Description
Coffee Toffee Cookies are rich and nutty treats made with browned butter, espresso powder, and crunchy toffee bits. The combination of aromatic espresso and sweet toffee with a hint of sea salt creates a wonderfully balanced cookie, perfect for dessert or an indulgent snack. These American-style cookies are browned to a golden crisp on the edges while remaining soft inside.
Ingredients
Butter Mixture
- ½ cup (113.5 g) butter, browned and solidified
- 1 tablespoon espresso powder
Dry Ingredients
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon (0.25 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1¼ cups (175 g) all-purpose flour
Wet Ingredients
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
Add-ins and Toppings
- ½ cup (80 g) Heath toffee bits with chocolate
- Flaked sea salt for topping
Instructions
- Brown the Butter: Melt ½ cup of butter in a medium saucepan over medium heat. Continue cooking past the boiling point while stirring, until the butter turns a golden brown with a nutty aroma, taking care not to let it burn. Pour the browned butter into a glass bowl and stir in 1 tablespoon espresso powder until smooth. Chill in the refrigerator until the mixture solidifies to a soft solid, taking a few hours.
- Cream Butter and Sugars: Place the chilled browned butter and both sugars (¾ cup brown sugar and ¼ cup granulated sugar) in the bowl of a stand mixer fitted with a paddle attachment. Beat at medium-high speed for 3 to 4 minutes until light and fluffy.
- Add Egg and Vanilla: With the mixer on low speed, add 1 large room temperature egg and mix until smooth, about 30 seconds. Then beat in ½ tablespoon of vanilla extract.
- Incorporate Dry Ingredients: In a separate bowl, whisk together ¼ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1¼ cups all-purpose flour. Add to the mixer bowl and mix on low speed just until mostly combined, leaving some streaks of flour visible to avoid overmixing.
- Fold in Toffee Bits: Gently fold ½ cup Heath toffee bits with chocolate into the dough by hand to evenly distribute.
- Scoop and Chill Dough: Using a ¼ cup cookie scoop, form dough into large balls. For best results, chill the dough for 24 hours, or at least a few hours, to develop flavor and texture.
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Bake Cookies: Place 8 cookie dough balls on the prepared baking sheet, leaving space between each. Sprinkle each with flaked sea salt and additional toffee bits if desired. Bake for 11 to 13 minutes until the edges are a golden brown.
- Cool Cookies: Allow the cookies to cool on the baking sheet before transferring them to a wire rack to finish cooling and set their shape.
Notes
- Browned butter adds a deep nutty flavor; watch carefully to prevent burning.
- Chilling the dough for at least a few hours enhances texture and flavor development.
- Do not overmix the dough once flour is added; some flour streaks are okay.
- Use flaked sea salt on top for a perfect sweet-salty contrast.
- Store cookies in an airtight container for up to 5 days for freshness.
