Description
Indulge in these delightful Brown Butter Coffee Toffee Cookies that blend rich flavors of nutty brown butter, espresso, and crunchy toffee bits, balanced with a sprinkle of sea salt.
Ingredients
Scale
- 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
- ¼ cup (175 g) all-purpose flour
- ½ cup (80 g) Heath toffee bits with chocolate
- Flaked sea salt for topping
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter, stirring consistently until it turns golden brown and develops a nutty aroma. Transfer to a bowl and mix in the espresso powder. Chill until firm, about 1-2 hours.
- Prepare the Dough: In a stand mixer, beat the solidified browned butter with both sugars on medium-high for 3-4 minutes until light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fluffy and smooth.
- Incorporate Dry Ingredients: Whisk together baking powder, baking soda, salt, and flour in a separate bowl. Gradually add this to the wet mixture on low speed until just combined.
- Fold in Toffee Bits: Gently fold in the Heath toffee bits.
- Chill the Dough: Scoop dough into large balls and refrigerate for a few hours or up to 24 hours.
- Preheat Oven & Bake: Preheat oven to 350°F (175°C). Line baking sheet with parchment and place dough balls 2 inches apart. Sprinkle with flaked sea salt and bake for 11-13 minutes until edges are golden brown.
- Cool & Serve: Let cookies cool slightly before transferring to a wire rack.
Notes
Chilling the dough is crucial for chewy cookies. You can make the dough ahead and freeze it for later.
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg