Brown Butter Coffee Toffee Cookies
A sophisticated, chewy cookie blending toasted butter, bold espresso, and crunchy toffee.
Ingredients
- 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
- 1 ¼ cups 175 g all-purpose flour
- ½ cup 80 g Heath toffee bits with chocolate
- Flaked sea salt for topping
Instructions
- In a medium saucepan over medium heat, melt the butter and cook until golden brown with a nutty aroma.
- Transfer the butter and bits to a bowl, then stir in the espresso powder until dissolved.
- Refrigerate the mixture until the butter firms up into a soft solid.
- Using a stand mixer, beat the solidified browned butter and both sugars until light and fluffy.
- Mix in the egg and vanilla, beating the batter until smooth.
- Add the baking powder, baking soda, salt, and flour, mixing on low speed until just combined.
- Gently fold in the toffee bits until evenly distributed.
- Scoop the dough into large balls and refrigerate for several hours or overnight.
- Preheat the oven and place the chilled dough balls on a parchment-lined baking sheet.
- Sprinkle each with flaked sea salt and bake until the edges are golden brown.
- Let the cookies cool slightly on the sheet before moving them to a wire rack.
Notes
• Storage: Keep in an airtight container at room temperature for up to five days.
• Freezing: Dough balls can be frozen for up to three months; bake directly from frozen with a slightly longer bake time.
• Reheating: For a fresh-from-the-oven feel, warm cookies in a low oven for a few minutes until soft.
• Freezing: Dough balls can be frozen for up to three months; bake directly from frozen with a slightly longer bake time.
• Reheating: For a fresh-from-the-oven feel, warm cookies in a low oven for a few minutes until soft.