Introduction

Espresso Brown Butter Toffee Cookies combine the deep, nutty flavor of browned butter with a rich espresso kick and sweet toffee bits. These cookies offer a delightful balance of crispy edges and chewy centers, making them a perfect treat for coffee and dessert lovers alike.

A stack of seven golden-brown cookies with a rough, cracked texture and sprinkled with coarse white salt on top sits on a white marbled surface. The cookies have a slightly soft and chewy look, with some chocolate chips visible inside. In the background, there is a blurred white bowl filled with more cookies. To the side, a woman's hand is gently touching the edge of the stack, adding a sense of scale and warmth to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour (312g)
1 teaspoon baking soda
2 teaspoons cornstarch
4 teaspoons instant espresso powder
½ teaspoon kosher salt
¾ cup unsalted butter (170g), browned and returned to room temperature (solidified)
1 cup dark brown sugar (200g)
½ cup granulated sugar (100g)
2 large eggs, room temperature
2 teaspoons pure vanilla extract
½ cup toffee bits (85g)
Flakey sea salt, optional for sprinkling on finished cookies

Instructions

Step 1: To brown the butter, place the unsalted butter in a saucepan over low heat. Cook, stirring or swirling frequently, until small brown flakes form and the butter turns an amber color with a nutty aroma, about 7–10 minutes. Pour the melted butter and browned bits into a heatproof bowl and let it cool and solidify at room temperature for about 1 hour.
Step 2: In a medium bowl, whisk together the flour, baking soda, cornstarch, espresso powder, and kosher salt. Set aside.
Step 3: Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the browned butter with both sugars on medium-high speed until light and fluffy, about 4–5 minutes.
Step 4: Scrape down the bowl, then add one egg and the vanilla extract. Mix until well combined, around 30–60 seconds. Scrape the bowl again and add the second egg, mixing another 30–60 seconds until fully incorporated.
Step 5: With the mixer on low, add the flour mixture in three additions, scraping down the bowl before adding the last portion. Mix until just a few streaks of flour remain.
Step 6: Fold in the toffee bits gently using a spatula.
Step 7: Use a size 30 scoop (just over 2 tablespoons) to portion the dough into 24 equal scoops. Chill the dough in the refrigerator for one hour.
Step 8: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. Place the dough balls on the prepared sheets, spacing them about 2 inches apart.
Step 9: Bake for 8–10 minutes, until the edges are lightly browned and crisp but centers may still look slightly underdone. After removing from the oven, firmly drop the baking sheet once onto the counter to create crinkles and deflate the cookies slightly. If cookies appear too puffy, gently press them down with the flat bottom of a cup. Sprinkle with flakey sea salt if desired while still warm.
Step 10: Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For best flavor, brown the butter carefully over low heat and stir often to prevent burning. The nutty aroma signals it’s ready.
Instant espresso powder adds a subtle coffee depth without bitterness; adjust the amount to taste or substitute with finely ground instant coffee if needed.
Add chopped nuts like pecans or walnuts for extra texture and flavor.
Toffee bits can be swapped for chocolate chips or caramel bits for a different twist.
Chilling the dough helps control spread and enhances the cookie texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat in a warm oven for a few minutes to regain some freshness and crispness.

How to Serve

The image shows a tall stack of six round cookies with a cracked surface texture, light brown color, and some sugar crystals sprinkled on top. The cookies are thick and look soft and chewy. Next to the stack, there is a white cloth partially visible with some dark brown chocolate chips scattered nearby. The background surface is white with a marbled texture, giving a clean and bright look to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of browning it?

While you can use regular softened butter, browning it adds a rich, nutty flavor that enhances the cookies significantly.

What if I don’t have toffee bits?

You can substitute toffee bits with chocolate chips, caramel pieces, or chopped nuts depending on your preference.