Description
These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with a hint of espresso and sweet, crunchy toffee bits for a decadent treat. Enhanced with a touch of flaky sea salt and optional nuts, they offer a perfect balance of sweet, savory, and slight bitterness in every bite.
Ingredients
Scale
Butter Mixture
- 1 cup (2 sticks) unsalted butter
Sugar and Eggs
- 1 1/4 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
Flavorings
- 1 tablespoon vanilla extract
- 1 tablespoon instant espresso powder
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Add-ins
- 1 cup toffee bits (such as Heath or Skor)
- 1/2 cup chopped walnuts or pecans (optional)
- Flaky sea salt, for sprinkling
Instructions
- Brown Butter: Place the butter in a light-colored saucepan over medium heat. Let it melt completely, bubbling and foaming as it does.
- Watch for Browning: Continue cooking, swirling the pan occasionally, until the foaming subsides and butter turns a nutty brown color with brown bits forming at the bottom, about 5-8 minutes. Be vigilant to avoid burning.
- Stop Cooking: Remove from heat immediately and pour browned butter into a heatproof bowl to halt cooking.
- Cool Butter: Allow the browned butter to cool for 10-15 minutes until still liquid but not scalding hot.
- Mix Sugars and Butter: In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until smooth and creamy.
- Add Eggs: Incorporate eggs one at a time, mixing well after each addition.
- Add Flavorings: Stir in vanilla extract and instant espresso powder until evenly combined.
- Combine Dry Ingredients: Whisk flour, baking soda, and salt in a separate bowl.
- Mix Dry and Wet: Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined, avoiding overmixing.
- Fold in Add-ins: Gently fold in toffee bits and chopped nuts evenly into the dough.
- Chill Dough: Cover with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
- Preheat Oven: Set oven to 375°F (190°C) and line baking sheets with parchment paper.
- Form Cookies: Scoop rounded tablespoons of dough onto baking sheets, spacing 2 inches apart, and slightly flatten tops.
- Add Salt Topping: Sprinkle a pinch of flaky sea salt on each cookie.
- Bake Cookies: Bake 9-11 minutes until edges are golden and centers remain soft.
- Cool Cookies: Let cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.
Notes
- Use a light-colored saucepan to better monitor the butter browning process.
- Do not overcook the browned butter as it can quickly burn and impart a bitter taste.
- Chilling the dough helps control spread and enhances flavor—overnight chilling is ideal.
- Adjust nuts or omit for allergies or preferences.
- Flaky sea salt on top adds a beautiful contrast and depth but can be omitted for a milder flavor.
