Description
Delight in these Brown Butter Coffee Toffee Cookies, where rich browned butter and robust espresso powder mingle with crunchy Heath toffee bits, creating a perfect balance of nutty, sweet, and slightly salty flavors. These chewy, flavorful cookies are ideal for coffee lovers and anyone looking for a gourmet twist on a classic treat.
Ingredients
Scale
Browned Butter Mixture
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
Cookie Dough
- 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
- 1¼ cups (175 g) all-purpose flour
- ½ cup (80 g) Heath toffee bits with chocolate
Topping
- Flaked sea salt for topping
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook until it turns golden brown and emits a nutty aroma. Stir constantly to avoid burning. Once browned, transfer the butter along with any browned bits to a bowl and stir in the espresso powder. Refrigerate until the butter solidifies, about 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the solidified browned butter together with the brown and granulated sugars on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Incorporate the room temperature egg and vanilla extract into the mixture, beating until the batter is smooth and well combined.
- Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and all-purpose flour. Mix on low speed just until combined, being careful not to overmix to maintain cookie tenderness.
- Fold in Toffee Bits: Gently fold in the Heath toffee bits evenly through the dough to ensure every cookie packs a sweet crunch.
- Chill the Dough: Scoop the dough into large balls and refrigerate for at least a few hours, or up to 24 hours, to fully develop flavors and improve texture.
- Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the chilled dough balls on a parchment-lined baking sheet, sprinkle with flaked sea salt, and bake for 11-13 minutes until the edges turn golden brown and the centers are set.
- Cool & Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely, enhancing their chewy texture and flavor.
Notes
- To fully develop the nutty flavor, carefully monitor the butter while browning to prevent burning.
- Chilling the dough is essential for flavor depth and to prevent spreading during baking.
- Use room temperature egg for better incorporation and dough texture.
- Flaked sea salt sprinkled on top balances sweetness and adds a delightful crunch.
- Store cookies in an airtight container for up to a week or freeze for longer storage.
