These espresso brown butter toffee cookies feature lightly crisp edges and soft, chewy centers, enriched with the rich flavors of brown butter and espresso. The addition of toffee bits provides the perfect touch of sweetness, making them a delightful treat for coffee and cookie enthusiasts alike.
Ingredients:
2½ cups all-purpose flour (312g)
1 teaspoon baking soda
2 teaspoons cornstarch
4 teaspoons instant espresso powder
½ teaspoon kosher salt
¾ cup unsalted butter (170g), browned and returned to room temperature
1 cup dark brown sugar (200g)
½ cup granulated sugar (100g)
2 large eggs, room temperature
2 teaspoons pure vanilla extract
½ cup toffee bits (85g)
Flaky sea salt, optional for sprinkling on finished cookies
Directions:
Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and emits a nutty aroma. Remove from heat and let it cool to room temperature.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, instant espresso powder, and kosher salt.
Mix Wet Ingredients:
In a large bowl, cream together the browned butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy. This process should take about 4-5 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture in three additions, mixing just until combined after each addition. Be careful not to overmix.
Add Toffee Bits:
Gently fold the toffee bits into the cookie dough using a spatula.
Chill the Dough:
Cover the dough and refrigerate for at least 1 hour to allow the flavors to meld and to prevent the cookies from spreading too much during baking.
Bake the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Cool and Serve:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
If desired, sprinkle a pinch of flaky sea salt on top of each cookie for an added flavor contrast.
Prep Time: 20 minutes
Bake Time: 10-12 minutes
Chill Time: 1 hour
Total Time: 1 hour 32 minutes
Kcal: Approximately 200 kcal per cookie
Servings: 24 cookies
Tips:
Using instant espresso powder enhances the coffee flavor without adding extra liquid.
Chilling the dough is essential to prevent excessive spreading and to develop the cookies’ flavor.
For a more pronounced coffee taste, consider adding an extra teaspoon of instant espresso powder.