Why You’ll Love This Recipe
These cookies are an absolute game-changer. The rich flavor of brown butter gives the cookies a deep, toasted taste that you won’t find in regular cookies. The addition of espresso enhances the flavor, giving a subtle coffee punch that pairs beautifully with the toffee bits, which add sweetness and crunch. Perfect for a special occasion or just a sweet pick-me-up with your afternoon coffee, these cookies offer a perfect blend of textures and flavors.
Ingredients
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1 cup unsalted butter
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1 ¼ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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1 tablespoon espresso powder
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1 cup brown sugar, packed
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1 large egg
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1 teaspoon vanilla extract
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½ cup toffee bits or chopped toffee
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½ cup dark chocolate chips (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Brown the Butter: In a medium-sized saucepan, melt the butter over medium heat. Continue cooking it until it turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and set aside to cool slightly.
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Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, salt, and espresso powder. Set aside.
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Combine Wet Ingredients: In a large mixing bowl, combine the brown sugar and browned butter. Stir until smooth and creamy. Beat in the egg and vanilla extract until fully incorporated.
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Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients until just combined. Be careful not to overmix.
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Fold in the Toffee: Gently fold in the toffee bits (and chocolate chips if you’re using them).
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Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to help the flavors develop and prevent the cookies from spreading too much during baking.
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Preheat and Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Scoop dough into tablespoon-sized balls and place them on the baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers are just set.
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Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
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Servings: 20-24 cookies
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Preparation time: 15 minutes
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Cooking time: 10-12 minutes
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Total time: 45 minutes (including chilling time)
Variations
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Add nuts: To add more texture and flavor, try adding chopped nuts like pecans, walnuts, or almonds to the dough.
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Chocolate variation: Swap in milk chocolate chips or white chocolate chips instead of dark chocolate for a different flavor profile.
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Decaf version: If you prefer a less caffeinated treat, you can use decaffeinated espresso powder for a gentler coffee flavor.
Storage/Reheating
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Storage: These cookies can be stored in an airtight container at room temperature for up to one week. For longer storage, place them in the freezer for up to 3 months. Just make sure they’re well sealed to prevent freezer burn.
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Reheating: To enjoy them warm again, pop the cookies in the microwave for about 10-15 seconds or in a 350°F oven for 3-5 minutes to get the soft, gooey texture back.
FAQs
1. Can I use regular butter instead of brown butter?
Yes, you can use regular butter, but brown butter adds a nutty, caramel-like flavor that really elevates the taste of these cookies.
2. How do I know when the brown butter is done?
Brown butter is ready when it has a golden-brown color and a nutty aroma. Be careful not to burn it, as it can go from brown to burnt very quickly.
3. Can I make the dough ahead of time?
Yes, the dough can be made ahead of time and refrigerated for up to 48 hours. This actually helps the flavors meld and results in even better cookies!
4. What if I don’t have espresso powder?
If you don’t have espresso powder, you can substitute it with instant coffee granules. Just make sure to use half the amount as espresso powder is more concentrated.
5. Can I freeze the cookie dough?
Yes, you can freeze the dough. Scoop the dough into balls and place them on a baking sheet. Freeze them until firm, then transfer the dough balls to a freezer bag. When you’re ready to bake, just bake them directly from frozen, adding an extra minute or two to the baking time.
6. Can I add other mix-ins?
Absolutely! Feel free to add chocolate chunks, chopped nuts, or dried fruit to customize these cookies to your liking.
7. Can I use light brown sugar instead of dark brown sugar?
Yes, you can use light brown sugar instead of dark brown sugar. The flavor will be a little less rich, but the cookies will still turn out great.
8. What’s the best way to store leftover cookies?
Store leftover cookies in an airtight container to keep them fresh. You can also place a slice of bread in the container to help keep the cookies soft.
9. How do I make these cookies more chewy?
To make the cookies chewier, you can reduce the amount of flour slightly or underbake them by a minute or two so the centers remain soft.
10. Can I use salted butter?
You can use salted butter, but you may want to reduce the added salt in the recipe by a pinch to balance the flavors.
Conclusion
Espresso Brown Butter Toffee Cookies are a delectable treat with a perfect blend of rich, nutty, and sweet flavors. The brown butter adds depth, while the espresso provides a boost, and the toffee gives a crunchy, sweet contrast. These cookies are perfect for any coffee lover or anyone looking to try something a little different with their cookie game. Enjoy them with a cup of coffee for the ultimate indulgence!
Espresso Brown Butter Toffee Cookies
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 40 minutes
- Yield: 20-24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Espresso Brown Butter Toffee Cookies offer a perfect balance of rich, nutty brown butter, a caffeine boost from espresso, and the delightful crunch of toffee bits. These cookies are an irresistible treat for coffee lovers, combining deep, toasty flavors with a sweet touch. Perfect for a special occasion or a coffee break, these cookies bring a sophisticated twist to your usual cookie recipe.
Ingredients
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1 cup unsalted butter
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1 ¼ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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1 tablespoon espresso powder
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1 cup brown sugar, packed
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1 large egg
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1 teaspoon vanilla extract
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½ cup toffee bits or chopped toffee
- ½ cup dark chocolate chips (optional)
Instructions
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Brown the butter: In a medium saucepan, melt the butter over medium heat. Continue cooking for 5-7 minutes until it turns golden brown and emits a nutty aroma. Remove from heat and set aside to cool slightly.
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Mix dry ingredients: In a bowl, whisk together the flour, baking soda, salt, and espresso powder. Set aside.
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Combine wet ingredients: In a large mixing bowl, combine brown sugar and browned butter. Stir until smooth. Add the egg and vanilla extract, mixing until fully incorporated.
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Combine wet and dry: Gradually add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.
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Fold in toffee: Gently fold in the toffee bits and optional chocolate chips.
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Chill dough: Cover and refrigerate the dough for at least 30 minutes to help it firm up and prevent excessive spreading during baking.
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Preheat and bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Scoop dough into tablespoon-sized balls and space them 2 inches apart. Bake for 10-12 minutes until the edges are golden, and the centers are set.
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Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a chewier cookie, slightly reduce the flour or underbake by a minute.For a less caffeinated treat, use decaffeinated espresso powder.Store cookies in an airtight container for up to one week, or freeze for up to 3 months.Customize by adding nuts like walnuts or pecans for extra texture.
