Description
Indulge in the rich and decadent flavors of Brown Butter Coffee Toffee Cookies. These cookies combine the nutty aroma of browned butter with the robust kick of instant espresso powder, all studded with crunchy toffee bits and optional nuts. Finished with a sprinkle of flaky sea salt, they deliver a perfect balance of sweetness and sophistication, ideal for coffee lovers and cookie enthusiasts alike.
Ingredients
Scale
Brown Butter Mixture
- 1 cup (2 sticks) unsalted butter
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Sugars and Flavorings
- 1 1/4 cups packed light brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon instant espresso powder
Other Ingredients
- 2 large eggs
- 1 cup toffee bits (such as Heath or Skor)
- 1/2 cup chopped walnuts or pecans (optional)
- Flaky sea salt, for sprinkling
Instructions
- Brown the Butter: Place the butter in a light-colored saucepan over medium heat and allow it to melt completely. It will bubble and foam during melting. Continue cooking, swirling the pan occasionally, until the foaming subsides and the butter takes on a nutty brown color with brown bits forming at the bottom, about 5-8 minutes. Watch carefully to prevent burning.
- Cool the Browned Butter: Remove the pan from heat and pour the browned butter into a heatproof bowl immediately to stop cooking. Let it cool for 10-15 minutes until still liquid but not hot.
- Mix Sugars with Butter: In a large bowl, whisk together the cooled browned butter, light brown sugar, and granulated sugar until well combined and smooth.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, mixing well after each addition.
- Flavoring: Stir in vanilla extract and instant espresso powder until evenly distributed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
- Add Toffee and Nuts: Fold in the toffee bits and optional chopped nuts, ensuring even distribution throughout the dough.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes up to 24 hours to firm up the dough.
- Prepare for Baking: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Shape Cookies: Scoop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart. Slightly flatten each cookie with your fingers to ensure even baking.
- Add Finishing Touch: Sprinkle flaky sea salt on the tops of the cookies for a perfect sweet-salty balance.
- Bake: Bake cookies for 9-11 minutes, until edges turn golden brown and centers remain slightly soft.
- Cool: Remove baking sheets from oven and let cookies cool for a few minutes before transferring them to wire racks to cool completely.
Notes
- Use a light-colored saucepan for browning butter to easily monitor color changes and avoid burning.
- Browning butter requires attention; remove from heat as soon as it reaches a deep golden brown to prevent bitterness.
- Chilling the dough improves cookie texture and flavor by helping solidify the butter and concentrating flavors.
- Optional nuts add extra crunch and flavor but can be omitted for nut-free cookies.
- Flaky sea salt enhances the toffee’s sweetness and balances the espresso’s bitterness for a complex flavor profile.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
