Description
Indulge in the rich, nutty flavor of Brown Butter Coffee Toffee Cookies. These delightful cookies combine the deep caramel notes of browned butter and toffee bits with a hint of espresso for a subtle coffee kick. Perfectly chewy with a slight crunch from chopped nuts and a finishing touch of flaky sea salt, these cookies are a sophisticated treat for any occasion.
Ingredients
Scale
Brown Butter Base
- 1 cup (2 sticks) unsalted butter
Cookie Dough
- 1 1/4 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon instant espresso powder
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup toffee bits (such as Heath or Skor)
- 1/2 cup chopped walnuts or pecans (optional)
- Flaky sea salt, for sprinkling
Instructions
- Brown the Butter: Place the butter in a light-colored saucepan over medium heat. Let it melt completely; it will bubble and foam as it melts. Continue cooking, swirling the pan occasionally, until foaming subsides and the butter turns a nutty brown color with brown bits forming on the bottom, approximately 5-8 minutes. Watch carefully to avoid burning.
- Cool the Butter: Remove the pan from heat and immediately pour the browned butter into a heatproof bowl to stop the cooking process. Let it cool for about 10-15 minutes until still liquid but not hot.
- Mix Sugars and Butter: In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until the mixture is smooth and creamy.
- Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to ensure an even texture.
- Incorporate Flavors: Stir in the vanilla extract and instant espresso powder to the wet mixture for added depth of flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to avoid overmixing.
- Add Mix-ins: Fold in the toffee bits and optional chopped nuts evenly through the dough.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes, up to 24 hours, to improve texture and flavor.
- Prepare for Baking: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Form Cookies: Remove dough from refrigerator. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared sheets with about 2 inches spacing. Slightly flatten tops with fingers.
- Add Salt: Sprinkle flaky sea salt on top of each cookie for a burst of savory flavor.
- Bake: Bake for 9-11 minutes, until edges are golden brown and centers remain slightly soft.
- Cool: Let cookies cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.
Notes
- Use a light-colored pan for browning butter to better monitor the color change and prevent burning.
- Brown butter adds a rich, nutty flavor and enhances the overall cookie taste.
- Chilling the dough is essential for controlling spread and developing flavors.
- Flaky sea salt provides a perfect contrast to the sweetness and enhances the coffee and toffee notes.
- Walnuts or pecans add texture and complement the toffee bits, but can be omitted for a nut-free option.
- Espresso powder intensifies the coffee flavor without making the cookies taste like coffee.
