Brown Butter Espresso Toffee Cookies Recipe

If you are ready to indulge in a cookie experience that dazzles the senses, this Brown Butter Espresso Toffee Cookies Recipe will become your new treasured favorite. Imagine the warm embrace of nutty browned butter mingling with the rich, deep flavor of espresso, all studded with irresistible crunchy toffee bits that add satisfying texture in every bite. These cookies bring together simple ingredients in a way that transforms your cookie cravings into a gourmet moment. Whether for afternoon tea, a cozy night in, or sharing with friends, they are the perfect sweet treat that balances buttery richness with a subtle coffee kick and the delightful surprise of toffee.

Ingredients You’ll Need

These ingredients are straightforward but essential, each playing a vital role to create the unique flavor and texture of the cookies. From the flour that gives structure to the whipped browned butter that ensures richness, every element counts toward the perfect balance.

• 2 ½ cups all-purpose flour: Provides the cookie’s sturdy yet tender foundation and perfect chew.
• 1 teaspoon baking soda: Helps the cookies spread just right and adds lift.
• 2 teaspoons cornstarch: Adds softness for a melt-in-your-mouth texture.
• 4 teaspoons instant espresso powder: Imparts a rich coffee aroma that deepens flavor complexity without bitterness.
• ½ teaspoon kosher salt: Balances sweetness and enhances all the other flavors.
• ¾ cup unsalted butter (browned): The star ingredient that brings smoky nuttiness and depth to the cookies.
• 1 cup dark brown sugar: Brings moisture, caramel tones, and chewiness.
• ½ cup granulated sugar: Adds crispness and contrast in texture.
• 2 large eggs: Bind the dough and add richness.
• 2 teaspoons pure vanilla extract: Brings warmth and enhances the espresso notes.
• ½ cup toffee bits: Offer a sweet crunch that makes each bite exciting.
• Flaky sea salt (optional): A sprinkle at the end heightens the sweet-savory balance.

How to Make Brown Butter Espresso Toffee Cookies Recipe

Step 1: Brown the Butter

Start by placing unsalted butter over low heat in a saucepan. Stir frequently as the butter melts, foams, and eventually begins to brown. When you see a beautiful amber color and smell a toasty, nutty aroma after about 7 to 10 minutes, your browned butter is ready. Pour it into a heatproof bowl and let it cool until it solidifies to room temperature. This critical step unlocks a depth of flavor that transforms the cookie into something truly special.

Step 2: Mix the Dry Ingredients

Whisk together the flour, baking soda, cornstarch, instant espresso powder, and kosher salt in a medium bowl. This blend of dry ingredients makes sure your cookies have just the right rise, texture, and a subtle espresso kick without overwhelming bitterness.

Step 3: Cream the Butter and Sugars

Using a stand mixer fitted with the paddle attachment, beat the cooled browned butter with dark brown sugar and granulated sugar until the mixture looks light, fluffy, and slightly aerated. This step ensures your cookies bake up tender with a crackly surface.

Step 4: Add Eggs and Vanilla

Beat the eggs in one at a time so they incorporate smoothly, adding that creamy richness. Stir in the vanilla extract to brighten the flavor and add a warm aromatic note that complements the espresso perfectly.

Step 5: Combine Dry and Wet Ingredients

Gradually mix the dry ingredients into the wet mixture on low speed, just until combined. Overmixing can lead to tough cookies, so gentle mixing will keep them tender and chewy.

Step 6: Fold in Toffee Bits

Use a spatula to delicately fold in the toffee bits evenly throughout the dough. This is the moment where those sweet, crunchy surprises are distributed to every bite.

Step 7: Chill the Dough

Cover your dough and refrigerate for at least 30 minutes to an hour. This chill time is not just about convenience – it enhances flavor meld and gives the cookies structure so they bake up perfectly.

Step 8: Bake to Perfection

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop out 2-tablespoon portions of dough and arrange them spaced about 2 inches apart. Bake 10 to 12 minutes until edges turn golden and the centers still look slightly soft. This ensures a perfect chew with crisp edges.

Step 9: Cool and Finish

Let the cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack. Optionally, sprinkle with flaky sea salt to add that irresistible sweet-salty contrast. Once fully cooled, these beauties are ready to enjoy.

How to Serve Brown Butter Espresso Toffee Cookies Recipe

Garnishes

While these cookies are delicious on their own, a light sprinkle of flaky sea salt just after baking can elevate your Brown Butter Espresso Toffee Cookies Recipe to new levels by adding a bright spark that enhances the buttery and espresso notes.

