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Brown Butter Coffee Toffee Cookies

Rich and chewy cookies featuring the nutty depth of browned butter, a kick of espresso, and crunchy sweet toffee bits, finished with flaky sea salt.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Bakery Style
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter browned and cooled
  • 1 tbsp instant espresso powder
  • 1 cup dark brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 egg yolk large
  • 1 tbsp vanilla extract
Dry Ingredients & Mix-ins
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp sea salt fine grain
  • 1 cup toffee bits e.g., Heath bits
  • 0.75 cup semi-sweet chocolate chips or chunks
  • 1 pinch flaky sea salt for garnish

Equipment

  • Saucepan (light colored)
  • Mixing bowls
  • Whisk
  • Baking sheets
  • Parchment paper

Method
 

  1. Brown the butter in a saucepan over medium heat until nutty and amber-colored. Remove from heat immediately.
  2. Whisk the espresso powder into the warm butter until dissolved. Let butter cool for 15-20 minutes.
  3. In a large bowl, whisk the cooled butter with brown and white sugars until well combined.
  4. Add the egg, egg yolk, and vanilla extract; whisk until glossy.
  5. In a separate bowl, whisk together flour, baking soda, and fine sea salt.
  6. Fold dry ingredients into wet ingredients until just combined. Fold in toffee bits and chocolate.
  7. Chill dough in the refrigerator for at least 30 minutes. Preheat oven to 350°F (175°C).
  8. Scoop dough onto parchment-lined baking sheets, spacing 3 inches apart.
  9. Bake 10-12 minutes until edges are golden. Sprinkle with flaky sea salt while hot.

Notes

Chilling the dough is essential to prevent the cookies from spreading too thin.