Description
Delight in these rich and buttery Coffee Toffee Cookies featuring browned butter infused with espresso powder, chewy toffee bits, and a sprinkle of sea salt for the perfect balance of sweet and salty. These cookies offer a gourmet twist on a classic treat, ideal for coffee lovers and toffee enthusiasts alike.
Ingredients
Wet Ingredients
- ½ cup butter (browned and solidified)
- 1 tbsp espresso powder
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- ½ tbsp vanilla bean paste
Dry Ingredients
- ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cups all-purpose flour
Add-ins and Toppings
- ½ cup Heath toffee bits with chocolate
- Flaked sea salt for topping
Instructions
- Browning Butter: Melt ½ cup butter in a medium saucepan over medium heat. Continue cooking past boiling until it turns golden brown with a nutty aroma, stirring constantly to prevent burning. Pour browned butter into a glass bowl and mix in 1 tablespoon espresso powder until smooth. Refrigerate until the butter solidifies to a soft solid.
- Mixing Wet Ingredients: Place the browned butter and both sugars into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy.
- Incorporate Egg and Vanilla: Add the large egg to the mixture and beat on low speed for about 30 seconds until smooth. Add ½ tablespoon vanilla bean paste and mix gently to combine.
- Mix 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. Gradually add this dry mixture to the wet ingredients and mix on low speed, stopping when some flour remnants remain around the bowl to avoid overmixing.
- Fold in Toffee Bits: Gently fold ½ cup Heath toffee bits with chocolate into the cookie dough.
- Scoop Dough and Chill: Using a ¼ cup cookie scoop, form cookie dough balls. For best results, chill the dough for at least a few hours or up to 24 hours to develop flavor and texture.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Bake Cookies: Arrange 8 cookie dough balls per baking sheet. Sprinkle each cookie generously with flaked sea salt and optionally add a few more toffee bits on top. Bake for 11 to 13 minutes until the outer rim is golden brown.
- Cool Cookies: Allow the cookies to cool on the baking sheet to set their shape, then transfer to a cooling rack to cool completely.
Notes
- Chilling the dough enhances flavor and texture but is optional if short on time.
- Watch the butter carefully when browning to avoid burning; once browned, remove promptly from heat.
- Using vanilla bean paste gives a richer vanilla flavor compared to extract.
- Sprinkling sea salt on top balances the sweetness and highlights the coffee and toffee flavors.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 20 minutes (excluding chilling time)
- Cook Time: 13 minutes
- Category: Cookie
- Method: Baking
- Cuisine: American
