Brown Butter Coffee Toffee Cookies
These brown butter coffee toffee cookies are deeply buttery, rounded with espresso, studded with crunchy Heath toffee, and finished with a flake of sea salt. Perfect for mid-afternoon coffee or as a show-off cookie for holiday tins.
Ingredients
For the Cookie Dough
- ½ cup unsalted butter Browned
- 1 tablespoon espresso powder Or finely ground instant coffee
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg Room temperature
- ½ tablespoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup all-purpose flour
- ½ cup Heath toffee bits with chocolate
For Topping
- Flaked to taste sea salt For garnishing
Instructions
Brown the Butter
- Melt the butter in a medium saucepan over medium heat, stirring constantly until browned bits form and nutty aroma wafts, about 5–8 minutes. Remove from heat and stir in espresso powder. Refrigerate until firm, about 1–2 hours.
Prepare the Dough
- Beat the solidified browned butter and both sugars with a stand mixer fitted with the paddle on medium-high for 3–4 minutes until light and fluffy.
Mix in Egg and Vanilla
- Add egg and vanilla, beating until smooth and homogenous. Scrape down the bowl as needed.
Incorporate Dry Ingredients
- Add baking powder, baking soda, salt, and flour, mixing on low speed until just combined.
Fold in Toffee Bits
- Gently fold in the Heath toffee bits until evenly distributed.
Chill the Dough
- Scoop the dough into large balls and refrigerate for a few hours or up to 24 hours.
Preheat and Bake
- Preheat oven to 350°F (175°C). Place dough balls on a parchment-lined baking sheet, spaced 2 inches apart, and sprinkle lightly with flaked sea salt. Bake for 11–13 minutes.
Cool and Serve
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 3 months.