Description
Indulge in these Brown Butter Coffee Toffee Cookies, a perfect blend of nutty flavors and espresso that delight the senses.
Ingredients
Scale
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (175 g) all-purpose flour
- ½ cup (80 g) Heath toffee bits with chocolate
- Flaked sea salt for topping
Instructions
- Brown the butter: In a medium saucepan over medium heat, melt the butter, stirring constantly until golden brown. Transfer to a bowl and stir in espresso powder. Refrigerate until firm, about 60-120 minutes.
- Prepare the dough: Using a stand mixer, beat the solidified browned butter with both sugars for 3-4 minutes until light and fluffy.
- Add egg and vanilla: Incorporate the egg and vanilla extract, mixing until smooth.
- Incorporate dry ingredients: Add baking powder, baking soda, salt, and flour into the mixture on low speed.
- Fold in toffee bits: Gently fold in Heath toffee bits for even distribution.
- Chill the dough: Scoop dough into balls and refrigerate for a few hours or overnight.
- Preheat oven & bake: Preheat oven to 350°F (175°C). Line baking sheet with parchment and sprinkle dough balls with sea salt. Bake for 11-13 minutes.
- Cool & serve: Let the cookies cool before transferring to a wire rack. Enjoy with coffee!
Notes
Make-ahead dough can be chilled for up to 24 hours. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg