Description
Indulge in the delightful experience of making Brown Butter Coffee Toffee Cookies, where rich, nutty flavors from browned butter meet the robust essence of espresso. These cookies are perfect for coffee lovers, offering a chewy texture and a sweet surprise from toffee bits, all topped with a sprinkle of sea salt. With their complex flavor profile and easy preparation, they are an ideal treat for any occasion—whether you’re hosting friends or savoring a quiet moment at home.
Ingredients
Scale
- ½ cup unsalted butter
- 1 tablespoon espresso powder
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ tablespoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup all-purpose flour
- ½ cup Heath toffee bits with chocolate
- Flaked sea salt for topping
Instructions
- In a medium saucepan over medium heat, melt the unsalted butter until golden brown and fragrant. Mix in espresso powder and refrigerate until firm (1-2 hours).
- Beat the chilled butter mixture with both sugars in a stand mixer until light and fluffy (3–4 minutes).
- Add egg and vanilla; mix until smooth.
- Combine baking powder, baking soda, salt, and flour; blend on low speed until just combined.
- Fold in toffee bits gently.
- Chill dough balls in the refrigerator for at least a few hours (up to 24 hours).
- Preheat oven to 350°F (175°C). Place dough balls on parchment-lined baking sheets and sprinkle with flaked sea salt.
- Bake for 11–13 minutes until edges are golden brown; cool slightly before transferring to wire racks.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 149
- Sugar: 10g
- Sodium: 98mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 20mg