Sprinkle lightly with flaked sea salt before baking.
- Bake for 11-13 minutes until the edges are golden brown. Cool on wire racks before indulging.
Notes
For best flavor, use high-quality chocolate-covered toffee bits. Consider adding a pinch of cinnamon for a more robust flavor. Letting the dough chill overnight enhances texture and flavor.