There’s something magical about the combination of buttery sweetness, rich coffee flavor, and delightful crunch that makes Brown Butter Coffee Toffee Cookies a standout treat. The process of browning the butter not only deepens the flavor but also adds a nutty aroma that fills your kitchen with warmth. This recipe offers a perfect indulgence for cookie enthusiasts and coffee lovers alike.
Why We Love This Brown Butter Coffee Toffee Cookies Recipe
These Brown Butter Coffee Toffee Cookies encapsulate everything you crave in a cookie: a crispy edge, a chewy center, and a burst of flavor with every bite. The unique blend of brown butter and espresso powder elevates your typical cookie experience, creating a treat that tantalizes the palate. The inclusion of Heath toffee bits introduces a satisfying crunch and a whisper of sweetness, taking these cookies to an entirely new level. Whether you’re enjoying them with a cup of coffee or sharing them at a gathering, they are sure to impress and delight.
Ingredients about Brown Butter Coffee Toffee Cookies
To make your own batch of Brown Butter Coffee Toffee Cookies, gather the following ingredients:
List of ingredients with measurements
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
- 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
- ¾ cup (175 g) all-purpose flour
- ½ cup (80 g) Heath toffee bits with chocolate
- Flaked sea salt for topping
How to Make Brown Butter Coffee Toffee Cookies Directions
Creating these cookies is a delightful journey that starts with browning the butter. Begin by placing half a cup of unsalted butter in a medium saucepan over medium heat. Watch closely as the butter melts, then begins to bubble. Stir occasionally until it turns a golden brown color and emits a nutty aroma—the key to that rich flavor you seek. After reaching this perfect shade, remove it from heat and let it cool slightly.
While the butter cools, get your stand mixer ready. In the mixing bowl, combine the brown sugar and granulated sugar. Pour in the slightly cooled brown butter and beat the mixture until it becomes light and fluffy. This step is vital as it helps to incorporate air into the cookies, giving them a delightful texture.
Next, add the large room-temperature egg and the vanilla extract to the mixer. Mix until everything is smoothly combined. Now, it’s time to incorporate the dry ingredients. In a separate bowl, whisk together the baking powder, baking soda, salt, and all-purpose flour. Gradually add this mixture to the wet ingredients in the stand mixer, mixing just until the dough starts to come together. You want to avoid overmixing; it’s crucial for achieving the perfect cookie texture.
After the dough is ready, gently fold in the Heath toffee bits. These bits will add a sweet crunch that complements the chewy cookie perfectly. Once everything is combined, it’s essential to chill the dough. Place it in the refrigerator for at least two hours, although overnight chilling enhances the flavors even more.
When you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a cookie scoop or spoon to drop dollops of dough onto the prepared baking sheet, ensuring there’s ample space between each cookie. For that extra touch, sprinkle a pinch of flaked sea salt on top of each dough mound before baking.
Pop the tray in the oven and bake for 11-13 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they will set up perfectly as they cool. After baking, let the cookies cool on a wire rack before enjoying them. This is when you’ll get to savor that fantastic aroma wafting through your kitchen.
How to Serve Brown Butter Coffee Toffee Cookies
Serving these Brown Butter Coffee Toffee Cookies can be as simple or as elaborate as you desire. For an everyday treat, enjoy them fresh out of the oven with a glass of cold milk or a hot cup of coffee. The combination of flavors will elevate your snack time to a new level.
For special occasions, consider arranging them on a decorative plate as part of a dessert table. You can also pair these cookies with a scoop of vanilla ice cream for an indulgent dessert that will leave your guests raving. Another delightful option is to create a cookie sandwich by placing a scoop of your favorite ice cream between two cookies. This creative twist is sure to be a showstopper at your next gathering!
Expert Tips: Brown Butter Coffee Toffee Cookies
To ensure your Brown Butter Coffee Toffee Cookies turn out perfectly, keep these expert tips in mind. First, make sure to brown the butter carefully without burning it. The right shade of brown will create depth in flavor.
When chilling the dough, use a covered container or wrap it tightly in plastic wrap. This will prevent the dough from drying out. If you find the dough too sticky after chilling, a quick dusting of flour on your hands can make it easier to handle.
For those who enjoy a stronger coffee flavor, consider increasing the espresso powder to 1.5 tablespoons. If you can’t find Heath toffee bits, you can substitute them with another chocolate-covered toffee brand, or make your own by chopping up toffee candy bars.
Lastly, if you prefer your cookies chewy rather than crisp, bake them for a shorter time, watching them closely to achieve the perfect texture.
