Description
These Espresso Brown Butter Toffee Cookies combine the rich, nutty flavor of browned butter with the bold taste of espresso and the delightful crunch of toffee bits. Perfectly soft with crisp edges, these cookies make a luxurious treat for coffee and dessert lovers alike.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1 ½ cups brown sugar
- 2 teaspoons espresso powder
- 2 teaspoons vanilla extract
- 1 egg
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- 1 cup toffee bits
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Bake Brown Butter: In a saucepan over medium heat, melt the unsalted butter, stirring occasionally. Continue cooking until the butter turns golden brown and emits a nutty aroma, approximately 5-7 minutes. Remove from heat and allow to cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk together the brown sugar, espresso powder, and vanilla extract until well combined. Add the egg and mix thoroughly.
- Add Browned Butter: Gradually pour in the cooled brown butter mixture into the wet ingredients, stirring to combine evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Mix Dough: Slowly add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing.
- Add Toffee Bits: Fold in the toffee bits evenly through the cookie dough.
- Portion Cookies: Using a tablespoon, scoop cookie dough portions onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 8-10 minutes or until the cookie edges turn golden brown.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the butter is cooked until it just turns golden brown and smells nutty to achieve the best flavor without burning it.
- Do not overmix the dough once the dry ingredients are added; this will help keep the cookies tender.
- For a stronger espresso flavor, increase the espresso powder to 3 teaspoons.
- Store cookies in an airtight container at room temperature for up to 5 days for freshness.
- You can substitute toffee bits with chopped nuts or chocolate chips if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
