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Brown Butter Coffee Toffee Cookies Recipe

Brown Butter Coffee Toffee Cookies Recipe
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★★★★★

4.7 from 14 reviews

Delight in the rich and crunchy texture of Brown Butter Coffee Toffee Cookies. These cookies feature nutty browned butter infused with espresso powder, studded with crunchy Heath toffee bits, and finished with a sprinkle of flaked sea salt for a perfect balance of sweet and salty flavors.

Ingredients

Scale

Brown Butter Mixture

  • ½ cup (113.5 g) unsalted butter
  • 1 tablespoon espresso powder

Cookie Dough

  • 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 cup (175 g) all-purpose flour
  • ½ cup (80 g) Heath toffee bits with chocolate

Topping

  • Flaked sea salt for topping

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook it while stirring constantly until it turns golden brown and gives off a nutty aroma. Be careful to prevent burning. Once browned, immediately transfer the butter and browned bits to a bowl and stir in the espresso powder. Refrigerate the mixture until it firms up, about 1-2 hours.
  2. Prepare the Dough: Using a stand mixer, beat the solidified browned butter along with the brown and granulated sugars on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
  3. Add Egg and Vanilla: Mix in the room temperature egg and vanilla extract, beating until the mixture is smooth and well combined.
  4. Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and all-purpose flour to the mixture. Mix on low speed until just combined, taking care not to overmix to maintain a tender texture.
  5. Fold in Toffee Bits: Gently fold in the Heath toffee bits using a spatula, ensuring they are evenly distributed throughout the dough.
  6. Chill the Dough: Scoop the dough into large balls and place them on a tray or plate. Refrigerate for a few hours or up to 24 hours to firm up and develop flavor.
  7. Preheat Oven & Bake: Preheat the oven to 350°F (175°C). Arrange the dough balls on a parchment-lined baking sheet and sprinkle each with a pinch of flaked sea salt. Bake for 11-13 minutes or until the edges are golden brown and the centers are set.
  8. Cool & Serve: Allow the cookies to cool slightly on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • Make sure the egg is at room temperature for better mixing and texture.
  • Brown the butter carefully to avoid burning, which can impart a bitter taste.
  • Chilling the dough enhances the flavor and helps prevent spreading during baking.
  • Sprinkling flaked sea salt on top adds a nice contrast to the sweetness of the toffee.
  • Store baked cookies in an airtight container at room temperature for up to 5 days.
  • For a stronger coffee flavor, you can increase the espresso powder to 1.5 tablespoons.

Nutrition

Keywords: brown butter cookies, coffee toffee cookies, espresso cookies, toffee bits, sea salt cookies, dessert cookies

Find it online: https://biteandenjoy.com/brown-butter-coffee-toffee-cookies-recipe/