Description
These Brown Butter Coffee Toffee Cookies are rich, buttery treats with a deep coffee flavor and delightful crunch from Heath toffee bits. Browned butter adds a nutty depth, making these cookies irresistibly aromatic and flavorful, perfect for coffee lovers and cookie enthusiasts alike.
Ingredients
Scale
Butter Mixture
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
Dry Ingredients
- ¼ cups (175 g) all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Sugars & Flavorings
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
Add-ins
- ½ cup (80 g) Heath toffee bits with chocolate
- Flaked sea salt for topping
Instructions
- Brown the Butter: Melt the unsalted butter in a medium saucepan over medium heat. Stir constantly to prevent burning and cook until the butter turns golden brown and releases a nutty aroma. Transfer the browned butter, including browned bits, into a bowl and stir in the espresso powder until fully incorporated. Refrigerate the mixture until it firms up, about 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the chilled browned butter with the brown sugar and granulated sugar on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Mix in the room-temperature egg and vanilla extract, beating until the dough is smooth and fully combined.
- Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and all-purpose flour to the wet mixture. Mix on low speed just until combined, taking care not to overmix the dough for tender cookies.
- Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough, ensuring they are evenly distributed throughout without breaking them up too much.
- Chill the Dough: Scoop the dough into large balls and refrigerate them for a few hours or up to 24 hours to allow flavors to meld and dough to firm up for easier baking.
- Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the dough balls spaced apart on a parchment-lined baking sheet. Sprinkle with flaked sea salt on top. Bake for 11-13 minutes, or until the edges are golden brown and the cookies are set.
- Cool & Serve: Allow the cookies to cool slightly on the baking sheet to set and firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Browning the butter slowly and stirring constantly is key to avoid burnt taste while developing rich nutty flavor.
- Refrigerating the browned butter and dough helps the cookies keep their shape and develops deeper flavors.
- Adjust baking time slightly depending on your oven and preferred cookie texture (softer or crispier).
- Use flaked sea salt sparingly to balance the sweet toffee and enhance the coffee notes.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes (plus 1-2 hours chilling time)
- Cook Time: 11-13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter cookies, coffee cookies, toffee cookies, espresso cookies, Heath toffee, dessert cookies, homemade cookies
