Espresso Brown Butter Toffee Cookies
These Espresso Brown Butter Toffee Cookies are quick to whip up and take the classic cookie to a whole new level with rich espresso and crunchy toffee bits.
Ingredients
Cookie Base
- 1 cup unsalted butter 2 sticks, browned
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon instant espresso powder or more if desired
- 1/2 teaspoon salt
Add-Ins
- 1 cup toffee bits
- 1 cup chocolate chips optional but recommended
Instructions
Preparation
- Start by melting the unsalted butter in a saucepan over medium heat. Stir it constantly until it turns golden brown and develops a beautiful nutty aroma.
- In a mixing bowl, combine the brown sugar and granulated sugar, then pour in your warm brown butter. Mix until well combined. Add the egg and vanilla extract, whisking until smooth.
- In another bowl, whisk together the all-purpose flour, baking soda, instant espresso powder, and salt. Gradually add this mixture to your wet ingredients, stirring just until combined.
- Add in the toffee bits and optional chocolate chips, folding everything together gently.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Baking
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Scoop tablespoon-sized balls of dough onto the sheets, ensuring enough space for them to spread. Bake for about 10-12 minutes or until golden brown but still soft in the center.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chilling the dough is essential to prevent excessive spreading. Use high-quality butter and fresh espresso powder for best flavor. Feel free to substitute toffee for nuts or dried fruit if desired.