Description
Indulge in the rich and complex flavors of these Espresso Brown Butter Toffee Cookies. The nutty browned butter perfectly complements the robust espresso powder while sweet toffee bits and semi-sweet chocolate chips add delightful bursts of texture and flavor. These chewy, gourmet cookies are an irresistible treat for coffee and dessert lovers alike.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon instant espresso powder
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
Add-ins
- 1 cup toffee bits
- 1/2 cup semi-sweet chocolate chips
- Flaky sea salt for topping (optional)
Instructions
- Brown the Butter: Place the butter in a saucepan over medium heat. Cook, stirring frequently, until it melts, foams, and then turns a golden brown with a nutty aroma. Remove from heat and let it cool for about 10 minutes.
- Mix Sugars and Butter: In a large mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth and well combined.
- Add Eggs and Flavorings: Add the eggs one at a time to the sugar mixture, mixing well after each addition. Stir in the vanilla extract and instant espresso powder until fully dissolved.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep cookies tender.
- Fold in Add-ins: Gently fold in the toffee bits and semi-sweet chocolate chips ensuring even distribution throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to deepen flavors and prevent spreading during baking.
- Prepare to Bake: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape and Bake: Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them apart. Bake for 10 to 12 minutes until the edges turn golden but the centers remain soft.
- Cool and Finish: Remove from the oven and optionally sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough enhances the flavors and helps prevent the cookies from spreading excessively during baking.
- For a stronger coffee flavor, increase the amount of espresso powder slightly based on preference.
- The cookies taste even better the next day, allowing the flavors to settle and deepen.
