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

1 cup unsalted butter
1 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon espresso powder
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
½ cup toffee bits or chopped toffee
½ cup dark chocolate chips (optional)

Cook Mode Prevent your screen from going dark

Instructions

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.
Mix dry ingredients: In a bowl, whisk together the flour, baking soda, salt, and espresso powder. Set aside.
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.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.
Fold in toffee: Gently fold in the toffee bits and optional chocolate chips.
Chill dough: Cover and refrigerate the dough for at least 30 minutes to help it firm up and prevent excessive spreading during baking.
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.
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.