Brown Butter Coffee Toffee Cookies Recipe

Introduction

These Brown Butter Coffee Toffee Cookies offer a rich, nutty flavor combined with a subtle espresso kick and delightful crunchy toffee bits. Perfect for coffee lovers seeking a sweet treat with a sophisticated twist.

Ingredients

• ½ cup (113.5 g) unsalted butter
• 1 tablespoon espresso powder
• 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
• ¼ cups (175 g) all-purpose flour
• ½ cup (80 g) Heath toffee bits with chocolate
• Flaked sea salt for topping

Instructions

1. Step 1: Brown the unsalted butter in a medium saucepan over medium heat until it turns golden and releases a nutty aroma; then remove from heat and let it cool slightly.
2. Step 2: Using a stand mixer, beat the cooled brown butter with the brown sugar and granulated sugar until the mixture is light and fluffy.
3. Step 3: Add the egg and vanilla extract to the sugar mixture and beat until smooth.
4. Step 4: Gradually mix in the espresso powder, baking powder, baking soda, salt, and flour until just combined, being careful not to overmix.
5. Step 5: Gently fold the Heath toffee bits into the dough.
6. Step 6: Chill the dough in the refrigerator for at least 2 hours, or overnight for enhanced flavor.
7. Step 7: Preheat your oven to 350°F (175°C). Scoop the dough onto a parchment-lined baking sheet and sprinkle with flaked sea salt.
8. Step 8: Bake for 11-13 minutes until the edges turn golden brown. Remove from the oven and cool the cookies on wire racks.

Tips & Variations

• For a stronger coffee flavor, increase the espresso powder to 1½ tablespoons.
• Substitute Heath toffee bits with another chocolate toffee candy or chopped nuts for variety.
• Chilling the dough overnight intensifies the flavors and improves texture.
• Use unsalted butter to better control the salt balance, especially when topping with flaked sea salt.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 2 months and thaw at room temperature before serving. Reheat briefly in a warm oven to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee works as a substitute, but espresso powder provides a richer and more concentrated coffee flavor.

What if I don’t have Heath toffee bits?

You can replace Heath toffee bits with any crunchy toffee candy or chopped chocolate-covered toffee pieces. Alternatively, chopped nuts add a nice texture as well.