Description
Indulge in the delightful experience of Brown Butter Coffee Toffee Cookies, a treat that elegantly combines the rich, nutty flavor of browned butter with the bold essence of espresso. These cookies are generously studded with sweet toffee bits, delivering a chewy texture that is simply irresistible. Perfect for both casual get-togethers and cozy evenings at home, they are sure to impress coffee lovers and dessert enthusiasts alike.
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, melt the unsalted butter over medium heat. Cook until golden brown and nutty in aroma. Transfer to a bowl, stir in espresso powder, and refrigerate until firm (1-2 hours).
- Beat the solidified browned butter and sugars in a stand mixer until light and fluffy (3-4 minutes).
- Mix in the egg and vanilla extract until smooth.
- Add baking powder, baking soda, salt, and flour. Mix on low speed just until combined.
- Fold in toffee bits evenly throughout the dough.
- Scoop large dough balls onto a tray and refrigerate for several hours or up to 24 hours for best results.
- Preheat oven to 350°F (175°C). Arrange dough balls on a parchment-lined baking sheet, sprinkle with flaked sea salt, and bake for approximately 11-13 minutes or until edges are golden.
- Allow cookies to cool slightly before transferring them to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 20mg