Description
These Brown Butter Coffee Toffee Cookies combine the rich, nutty flavor of brown butter with the bold taste of espresso and the sweet crunch of toffee bits. Perfectly chewy with slightly crisp edges and optional mini chocolate chips for extra indulgence, these American-style cookies make a delightful dessert or coffee companion.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar (light or dark)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon instant espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup toffee bits
- 1/2 cup mini chocolate chips (optional)
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter and stir constantly for 5–7 minutes until it turns golden brown and emits a nutty aroma. Remove from heat and allow it to cool for 10 minutes.
- Mix Sugars with Butter: In a large bowl, whisk the browned butter together with brown sugar and granulated sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing until the batter is fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, instant espresso powder, baking soda, baking powder, and salt to ensure even distribution.
- Form the Dough: Gradually stir the dry ingredient mixture into the wet mixture until just combined. Then, fold in the toffee bits and mini chocolate chips if using.
- Chill the Dough: Cover and refrigerate the dough for at least 30 minutes to help the flavors meld and to prevent spreading during baking.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Scoop and Bake: Using a tablespoon-sized scoop, place dough balls 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes or until the edges are golden and the centers appear just set.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For crisper edges, bake the cookies an additional 1-2 minutes.
- The dough can be made a day ahead and refrigerated overnight to enhance flavor.
- If preferred, substitute the espresso powder with decaffeinated version or omit it entirely for a milder coffee flavor.
