Brown Butter Coffee Toffee Cookies
Indulge in rich, nutty brown butter cookies with toffee bits and a hint of espresso for an irresistible treat perfect with coffee or dessert.
Ingredients
For the Cookie Dough
- ½ cup unsalted butter to be browned
- 1 tablespoon espresso powder
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- ½ tablespoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup all-purpose flour
- ½ cup Heath toffee bits with chocolate
- Flaked sea salt for topping
Instructions
Preparation
- Melt the unsalted butter in a medium saucepan over medium heat and cook until it turns golden brown and gives off a nutty aroma. Remove from heat and allow to cool slightly.
- In a bowl, combine the brown sugar and granulated sugar, then pour in the warm brown butter and mix until light and fluffy.
- Add the room-temperature egg and vanilla extract, beating until well combined.
- In another bowl, whisk together the baking powder, baking soda, salt, and all-purpose flour. Gradually add this dry mixture to the wet ingredients just until combined.
- Fold in the Heath toffee bits carefully.
- Cover the dough and chill in the refrigerator for at least 2 hours or overnight.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drop dollops of cookie dough onto the lined baking sheet, leaving ample space for spreading. Sprinkle flaked sea salt on top.
- Bake for 11-13 minutes or until the edges are golden brown. Cool on a wire rack before serving.
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Notes
Store cooled cookies in an airtight container for up to a week or freeze for up to three months. Allow to thaw before serving.