Description
Delight in these rich and flavorful Espresso Brown Butter Toffee Cookies, combining the deep aroma of espresso, the nutty depth of brown butter, and the sweet crunch of toffee bits for an irresistible treat perfect for coffee lovers and cookie enthusiasts alike.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1 ½ cups brown sugar
- 2 teaspoons espresso powder
- 2 teaspoons vanilla extract
- 1 egg
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- 1 cup toffee bits
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Brown the Butter: In a saucepan over medium heat, melt the butter while stirring occasionally. Continue cooking until the butter turns golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk together the brown sugar, espresso powder, and vanilla extract. Add the egg and blend until fully combined.
- Add Brown Butter: Gradually stir the cooled brown butter into the wet ingredients, mixing well to integrate the flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Mix Dry and Wet: Slowly add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overmixing.
- Add Toffee Bits: Gently fold in the toffee bits to distribute them evenly throughout the dough.
- Scoop Dough: Using a tablespoon measure, scoop portions of the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown, signaling they are perfectly baked.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them onto a wire rack to cool completely, ensuring they set properly.
Notes
- Brown butter adds a deep, nutty flavor that enhances the cookie’s richness.
- Espresso powder intensifies the chocolatey notes and adds a subtle coffee kick without overpowering.
- Be careful not to overbake; cookies will continue to set when cooling.
- For softer cookies, reduce baking time slightly.
- Store cookies in an airtight container at room temperature for up to one week.
