Description
Delight in the rich, nutty flavors of Brown Butter Espresso Toffee Cookies, combining the deep essence of espresso with sweet, crunchy toffee and optional chocolate chips for a chewy, aromatic treat.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon instant espresso powder
- 1 cup toffee bits
- 3/4 cup semi-sweet chocolate chips (optional)
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter and cook, stirring frequently, until it foams and turns golden brown with a nutty aroma, about 5–7 minutes. Immediately remove from heat and pour into a heat-safe bowl to cool slightly.
- Mix Sugars and Browned Butter: In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until well mixed.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the sugar mixture and beat until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and espresso powder.
- Mix Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in Toffee and Chocolate Chips: Gently fold in the toffee bits and chocolate chips, if using.
- Chill the Dough: Cover and chill the dough for at least 1 hour to enhance flavor and texture.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop Dough: Scoop the dough into 1.5 tablespoon-sized balls and place 2 inches apart on the prepared baking sheets.
- Bake Cookies: Bake for 10–12 minutes, or until the edges are golden and the centers are set but soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough enhances flavor and texture—don’t skip this step.
- Use dark chocolate chips for a bolder chocolate flavor or omit them to highlight the toffee and espresso.
- Store cookies in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