How to Store Brown Butter Coffee Toffee Cookies
Storing your Brown Butter Coffee Toffee Cookies correctly will keep them fresh and delicious. Once the cookies have completely cooled, place them in an airtight container at room temperature. They can last for about 5-7 days, maintaining their delightful flavor and texture.
If you want to extend their life, consider freezing them. Place the cookies in a single layer in a freezer-safe container, separated by parchment paper. They can stay good in the freezer for up to three months. When you’re ready to enjoy them, simply thaw at room temperature or warm them briefly in the oven.
Variation of Brown Butter Coffee Toffee Cookies
While the classic Brown Butter Coffee Toffee Cookies recipe is irresistible on its own, you can easily customize it to suit your taste preferences. Here are a few delicious variations to try:
- Nutty Delight: Incorporate chopped walnuts or pecans into the dough for an added crunch and a nutty flavor that pairs wonderfully with coffee.
- Chocolate Chip Twist: Replace some of the toffee bits with chocolate chips or add a mix of both for a gooey chocolate surprise in every bite.
- Dried Fruits: For a fruity twist, consider adding chopped dried cherries or cranberries. The tartness contrasts nicely with the sweetness of the cookies.
- Spiced Version: Add a pinch of cinnamon or a dash of cayenne pepper for a unique take that adds warmth and subtly enhances the flavor profile.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend, ensuring the baking powder and baking soda are also gluten-free. You won’t compromise on taste!
Feel free to experiment with these variations to find what you love best!
FAQ
What makes Brown Butter Coffee Toffee Cookies special?
The unique combination of brown butter’s nutty flavor and the inclusion of espresso powder and toffee bits makes these cookies a standout treat. The browning process deepens the profile, while toffee adds a satisfying crunch.
How long should I chill the cookie dough?
Chilling the dough for at least 2 hours is essential for developing flavor and achieving the right texture. For best results, you can chill it overnight.
Can I make these cookies without espresso powder?
Yes, you can omit espresso powder if you prefer. You could also substitute it with instant coffee granules for a different coffee flavor.
How can I prevent my cookies from spreading too much?
To help prevent spreading, ensure your butter is cooled but not solidified when mixed with the sugars, and make sure to chill the dough before baking. Additionally, using a higher flour ratio can help maintain shape.
Can I freeze the cookie dough?
Absolutely! You can freeze cookie dough for up to three months. Just scoop the dough onto a baking sheet, freeze it until solid, then transfer the balls to a freezer-safe container.
These Brown Butter Coffee Toffee Cookies are sure to bring joy to anyone who tastes them. Try making a batch soon, and indulge in their delightful flavors and textures!
Brown Butter Coffee Toffee Cookies
Ingredients
For the Cookie Dough
- ½ cup ½ cup (113.5 g) unsalted butter Butter should be browned
- 1 tablespoon 1 tablespoon espresso powder Can increase to 1.5 tablespoons for stronger coffee flavor
- ¾ cup ¾ cup (165 g) brown sugar
- ¼ cup ¼ cup (50 g) granulated sugar
- 1 large 1 large egg (room temperature)
- ½ tablespoon ½ tablespoon vanilla extract
- ¼ teaspoon ¼ teaspoon baking powder
- ½ teaspoon ½ teaspoon baking soda
- ½ teaspoon ½ teaspoon salt
- ¾ cup ¾ cup (175 g) all-purpose flour
- ½ cup ½ cup (80 g) Heath toffee bits with chocolate Can substitute with another brand or homemade toffee
- Flaked sea salt for topping For sprinkling on top before baking
Instructions
Browning the Butter
- Place the unsalted butter in a medium saucepan over medium heat.
- Stir occasionally until it turns a golden brown color and emits a nutty aroma, then remove from heat and let cool slightly.
Preparing the Dough
- In a mixing bowl, combine the brown sugar and granulated sugar.
- Pour in the slightly cooled brown butter and beat until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the baking powder, baking soda, salt, and all-purpose flour.
- Gradually add the dry mixture to the wet ingredients, mixing just until dough starts to come together.
- Gently fold in the Heath toffee bits.
- Chill the dough in the refrigerator for at least two hours or overnight for better flavor.
Baking the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drop dollops of dough onto the prepared baking sheet, spacing them apart.
- Sprinkle a pinch of flaked sea salt on top of each dough mound.
- Bake for 11-13 minutes until edges are golden brown. Centers may look underbaked but will set while cooling.
- Cool on a wire rack before serving.
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