Description
Indulge in the magical combination of brown butter, coffee, and toffee with these irresistible cookies, perfect for late-night snacks or festive gatherings.
Ingredients
Scale
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (175 g) all-purpose flour
- ½ cup (80 g) Heath toffee bits with chocolate
- Flaked sea salt for topping
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter until it turns a golden brown with a fragrant, nutty aroma. Stir constantly to avoid burning. Once browned, transfer the butter (including the bits) to a bowl and mix in the espresso powder. Allow it to chill in the fridge until it firms up, about 1-2 hours.
- Prepare the Dough: Using a stand mixer, beat the solidified browned butter together with both sugars on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla, beating until the dough is smooth and well-combined.
- Incorporate Dry Ingredients: Carefully add the baking powder, baking soda, salt, and flour, mixing on low speed just until everything is combined. Be careful not to overmix; a little clumping is okay.
- Fold in Toffee Bits: Gently fold in the toffee bits until they are evenly distributed throughout the dough.
- Chill the Dough: Scoop the dough into large balls and place them on a baking sheet. Cover and refrigerate for a few hours or up to 24 hours for maximum flavor.
- Preheat Oven & Bake: When ready, preheat your oven to 350°F (175°C). Arrange the dough balls on a parchment-lined baking sheet, sprinkle with flaked sea salt, and bake for 11-13 minutes or until the edges are golden brown.
- Cool & Serve: Let the cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely. Enjoy them warm or at room temperature!
Notes
For a dairy-free alternative, use coconut butter or vegan butter. If you can’t find espresso powder, instant coffee granules can be used.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: brown butter, coffee, toffee, cookies, dessert, baking