Heavenly Brown Butter Espresso Toffee Cookies Recipe

Those buttery brown butter espresso toffee cookies carry serious magic in every delectable bite.

Nutty caramel undertones dance with deep coffee notes, creating an irresistible symphony of flavor.

Dark chocolate chips whisper decadence through each golden-edged morsel.

Rich toffee fragments crackle between soft, tender crumbs, promising intense satisfaction.

Unexpected espresso hints surge through the sweet landscape, challenging traditional cookie expectations.

Melted butter adds luxurious depth, transforming ordinary ingredients into extraordinary sensations.

Bake these incredible treats and watch everyone swoon with pure cookie enthusiasm.

Espresso Toffee Cookies Roasted Nut Variants

• Gluten-Free Hero: Replace wheat flour with a 1:1 gluten-free baking blend, maintaining the same measurements and texture while ensuring celiac-friendly enjoyment.
• Vegan Delight: Swap butter with coconut oil, use flax eggs instead of chicken eggs, select dairy-free toffee bits, and ensure all ingredients are plant-based for a compassionate cookie experience.
• Lower-Sugar Option: Reduce both sugars by 25%, substitute with monk fruit sweetener or stevia, and use sugar-free toffee pieces to create a more metabolically friendly treat without sacrificing rich flavor.
• Nut-Free Adaptation: Skip any potential nut-based ingredients, verify toffee bits are nut-free, and confirm all components are safe for those with nut allergies while preserving the espresso and brown butter essence.

FAQs

• Why use browned butter in this recipe?

Browned butter adds a deep, nutty flavor and complexity to the cookies. By caramelizing the milk solids in butter, you create a rich, toasty taste that elevates the entire dessert.

• Can I substitute espresso powder with another ingredient?

While espresso powder provides a robust coffee flavor, you can use instant coffee granules as a direct substitute. If you want to avoid coffee completely, try using cocoa powder for a different depth of flavor.

• How important is chilling the dough?

Chilling the dough is crucial for developing flavor and preventing the cookies from spreading too much during baking. It allows the flour to hydrate and the fats to solidify, resulting in a more concentrated, delicious cookie with a better texture.

• What type of toffee bits work best in this recipe?

Heath bar pieces or store-bought toffee bits work perfectly. Chopped chocolate-covered toffee can also add an extra layer of richness to the cookies, creating a more complex flavor profile.

Reasons to Love Brown Butter Espresso Toffee Cookies

Unlock Irresistible Baking Magic

• Elevate Flavor Complexity: Brown butter transforms ordinary cookies into a gourmet experience with its deep, nutty undertones and rich caramelized essence that elevates every delightful bite.
• Craft Café-Worthy Treats: Espresso powder infuses sophisticated coffee notes, creating a sophisticated cookie perfect for afternoon breaks or elegant dessert gatherings with minimal professional baking skills required.
• Quick Weekend Baking Delight: These cookies come together in under an hour of active preparation, making them an ideal spontaneous baking project for home cooks seeking delicious results without extensive time commitment.
• Texture Lover's Dream: Toffee bits add delectable crunch and caramel sweetness, while the slightly underbaked center ensures a soft, melt-in-your-mouth texture that cookie enthusiasts will absolutely adore.

Brown Butter Espresso Toffee Cookies Ingredients

• Unsalted Butter: Key ingredient for brown butter, provides rich, nutty flavor and creates a deep caramel tone.
• Dark Brown Sugar: Adds moisture and deep molasses character to the cookie.
• Granulated Sugar: Helps with cookie structure and provides sweetness.

• All-Purpose Flour: Foundation of cookie structure with balanced protein content.
• Cornstarch: Creates tender and soft cookie texture.
• Baking Soda: Helps cookies rise and spread evenly.
• Kosher Salt: Enhances overall flavor profile.

• Espresso Powder: Adds sophisticated coffee depth and complexity.
• Vanilla Extract: Rounds out and complements other flavors.

• Large Eggs: Provides structure and helps bind ingredients together.

• Toffee Bits: Introduces crunchy caramel notes and sweet complexity.

• Flaky Sea Salt: Offers sophisticated flavor contrast and gourmet touch.

How to Bake Brown Butter Espresso Cookies

Step 1: Create Nutty Brown Butter

Melt unsalted butter in a saucepan over low heat.

Stir or swirl the pan continuously.

Watch as the butter foams and bubbles.

Move the foam aside occasionally to check the color.

When the butter turns golden brown and releases a rich, nutty aroma (around 7-10 minutes), it’s perfectly browned.

Pour the browned butter and its delicious browned bits into a heatproof bowl.

Let it cool and solidify at room temperature for about an hour.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking soda
• Cornstarch
• Espresso powder
• Kosher salt

Whisk the ingredients together thoroughly and set aside.

Step 3: Cream Butter and Sugars

Using a stand mixer with a paddle attachment, cream the cooled browned butter with dark brown sugar and granulated sugar.

Beat on medium-high speed until the mixture becomes light and fluffy.

Step 4: Add Eggs and Vanilla

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract until fully incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients.

Mix on low speed until just combined.

Be careful not to overmix the dough.

Step 6: Fold in Toffee Bits

Gently fold toffee bits into the cookie dough using a spatula.

Step 7: Chill the Dough

Cover the dough and refrigerate for 30 minutes to 1 hour.

This step enhances the flavor and improves the cookie’s texture.

Step 8: Prepare for Baking

Preheat the oven to 350°F.

