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Brown Butter Coffee Toffee Cookies

Brown butter coffee toffee cookies on cooling rack with toffee bits visible
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Ultimate brown butter coffee toffee cookies with rich, nutty browned butter, bold espresso kick, and crunchy toffee bits. Perfect chewy centers with crispy edges.

Ingredients

Scale
  • 1 cup (226g or 2 sticks) unsalted butter
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (220g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant espresso powder
  • 1 cup toffee bits (such as Heath Bits o’ Brickle)

Instructions

  1. Melt butter in a light-colored saucepan over medium heat. Continue cooking, swirling occasionally, until milk solids turn nutty brown and smell fragrant, about 5-8 minutes. Pour into heatproof bowl and let cool to room temperature, about 15-20 minutes.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl, combine cooled browned butter (at room temperature), light brown sugar, and granulated sugar. Beat with electric mixer on medium speed for 2-3 minutes until well combined.
  4. Add egg, egg yolk, vanilla extract, and instant espresso powder to butter-sugar mixture. Beat until smooth and creamy, about 1-2 minutes.
  5. Pour dry ingredients into wet ingredients and mix on low speed until just combined. Fold in toffee bits with a spatula until evenly distributed.
  6. Cover bowl with plastic wrap and refrigerate dough for at least 1 hour (or up to 24 hours for even better flavor). Minimum 30 minutes if in a rush.
  7. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  8. Scoop rounded tablespoons of chilled dough onto prepared baking sheets, leaving 2 inches between each cookie.
  9. Bake for 10-12 minutes until edges are golden brown but centers still look soft and slightly pale.
  10. Let cookies cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Notes

  • Do not walk away from browning butter as it can burn quickly. Use light-colored pan to monitor color change.
  • Chilling dough for at least 1 hour is ideal for thicker, chewier cookies and enhanced flavors. Minimum 30 minutes if rushed.
  • Instant espresso powder is different from ground coffee. Do not substitute brewed coffee.
  • For extra flavor, add pinch of sea salt on top right after baking.
  • Use cookie scoop for uniformly sized cookies that bake evenly.
  • Do not overbake. Cookies continue to set on hot baking sheet after removal from oven.
  • At high altitude (above 3,500 feet), reduce baking soda to ¾ teaspoon.
  • This recipe doubles easily. Brown butter in batches for best control.

Nutrition

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