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Brown Butter Coffee Toffee Cookies

brown butter coffee toffee cookies - featured image
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These bakery-style cookies feature nutty brown butter, bold espresso, and crunchy toffee bits for a gourmet treat that’s easy to make at home. With gooey centers and crisp edges, they’re perfect for coffee lovers and cookie enthusiasts alike.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (310g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons instant espresso powder
  • 1 cup (160g) toffee bits (such as Heath English Toffee Bits or homemade toffee, chopped)
  • Optional: 1/2 cup (85g) chopped dark chocolate
  • Optional: 1/2 cup (55g) chopped pecans

Instructions

  1. Brown the Butter (10 minutes): Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir constantly as the butter melts, foams, and crackles. Once it turns golden brown and smells nutty with brown bits at the bottom, remove from heat. Pour into a heatproof bowl and let cool for 10 minutes.
  2. Mix Dry Ingredients (3 minutes): In a large bowl, whisk together flour, baking soda, salt, and instant espresso powder. Set aside.
  3. Cream Sugars and Eggs (5 minutes): In a mixing bowl, combine cooled brown butter, brown sugar, and granulated sugar. Beat on medium speed until smooth and glossy, about 2 minutes. Add eggs and vanilla extract, beating until creamy and lighter in color.
  4. Combine Wet and Dry Ingredients (3 minutes): Add dry ingredients to wet mixture in two batches, mixing on low until just combined. Do not overmix.
  5. Fold in Toffee Bits (2 minutes): Gently fold in toffee bits and any optional add-ins like chocolate or nuts with a spatula.
  6. Chill the Dough (15 minutes): Cover and chill dough in the refrigerator for 15-30 minutes to set the butter and prevent spreading.
  7. Preheat Oven and Prep Baking Sheets (5 minutes): Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Portion and Shape Cookies (3 minutes): Using a large cookie scoop (about 3 tbsp or 45g per cookie), portion dough onto prepared sheets, spacing at least 2 inches apart. Shape into tall mounds for thick cookies.
  9. Bake (10-12 minutes): Bake at 350°F for 10-12 minutes, until edges are golden and centers look just set but still soft.
  10. Cool and Serve (10 minutes): Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or let cool completely.

Notes

For best results, use a light-colored pan to brown the butter and weigh your ingredients for accuracy. Chilling the dough helps keep cookies thick and chewy. Press a few extra toffee bits on top before baking for a pretty finish. Store cookies in an airtight container with a slice of bread to keep them soft. Dough and baked cookies freeze well.

Nutrition

Keywords: brown butter, coffee cookies, toffee cookies, bakery style cookies, espresso cookies, gourmet cookies, easy cookie recipe, chewy cookies, homemade cookies

Find it online: https://hungermind.com/brown-butter-coffee-toffee-cookies-easy-gourmet-bakery-recipe/