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Brown Butter Coffee Toffee Cookies Recipe

Brown Butter Coffee Toffee Cookies Recipe
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★★★★★

5.2 from 23 reviews

These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with a subtle espresso kick and crunchy chocolate toffee bits, topped with a sprinkle of flaked sea salt for the perfect balance of sweet and savory.

Ingredients

Scale

Wet Ingredients

  • ½ cup (113.5 g) unsalted butter
  • 1 large egg, room temperature
  • ½ tablespoon vanilla extract

Dry Ingredients

  • ¾ cup (165 g) brown sugar
  • ¼ cup (50 g) granulated sugar
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (175 g) all-purpose flour
  • 1 tablespoon espresso powder

Add-ins & Toppings

  • ½ cup (80 g) Heath toffee bits with chocolate
  • Flaked sea salt for topping

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt the butter and cook it until it turns golden brown and releases a nutty aroma, stirring constantly to avoid burning. Transfer the browned butter and any browned bits to a bowl, stir in the espresso powder, then refrigerate until firm, about 1-2 hours.
  2. Prepare the Dough: Using a stand mixer, beat the solidified browned butter along with the brown sugar and granulated sugar on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
  3. Add Egg and Vanilla: Mix in the egg and vanilla extract, beating until the mixture is smooth and fully combined.
  4. Incorporate Dry Ingredients: Add the baking powder, baking soda, salt, and all-purpose flour. Mix on low speed until just combined, making sure not to overmix to maintain cookie tenderness.
  5. Fold in Toffee Bits: Gently fold the Heath toffee bits into the dough until they are evenly distributed throughout.
  6. Chill the Dough: Scoop the dough into large balls and place them in the refrigerator for a few hours or up to 24 hours to chill and firm up. This helps prevent spreading during baking.
  7. Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the dough balls on a parchment-lined baking sheet with some spacing in between. Lightly sprinkle the tops with flaked sea salt. Bake for 11-13 minutes until the edges are golden brown and the centers look set.
  8. Cool & Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. This step ensures they finish setting and maintains their chewy texture.

Notes

  • Browned butter adds a deep, nutty complexity that enhances the espresso and toffee flavors.
  • Chilling the dough is essential for preventing excessive spreading and improving texture.
  • Toffee bits can be substituted with other chocolate or caramel candy bits as preferred.
  • Use flaked sea salt sparingly to balance the sweetness without overpowering.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

Keywords: brown butter cookies, coffee cookies, toffee cookies, espresso cookies, chocolate toffee, baked cookies

Find it online: https://cheframi.com/brown-butter-coffee-toffee-cookies-recipe/