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Espresso Brown Butter Toffee Cookies Recipe

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★★★★★

4.4 from 64 reviews

Delight in these rich and flavorful Espresso Brown Butter Toffee Cookies, where the nutty aroma of browned butter meets the boldness of espresso powder and the sweet crunch of toffee bits. Perfectly crisp on the edges and chewy in the center, these cookies offer a sophisticated twist on a classic treat, ideal for coffee lovers and dessert enthusiasts alike.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour (312g)
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 4 teaspoons instant espresso powder
  • ½ teaspoon kosher salt

Wet Ingredients

  • ¾ cup unsalted butter (170g), browned and solidified to room temperature
  • 1 cup dark brown sugar (200g)
  • ½ cup granulated sugar (100g)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract

Add-ins

  • ½ cup toffee bits (85g)
  • Flaky sea salt, optional for sprinkling on finished cookies

Instructions

  1. Browning the Butter: Place the unsalted butter in a saucepan over low heat. Cook it slowly, stirring or swirling frequently to prevent burning. The butter will foam and bubble up; keep moving the foam aside to check color. Continue until the butter turns an amber brown and releases a nutty toasted aroma, about 7-10 minutes. Pour the melted butter with browned bits into a heatproof bowl and allow it to cool and solidify to room temperature, approximately 1 hour.
  2. Mixing Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, instant espresso powder, and kosher salt. Set aside.
  3. Creaming Sugars and Brown Butter: Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the browned butter and both sugars on medium-high speed until light and fluffy, about 4-5 minutes.
  4. Adding Eggs and Vanilla: Scrape down the bowl, add one egg and the vanilla extract, and mix for 30-60 seconds until well combined. Scrape the bowl again, add the second egg, and mix another 30-60 seconds until fully incorporated.
  5. Incorporating Dry Mixture: Turn the mixer to low speed and add the flour mixture in three additions. Scrape the bowl after the second addition. Mix until just a few streaks of flour remain; do not overmix.
  6. Folding in Toffee Bits: Gently fold the toffee bits into the dough using a spatula.
  7. Portioning and Chilling: Using a size 30 scoop (just over 2 tablespoons), portion the dough into 24 equal scoops. Place them on a tray, cover, and chill in the refrigerator for 1 hour.
  8. Prepping to Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Arrange the chilled cookie dough balls about 2 inches apart on the prepared sheets. These cookies spread minimally, so you can fit 12 on a half-sheet pan.
  9. Baking: Bake for 8-10 minutes, until the edges are lightly browned and crisp. The centers may appear slightly underdone.
  10. Post-Baking Treatment: Remove the pans from the oven and immediately drop the pan hard on the counter once. This helps create a crinkled edge and slightly deflates the cookie. If the cookies are too puffy, gently press them down with the flat bottom of a cup. Optionally, sprinkle flaky sea salt on top while the cookies are still warm.
  11. Cooling: Let the cookies cool on the pan for 2 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browned butter must be cooled and solidified at room temperature before creaming with sugars to achieve the right cookie texture.
  • Instant espresso powder intensifies the flavor without adding moisture.
  • Do not overmix the dough after adding the flour to keep cookies tender.
  • Chilling the dough helps control spread and enhances flavor.
  • Pressing cookies after baking controls puffiness and creates the desired texture.
  • Optional flaky sea salt adds a lovely contrast to the sweetness and enhances flavor complexity.

Keywords: espresso cookies, brown butter cookies, toffee cookies, coffee-flavored cookies, chewy cookies, browned butter dessert

Find it online: https://nayabaker.com/espresso-brown-butter-toffee-cookies-recipe/