Description
Espresso Brown Butter Toffee Cookies deliver rich, complex flavors that dance between deep coffee notes and caramel-like sweetness. Chocolate-dipped edges and toffee bits create a luxurious texture you’ll crave with each indulgent, perfectly balanced bite.
Ingredients
Scale
Main Ingredients:
- 2.5 cups (312g) all-purpose flour
- 4 teaspoons instant espresso powder
- 1 cup (200g) dark brown sugar
- 0.5 cup (100g) granulated sugar
- 0.75 cup (170g) unsalted butter
- 2 large eggs
- 0.5 cup (85g) toffee bits
Leavening and Seasoning Ingredients:
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 0.5 teaspoon kosher salt
Flavoring Ingredients:
- 2 teaspoons pure vanilla extract
- Flaky sea salt (optional)
Instructions
- Transform unsalted butter into a nutty, amber-colored liquid by gently heating in a saucepan over low heat. Swirl and stir continuously for 7-10 minutes until small brown flakes develop and a rich, aromatic scent emerges. Transfer browned butter and sediment to a heatproof container, allowing it to return to room temperature and solidify.
- Whisk together flour, baking soda, cornstarch, espresso powder, and kosher salt in a medium mixing bowl until thoroughly combined.
- Using a stand mixer or hand mixer, cream the cooled brown butter with dark brown sugar and granulated sugar at medium-high speed until the mixture becomes light and voluminous, approximately 4-5 minutes.
- Incorporate eggs one at a time, adding vanilla extract during the process. Mix each addition thoroughly, scraping down the bowl’s sides to ensure even distribution.
- Gradually introduce the dry ingredient mixture to the wet ingredients on low speed, mixing in three incremental batches. Stop mixing when only minimal flour streaks remain visible.
- Gently fold toffee bits into the cookie dough using a spatula, ensuring even distribution throughout the mixture.
- Portion the dough into 24 equal scoops using a size 30 scoop (approximately / 30 milliliters). Refrigerate the portioned dough for 1 hour to enhance flavor development and texture.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Arrange chilled dough scoops 2 inches apart to allow spreading during baking.
- Bake for 8-10 minutes until cookie edges turn light brown and crisp. The centers should appear slightly underbaked for optimal texture.
- Immediately after removing from the oven, dramatically drop the baking pan onto the counter surface once to create attractive crinkled edges and slightly deflate the cookies.
- Optional: Gently press cookies with a flat-bottomed cup if additional flattening is desired. Sprinkle with flaky sea salt for enhanced flavor complexity.
- Allow cookies to rest on the baking pan for 2 minutes, then transfer to a wire cooling rack to reach complete room temperature.
Notes
- Brown butter adds incredible depth and nutty complexity to these cookies, transforming ordinary ingredients into an extraordinary flavor experience.
- Chilling the dough helps prevent spreading and concentrates the rich, caramelized notes from the browned butter and toffee bits.
- Espresso powder intensifies the brown butter’s toasty notes, creating a sophisticated adult cookie with subtle coffee undertones.
- Dropping the baking sheet after baking creates beautiful crinkled edges and helps achieve that perfect crispy-chewy texture.
- Flaky sea salt is optional but recommended, as it dramatically enhances the sweet-savory balance and provides a delightful textural contrast.
- These cookies have complex flavor layers that develop over time, making them even more delicious when stored in an airtight container for 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg