why make this recipe

Espresso Brown Butter Toffee Cookies are a delightful treat that combines the rich flavors of brown butter and espresso with the sweet crunch of toffee. These cookies are perfect for coffee lovers looking for a sweet snack that delivers a satisfying blend of textures and flavors. Whether served at a gathering or enjoyed with your morning coffee, these cookies are sure to impress!

how to make Espresso Brown Butter Toffee Cookies

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
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)
Flaky sea salt, optional for sprinkling on finished cookies

Directions

To brown the butter: Place the unsalted butter in a saucepan over low heat. Cook it until small brown flakes form while stirring or swirling the pan frequently to prevent burning. The butter will foam and bubble. Continue cooking until it turns an amber color and smells nutty (about 7-10 minutes). Pour the melted butter into a heat-proof bowl to cool and solidify back to room temperature (about 1 hour).
In a medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, espresso powder, and kosher salt. Set this mixture aside.
Cream the brown butter with both sugars on medium-high speed using a stand mixer fitted with a paddle attachment for about 4-5 minutes until light and fluffy.
Scrape down the bowl. Add one of the eggs and the vanilla extract, mixing until well combined (30-60 seconds). Scrape the bowl again, then add the second egg and mix for another 30-60 seconds until combined.
With the mixer on low, gradually add the flour mixture in three additions. Scrape the bowl before adding the last portion of flour and blend until just a few flour streaks remain.
Gently fold in the toffee bits with a spatula.
Use a size 30 scoop (just over 2 tablespoons) to portion the dough into 24 equal scoops. Chill the cookie dough for one hour.
Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats. Place the chilled cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes until the edges are lightly browned and crisp. The centers may look slightly underdone. Once the pan is out of the oven, drop it hard on the counter one time to give the edges a nice crinkle. If the cookies are puffy, gently press them down with the flat bottom of a cup. Lightly sprinkle with flaky sea salt if desired.
Let the cookies cool on the pan for 2 minutes before transferring them to a cooling rack to cool completely.

how to serve Espresso Brown Butter Toffee Cookies

Serve these delicious cookies warm or at room temperature. They are perfect with a cup of coffee or tea. You can also serve them with a scoop of ice cream for an indulgent dessert.

how to store Espresso Brown Butter Toffee Cookies

Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week. If you want them to last longer, consider freezing them. Place the cooled cookies in a freezer-safe bag or container, and they can be kept for up to three months.

tips to make Espresso Brown Butter Toffee Cookies

Don’t rush the browning of the butter; it’s key to the flavor.
Make sure your eggs are at room temperature for better mixing.
Use high-quality espresso powder for a richer coffee flavor.
Add extra toffee bits or chocolate chips for more sweetness and texture.

variation (if any)

You can swap the toffee bits for chocolate chips or nuts if desired. For a more intense coffee flavor, increase the amount of espresso powder.

FAQs

Can I use regular butter instead of browned butter?

Using regular butter will give a different flavor and texture to the cookies. Browned butter adds a nutty richness that’s unique.

What can I use if I don’t have toffee bits?

You can use chocolate chips, butterscotch chips, or chopped nuts as alternatives.

How can I tell when the cookies are done baking?

The cookies should have lightly browned edges, and the centers may look slightly underdone. They will continue to set as they cool on the baking sheet.