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Espresso Brown Butter Toffee Cookies Recipe

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3.9 from 2 reviews

These Espresso Brown Butter Toffee Cookies combine rich browned butter with the bold flavor of espresso and sweet, crunchy toffee bits. Crispy on the edges and chewy in the center, these cookies have a delightful nutty aroma and a subtle coffee kick that enhances the caramelized toffee sweetness. Perfect for coffee lovers and cookie enthusiasts alike.

Ingredients

Dry Ingredients

  • 2 ½ cups all-purpose flour (312g)
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 4 teaspoons instant espresso powder
  • ½ teaspoon kosher salt

Wet Ingredients

  • ¾ cup unsalted butter (170g), browned and cooled to room temperature (solidified)
  • 1 cup dark brown sugar (200g)
  • ½ cup granulated sugar (100g)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla bean paste

Add-ins

  • ½ cup toffee bits (85g)
  • Flakey sea salt, optional for sprinkling on finished cookies

Instructions

  1. Brown the Butter: Place the unsalted butter in a saucepan over low heat and cook it, stirring or swirling frequently, until small brown flakes form. The butter will foam and bubble; keep moving the foam aside to monitor the color. When the butter turns amber/brown and has a nutty, toasted aroma (about 7-10 minutes), pour it with the browned bits into a heatproof bowl and let it cool and solidify to room temperature (about 1 hour).
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cornstarch, instant espresso powder, and kosher salt. Set aside.
  3. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the cooled browned butter with the dark brown sugar and granulated sugar on medium-high speed (level 6 on a KitchenAid) until light and fluffy, about 4-5 minutes.
  4. Add Eggs and Vanilla: Scrape down the bowl, then add one egg and the vanilla bean paste. Mix for 30-60 seconds until combined. Scrape the sides and add the second egg, mixing again for 30-60 seconds until fully incorporated.
  5. Add Dry Ingredients: Reduce the mixer speed to low and add the flour mixture in three increments, scraping the bowl between additions. Mix until only a few streaks of flour remain; do not overmix.
  6. Fold in Toffee Bits: Gently fold the toffee bits into the dough using a spatula.
  7. Portion and Chill Dough: Using a size 30 scoop (just over 2 tablespoons), portion the dough into 24 equal scoops. Chill the scooped dough in the refrigerator for one hour to firm up.
  8. Preheat Oven and Prepare Baking Sheets: Heat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Arrange and Bake Cookies: Place chilled dough on prepared sheets about 2 inches apart (12 per half sheet pan). Bake for 8-10 minutes until edges are lightly browned and crisp but centers may look slightly underdone.
  10. Settle Cookies: Immediately after removing from the oven, drop the baking sheet onto the counter once to help create crinkled edges and slightly deflate the cookies. If they appear too puffy, gently press down with the flat bottom of a cup. Optionally, sprinkle with flakey sea salt while still warm.
  11. Cool Cookies: Let the cookies cool on the pan for 2 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browning the butter carefully is key to developing the deep nutty flavor; watch closely to prevent burning.
  • Allow the browned butter to fully solidify again to ensure proper creaming with sugars.
  • Chilling the dough helps control spreading and improves texture.
  • Use a size 30 cookie scoop to ensure uniform cookie size and even baking.
  • Dropping the pan helps create the signature crinkled edges and texture.
  • Flakey sea salt enhances the sweet and savory balance but is optional.
  • These cookies store well in an airtight container for up to 5 days.

Find it online: https://recipeplenty.com/espresso-brown-butter-toffee-cookies-recipe/