Brown Butter Coffee Toffee Cookies
These cookies combine buttery sweetness, rich coffee flavor, and delightful crunch from toffee bits, offering a delightful treat perfect for cookie enthusiasts and coffee lovers.
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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Notes
For storing, keep cookies in an airtight container at room temperature for 5-7 days, or freeze for up to three months. Variations include adding nuts, chocolate chips, or dried fruits.