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Best Brown Butter Coffee Toffee Cookies You’ll Ever Make!

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Indulge in the ultimate cookie experience with these Brown Butter Coffee Toffee Cookies, featuring a rich nutty flavor and delightful chewy texture. Each bite offers a perfect balance of sweetness and crunch that will leave you wanting more!

Ingredients

Scale
  • 1 cup Unsalted Butter
  • 3/4 cup Granulated Sugar
  • 3/4 cup Light Brown Sugar
  • 2 Large Eggs
  • 2 teaspoons Vanilla Extract
  • 2 1/4 cups All-Purpose Flour
  • 1 tablespoon Espresso Powder or Instant Coffee Granules
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup English Toffee Bits

Instructions

  1. Brown the Butter: In a light-colored saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a rich golden-brown and nutty aroma fills your kitchen. The milk solids will settle at the bottom and turn golden brown. Immediately pour the browned butter into a heatproof bowl to stop the cooking process. Allow it to cool for about 10-15 minutes until it’s still liquid but no longer piping hot.
  2. Cream Wet Ingredients: In a large mixing bowl, combine the slightly cooled brown butter, granulated sugar, and light brown sugar. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
  3. Add Eggs and Vanilla: Beat in the room temperature eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The mixture should look creamy and well-emulsified.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, espresso powder (or instant coffee), baking soda, and salt. Make sure there are no clumps of coffee powder.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Stop as soon as no streaks of flour remain.
  6. Fold in Toffee Bits: Gently fold in the English toffee bits by hand using a spatula. Distribute them evenly throughout the dough.
  7. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 1 hour, or up to 24 hours.
  8. Preheat Oven & Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  9. Scoop and Bake: Scoop generous portions of chilled dough (about 2 tablespoons each) onto the prepared baking sheets, leaving about 2 inches between them. Optionally, sprinkle a tiny pinch of flaky sea salt on top of each cookie dough ball before baking.
  10. Bake to Perfection: Bake for 9-12 minutes, or until the edges are golden brown and set, but the centers still look slightly soft and gooey.
  11. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Keywords: Don't skimp on the brown butter; it's key to flavor. Chilling the dough is crucial for texture. Use room temperature ingredients for better mixing. Measure flour correctly to avoid dry cookies. A sprinkle of flaky sea salt enhances sweetness.

Find it online: https://softtasty.com/best-brown-butter-coffee-toffee-cookies-youll-ever-make/