Brown Butter Coffee Toffee Cookies Recipe

Introduction

Brown Butter Coffee Toffee Cookies are a delightful blend of nutty browned butter, rich espresso flavor, and crunchy toffee bits. These cookies offer a perfect balance of sweetness and a hint of saltiness, making them an irresistible treat for coffee and dessert lovers alike.

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
• 1¼ 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 butter by melting it in a medium saucepan over medium heat. Stir constantly until it turns golden brown and smells nutty. Transfer the browned butter, including the browned bits, to a bowl and stir in the espresso powder. Refrigerate until firm, about 1-2 hours.
2. Step 2: Using a stand mixer, beat the solidified browned butter with both brown and granulated sugars on medium-high speed for 3-4 minutes until light and fluffy.
3. Step 3: Add the egg and vanilla extract, mixing until smooth and combined.
4. Step 4: Incorporate the baking powder, baking soda, salt, and all-purpose flour. Mix on low speed just until combined, being careful not to overmix.
5. Step 5: Gently fold in the toffee bits until evenly distributed throughout the dough.
6. Step 6: Scoop the dough into large balls and refrigerate for a few hours or up to 24 hours to chill.
7. Step 7: Preheat the oven to 350°F (175°C). Place dough balls on a parchment-lined baking sheet, sprinkle with flaked sea salt, and bake for 11-13 minutes, until the edges are golden brown.
8. Step 8: Allow cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Tips & Variations

• For a deeper coffee flavor, increase the espresso powder to 1½ tablespoons.
• Substitute toffee bits with chopped nuts or chocolate chips for a different texture.
• Ensure the browned butter is cold before mixing to help achieve a fluffy dough.
• Sprinkling sea salt on top balances the sweetness and enhances the toffee flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat briefly in a warm oven to regain their soft 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 can be used as a substitute, but espresso powder will provide a richer and more intense coffee flavor.

Why do I need to chill the dough before baking?

Chilling the dough firms it up, preventing the cookies from spreading too much during baking and enhancing their texture and flavor.