Description
Delightful cookies that combine brown butter and espresso with sweet toffee bits, perfect for coffee lovers.
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
- 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)
Instructions
- Brown the butter in a saucepan over low heat for 7-10 minutes until amber and nutty; cool to room temperature.
- In a medium bowl, whisk together flour, baking soda, cornstarch, espresso powder, and salt.
- Cream the brown butter and sugars on medium-high speed for 4-5 minutes until light and fluffy.
- Add one egg and vanilla; mix for 30-60 seconds, then add the second egg and mix again.
- Gradually add the flour mixture in three additions, mixing until just combined.
- Fold in toffee bits gently.
- Portion the dough into 24 scoops and chill for one hour.
- Preheat the oven to 350°F and prepare baking sheets.
- Place scoops on baking sheets, spacing 2 inches apart, and bake for 8-10 minutes.
- Cool on the pan for 2 minutes before transferring to a rack.
Notes
For best results, don’t rush the browning of the butter. Room temperature eggs will mix better, and high-quality espresso powder enhances flavor.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American