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.
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
Mix-ins and Garnish
- 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. 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.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cornstarch, instant espresso powder, and kosher salt. Set aside.
- 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.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to avoid overmixing.
- Fold in Toffee Bits: Using a spatula, gently fold in the toffee bits until evenly distributed throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to 1 hour to enhance flavor and improve texture.
- 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.
- 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
