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.
Ingredients
Scale
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)
Instructions
- Melt unsalted butter in a saucepan over gentle heat, continuously swirling to prevent burning and promote even browning.
- 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.
- Pour browned butter, including caramelized solids, into a heatproof container and allow natural cooling and solidification at room temperature for approximately one hour.
- Combine flour, baking soda, cornstarch, espresso powder, and kosher salt in a mixing bowl, thoroughly whisking to ensure even distribution of dry ingredients.
- 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.
- Incorporate eggs individually, ensuring complete integration after each addition, then blend in vanilla extract.
- 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.
- Delicately fold toffee bits into dough using a flexible spatula, distributing evenly throughout the mixture.
- Refrigerate dough for 30-60 minutes to intensify flavor complexity and improve structural integrity.
- Preheat oven to 350°F and prepare baking sheets with parchment paper.
- Shape dough into uniform 2-tablespoon portions, positioning them with sufficient spacing to allow spreading during baking.
- Bake for 10-12 minutes until edges develop a golden-brown color and centers appear slightly underdone.
- Allow cookies to rest on baking sheet for 5 minutes to stabilize, then transfer to wire cooling rack.
- 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