Side Dishes

Pair your cookies with a rich cup of black coffee or a creamy latte to amplify the espresso flavors. A scoop of vanilla ice cream alongside warm cookies makes for an indulgent dessert that’s hard to beat.

Creative Ways to Present

Arrange your cookies on a rustic wooden board for a cozy coffee break with friends or pack them in a mason jar tied with twine as a thoughtful homemade gift. You can also sandwich two cookies with dulce de leche or coffee cream for an elegant twist on a classic treat.

Make Ahead and Storage

Storing Leftovers

Keep your cookies fresh by storing them in an airtight container at room temperature. They stay chewy and flavorful for up to 5 days, making them a fantastic treat to enjoy throughout the week.

Freezing

You can freeze the cookie dough balls for up to 3 months. When ready to bake, thaw them in the refrigerator overnight and bake as usual. Alternatively, freeze fully baked cookies in an airtight container with parchment between layers, then thaw at room temperature before serving.

Reheating

To refresh stored cookies, warm them in a preheated oven at 300°F for 5 to 7 minutes. This revives their soft centers and crisp edges, making them taste freshly baked again.

FAQs

Can I use regular butter instead of unsalted butter?

Yes, you can, but be sure to reduce added salt slightly since salted butter already contains salt. Unsalted butter gives more control over the saltiness and flavor balance in the Brown Butter Espresso Toffee Cookies Recipe.

What if I don’t have instant espresso powder?

You can substitute finely ground coffee, but the flavor may be more bitter and less smooth. Instant espresso powder is preferred as it dissolves easily and provides an intense yet mellow coffee flavor.

Can I skip the toffee bits?

While the toffee bits add a lovely crunch and caramel sweetness, you could substitute with chopped nuts or chocolate chips if preferred. Just keep in mind that this will slightly change the texture and flavor profile.

Why do I chill the dough before baking?

Chilling solidifies the fats, which controls the cookies’ spread during baking. It also helps meld the flavors, ensuring your Brown Butter Espresso Toffee Cookies Recipe have great texture and depth.

How do I know when the cookies are done?

The edges should be golden and set while the centers look slightly underbaked and soft. They will continue to firm up as they cool, resulting in a chewy, tender cookie.

Final Thoughts

Making the Brown Butter Espresso Toffee Cookies Recipe is a delightful journey from rich browned butter aroma to the first bite’s perfect blend of coffee, caramel, and buttery goodness. These cookies are more than just a treat—they’re a little celebration of flavor that’s sure to impress anyone lucky enough to share them. I can’t wait for you to try this recipe and make it a sweet star in your baking repertoire.

Brown Butter Espresso Toffee Cookies Recipe

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• Author: admin
• Total Time: 1 hour 27 minutes
• Yield: 24 cookies 1x

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Description

These Brown Butter Espresso Toffee Cookies combine the rich, nutty flavor of browned butter with the bold taste of espresso powder and the crunchy sweetness of toffee bits. Finished with an optional sprinkle of flaky sea salt, these cookies offer a perfect balance of sweet and savory notes, delivering a satisfying, gourmet twist on a classic treat.

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Ingredients

Scale 1x2x3x

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

Mix-ins and Garnish

• ½ cup toffee bits (85g)
• Flaky sea salt (optional, for sprinkling on finished cookies)

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Instructions

1. Brown the Butter: Place unsalted butter in a saucepan over low heat. Cook while stirring or swirling the pan frequently. The butter will foam and bubble; move the foam aside occasionally to monitor the color. When the butter turns amber/brown and has a nutty aroma, about 7-10 minutes, remove from heat. Transfer the browned butter to a heatproof bowl and let it cool to room temperature until solidified, about 1 hour.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cornstarch, instant espresso powder, and kosher salt. Set aside.
3. 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 and fluffy.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to avoid overmixing.
6. Fold in Toffee Bits: Using a spatula, gently fold in the toffee bits until evenly distributed throughout the dough.
7. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to 1 hour to enhance flavor and improve texture.
8. Bake the Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 2-tablespoon-sized balls and place them 2 inches apart on the baking sheets. Bake for 10-12 minutes or until the edges are golden and centers look slightly underbaked.
9. Cool and Finish: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Optionally, sprinkle flaky sea salt over the cookies before serving for enhanced flavor.

Notes

• Make sure to let the browned butter solidify at room temperature for best mixing results.
• Refrigerating the dough helps develop flavors and prevents spreading during baking.
• Do not overbake; the centers should remain slightly underbaked for a chewy texture.
• You can substitute the toffee bits with chopped caramel candies or butterscotch chips if preferred.
• Use high-quality instant espresso powder to ensure a rich coffee flavor without overpowering the other ingredients.

• Prep Time: 1 hour 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American