Description
These Brown Butter Espresso Toffee Cookies combine the rich, nutty flavor of browned butter with a bold espresso kick and the sweet crunch of toffee bits. Perfectly chewy with a slightly crisp edge, they’re a delicious treat that balances deep coffee notes and buttery sweetness in every bite.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour (312g)
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 4 teaspoons instant espresso powder
- ½ teaspoon kosher salt
Wet Ingredients
- ¾ cup unsalted butter (170g), browned and returned to room temperature (solidified)
- 1 cup dark brown sugar (200g)
- ½ cup granulated sugar (100g)
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Add-ins
- ½ cup toffee bits (85g)
- Flaky sea salt (optional, for sprinkling on finished cookies)
Instructions
- Brown the Butter: Place unsalted butter in a saucepan over low heat. Stir or swirl the pan frequently as the butter foams and bubbles. Move the foam aside occasionally to monitor the color. When the butter turns amber brown and releases a nutty aroma after about 7-10 minutes, remove it from heat. Transfer to a heatproof bowl and let cool to room temperature until solidified, approximately 1 hour.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, instant espresso powder, and kosher salt. Set this mixture aside.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the cooled browned butter with the dark brown sugar and granulated sugar on medium-high speed until the mixture becomes light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then stir in the pure vanilla extract for added flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to maintain the cookies’ tender texture.
- Fold in Toffee Bits: Use a spatula to gently fold in the toffee bits evenly throughout the dough.
- Chill the Dough: Cover the dough and refrigerate it for at least 30 minutes to 1 hour. This resting time enhances the flavor and improves the texture of the cookies.
- Prepare to Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop out dough in 2-tablespoon-sized balls and space them about 2 inches apart on the sheets.
- Bake the Cookies: Bake for 10-12 minutes or until the edges are golden and the centers look slightly underbaked. This ensures a chewy center with crispy edges.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them onto a wire rack to cool completely. Optionally, sprinkle with flaky sea salt before serving to enhance the flavors.
Notes
- Browned butter adds a rich, nutty flavor that deepens the taste of these cookies.
- Refrigerating the dough helps develop the flavors and keeps the cookies from spreading too much during baking.
- Using instant espresso powder gives a concentrated coffee flavor without adding liquid.
- Flaky sea salt sprinkled on top balances the sweetness and enhances the toffee and espresso flavors.
- For a softer cookie, slightly reduce baking time; for crispier edges, bake a minute or two longer.