Line baking sheets with parchment paper.

Step 9: Shape and Bake Cookies

Scoop the dough into 2-tablespoon-sized balls.

Place them 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes until the edges turn golden and the centers look slightly underbaked.

Step 10: Cool and Finish

Let the cookies rest on the baking sheet for 5 minutes.

Transfer to a wire rack to cool completely.

Optional: Sprinkle flaky sea salt on top of the warm cookies for an extra flavor boost.

Expert Notes for Brown Butter Espresso Toffee Cookies

• Carefully monitor the butter's color and aroma to achieve a rich, nutty flavor without burning. Stir or swirl the pan constantly for even browning.
• Refrigerate the cookie dough for at least 30 minutes to develop deeper flavors and prevent spreading during baking.
• Mix dry ingredients into wet ingredients just until combined to ensure tender, soft cookies with the perfect texture.
• Remove cookies from the oven when edges are golden but centers look slightly underbaked for a chewy, moist result.
• Sprinkle flaky sea salt on warm cookies to enhance the complex flavors of browned butter and toffee.

Store Brown Butter Espresso Toffee Cookies

• Store cooled cookies in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking.
• Wrap cookies individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months for maximum freshness.
• Remove frozen cookies from the freezer and let them sit at room temperature for 15-20 minutes before enjoying. No need to reheat.
• Warm cookies briefly in the microwave for 5-10 seconds to restore their soft, slightly crisp edges if they've become too firm.

What to Drink with Espresso Toffee Cookies

• Brew Perfect Coffee Companion: Rich medium-roast Colombian coffee enhances the espresso notes in the cookies, creating a harmonious flavor profile that highlights the brown butter's nutty complexity.
• Complement with Dessert Wine: Select a sweet Pedro Ximénez sherry to balance the toffee's caramel undertones and provide a luxurious counterpoint to the cookie's rich texture.
• Match with Creamy Counterpoint: Serve alongside vanilla bean gelato, which cuts through the cookie's intense butterscotch-like depth and provides a smooth, cooling contrast to the espresso's bold character.
• Elevate with Salty Sidekick: Pair with salted caramel hot chocolate, mirroring the cookie's sea salt finish and creating a decadent, multilayered taste experience that celebrates sweet and savory elements.

Brown Butter Espresso Toffee Cookies Recipe

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4.5 from 40 reviews

• Total Time: 30 minutes
• Yield: 24 1x

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Description

Chocolate-loving bakers discover pure bliss with brown butter espresso toffee cookies, a magical treat blending rich, nutty butter with intense coffee notes. Crisp edges, chewy centers, and toffee bits create an irresistible dessert that promises pure indulgence for cookie enthusiasts.

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Ingredients

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Dry Ingredients:

• 2.5 cups (312g) all-purpose flour
• 1 teaspoon (5g) baking soda
• 2 teaspoons (4g) cornstarch
• 4 teaspoons (8g) instant espresso powder
• 0.5 teaspoon (3g) kosher salt

Wet and Sweet Ingredients:

• 0.75 cup (170g) unsalted butter, browned and returned to room temperature
• 1 cup (200g) dark brown sugar
• 0.5 cup (100g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons (10ml) pure vanilla extract

Finishing Ingredients:

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

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Instructions

1. Melt unsalted butter in a saucepan over gentle heat, continuously swirling to prevent burning and promote even browning.
2. Watch for foaming and bubbling, occasionally clearing foam to monitor color transformation. Remove from heat when butter achieves a rich amber hue and releases a distinctive nutty fragrance, typically after 7-10 minutes.
3. Pour browned butter, including caramelized solids, into a heatproof container and allow natural cooling and solidification at room temperature for approximately one hour.
4. Combine flour, baking soda, cornstarch, espresso powder, and kosher salt in a mixing bowl, thoroughly whisking to ensure even distribution of dry ingredients.
5. Using a stand mixer, cream cooled browned butter with dark brown and granulated sugars at medium-high speed until mixture becomes light, airy, and significantly voluminous.
6. Incorporate eggs individually, ensuring complete integration after each addition, then blend in vanilla extract.
7. Gradually introduce dry ingredient mixture to wet ingredients, mixing at low speed until just combined, taking care to avoid overmixing which can toughen cookie texture.
8. Delicately fold toffee bits into dough using a flexible spatula, distributing evenly throughout the mixture.
9. Refrigerate dough for 30-60 minutes to intensify flavor complexity and improve structural integrity.
10. Preheat oven to 350°F and prepare baking sheets with parchment paper.
11. Shape dough into uniform 2-tablespoon portions, positioning them with sufficient spacing to allow spreading during baking.
12. Bake for 10-12 minutes until edges develop a golden-brown color and centers appear slightly underdone.
13. Allow cookies to rest on baking sheet for 5 minutes to stabilize, then transfer to wire cooling rack.
14. Optional: Sprinkle flaky sea salt across warm cookies to enhance flavor profile and provide textural contrast.

Notes

• Brown butter technique is crucial for developing deep, nutty flavor in these cookies, so watch the butter carefully to prevent burning.
• Cold dough ensures cookies maintain structure and prevent excessive spreading during baking, creating a perfect chewy texture.
• Espresso powder enhances chocolate notes and adds complexity without overwhelming the cookie’s delicate flavor profile.
• Refrigerating dough allows ingredients to meld together, resulting in more intense and balanced taste experience.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 140
• Sugar: 10g
• Sodium: 80mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 25mg