why make this recipe
Espresso Brown Butter Toffee Cookies are irresistible treats that combine the rich flavor of espresso with the nutty taste of browned butter and the sweet crunch of toffee. They are perfect for coffee lovers and anyone with a sweet tooth. These cookies are easy to make and will bring a warm, inviting aroma to your kitchen, delighting everyone who is lucky enough to try them.
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 :
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To brown the butter: Place the unsalted butter in a saucepan over low heat. Stir or swirl frequently until small brown flakes form. Cook until the butter turns an amber/brown color and has a nutty aroma (about 7-10 minutes). Pour the melted butter and browned bits into a heat-proof bowl to cool and solidify to room temperature (about 1 hour).
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In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, espresso powder, and kosher salt. Set aside.
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Cream the brown butter with both sugars using a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy (approximately 4-5 minutes).
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Scrape down the bowl and add one egg and vanilla extract. Mix until well combined. Add the remaining egg and mix again until combined.
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With the mixer on low, add the flour mixture in three additions, scraping the bowl after each addition. Blend until just a few streaks of flour remain.
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Using a spatula, gently fold in the toffee bits.
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Using a size 30 scoop, portion the dough into 24 equal scoops. Chill the dough in the fridge for one hour.
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Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. Space the cookie dough on the prepared sheets about 2 inches apart.
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Bake for 8-10 minutes, until the edges are lightly browned and crisp. Remove the pan from the oven and drop it hard onto the counter once to create a crinkle effect and slightly deflate the cookies. Sprinkle with flaky sea salt, if desired, while still hot.
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Allow cookies to cool on the pan for 2 minutes, then transfer to a cooling rack to cool completely.
how to serve Espresso Brown Butter Toffee Cookies
These cookies are delicious on their own, but you can also serve them warm with a scoop of vanilla ice cream or alongside a hot cup of coffee or milk. They make a great addition to any dessert platter or as a sweet treat for gatherings.
how to store Espresso Brown Butter Toffee Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze the cookies. Just place them in a freezer-safe container or bag separated by parchment paper to prevent sticking.
tips to make Espresso Brown Butter Toffee Cookies
- Make sure your butter is browned properly for that deep, nutty flavor. Watch it closely as it can quickly go from brown to burnt.
- Chilling the cookie dough is essential to prevent the cookies from spreading too much while baking.
- If you like a stronger coffee flavor, you can increase the amount of espresso powder slightly.
variation (if any)
For a fun twist, try adding chopped nuts like pecans or walnuts for extra crunch. You can also substitute chocolate chips or other flavored baking chips for the toffee bits.
FAQs
1. Can I use regular butter instead of unsalted butter?
Yes, you can use regular butter, but be mindful of the salt content in the recipe. Adjust the kosher salt accordingly.
2. How do I know when the cookies are done baking?
The cookies should have lightly browned edges while remaining soft in the center. They will continue to cook slightly after being removed from the oven.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and freeze it for up to three months. Just scoop the dough, freeze the balls, and bake them directly from the freezer, adding a minute or two to the baking time.
Espresso Brown Butter Toffee Cookies
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour 312g
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 4 teaspoons instant espresso powder
- 0.5 teaspoon kosher salt
Wet Ingredients
- 0.75 cup unsalted butter, browned and returned to room temperature 170g
- 1 cup dark brown sugar 200g
- 0.5 cup granulated sugar 100g
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 0.5 cup toffee bits 85g
- flaky sea salt optional for sprinkling on finished cookies
Instructions
Preparation of Ingredients
- To brown the butter, place unsalted butter in a saucepan over low heat. Stir frequently until small brown flakes form and it turns amber brown with a nutty aroma (about 7-10 minutes). Pour into a heat-proof bowl to cool to room temperature (about 1 hour).
- In a medium bowl, whisk together flour, baking soda, cornstarch, espresso powder, and kosher salt. Set aside.
Mixing the Dough
- Cream the brown butter with both sugars in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy (approximately 4-5 minutes).
- Add one egg and vanilla extract, mixing until well combined. Add the remaining egg and mix again until combined.
- Add the flour mixture in three additions with the mixer on low, scraping the bowl after each addition. Blend until just a few streaks of flour remain.
- Gently fold in the toffee bits using a spatula.
Chilling and Baking
- Portion the dough into 24 equal scoops using a size 30 scoop and chill in the fridge for one hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. Space the cookie dough on the sheets about 2 inches apart.
- Bake for 8-10 minutes, until the edges are lightly browned and crisp. Remove from the oven and drop the pan hard onto the counter once to create a crinkle effect and slightly deflate the cookies. Sprinkle with flaky sea salt while still hot.
- Allow cookies to cool on the pan for 2 minutes, then transfer to a cooling rack to cool completely.