Description
These Brown Butter Espresso Toffee Cookies combine the rich, nutty flavor of browned butter with the bold intensity of espresso and the sweet crunch of toffee bits. Soft and chewy with a hint of sea salt, these cookies deliver a sophisticated twist on a classic treat, perfect for coffee lovers and dessert enthusiasts alike.
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 and Garnish
- ½ cup toffee bits (85g)
- Flaky sea salt (optional, for sprinkling on finished cookies)
Instructions
- Brown the Butter: Place the 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 check the color. When the butter turns amber/brown and emits a nutty aroma, after about 7-10 minutes, remove it from heat. Transfer to a heatproof bowl and allow it to cool to room temperature until solidified, about 1 hour.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, instant espresso powder, and kosher salt. Set aside for later.
- Mix Wet Ingredients: In 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 is light, fluffy, and well combined.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Stir in the pure vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed. Mix just until combined to avoid overworking the dough.
- Fold in Toffee Bits: Using a spatula, gently fold in the toffee bits until they are evenly distributed throughout the dough.
- Chill the Dough: Cover the dough tightly and refrigerate for at least 30 minutes to 1 hour. Chilling enhances the flavor and improves the texture of the cookies.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into 2-tablespoon-sized balls and place them about 2 inches apart on the baking sheets. Bake for 10-12 minutes, until the edges are golden and the centers look slightly underbaked for the perfect chewy texture.
- Cool and Finish: Let the cookies cool on the baking sheet for about 5 minutes to firm up. Optionally sprinkle with flaky sea salt for a flavor contrast. Then transfer cookies to a wire rack to cool completely.
Notes
- Browned butter adds a rich, nutty flavor that elevates these cookies beyond the ordinary.
- Refrigerating the dough before baking helps control spread and enhances texture.
- Using instant espresso powder provides coffee flavor without adding moisture.
- For extra flair, sprinkle flaky sea salt on the warm cookies right out of the oven.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Toffee bits may melt slightly during baking, creating pockets of sweet caramel flavor.
