Can I make these without espresso powder?

Yes, but you'll lose the coffee flavor that makes these special. If you don't have espresso powder, finely ground instant coffee works, though the flavor won't be quite as smooth.

Why are my cookies spreading too much?

Your brown butter might have been too warm when you mixed the dough. Try chilling the dough for 30 minutes before baking, which also creates thicker cookies with better texture.

Can I substitute the toffee bits?

Absolutely! Chocolate chips, chopped pecans, or even butterscotch chips work well. You could also use a combination of toffee and chocolate for extra indulgence.

Best Brown Butter Coffee Toffee Cookies Recipe with Nutty Flavor and Crunchy Toffee Bits

Name: Brown Butter Coffee Toffee Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter; 1 cup granulated sugar; ½ cup packed light brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 tablespoon instant espresso powder; 2 ½ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cornstarch; ½ teaspoon salt; 1 cup toffee bits

Brown Butter Coffee Toffee Cookies

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Rich, chewy cookies with nutty brown butter, bold espresso flavor, and crunchy toffee bits throughout. Perfect for coffee lovers and cookie enthusiasts.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Yield: 36 cookies 1x
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup unsalted butter
1 cup granulated sugar
½ cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 tablespoon instant espresso powder
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
½ teaspoon salt
1 cup toffee bits

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Instructions

Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
Melt butter in a light-colored saucepan over medium heat. Continue cooking, swirling occasionally, until butter foams and turns golden brown with nutty aroma, about 5-7 minutes. Pour into heatproof bowl and cool for 10 minutes until it reaches 90-100°F.
Combine cooled brown butter with both sugars in large bowl. Beat with electric mixer for 2-3 minutes until creamy. Add eggs one at a time, beating well after each. Mix in vanilla extract and espresso powder.
In separate bowl, whisk together flour, baking soda, cornstarch, and salt. Gradually add to wet ingredients, mixing on low until just combined.
Fold in toffee bits using spatula until evenly distributed throughout dough.
Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
Bake for 10-12 minutes until edges are golden brown and centers appear just set but still soft. Let cool on baking sheet for 5 minutes.
Transfer cookies to wire rack to cool completely before serving or storing.

Notes

Use light-colored saucepan for browning butter so you can see color changes clearly. Stop when you see golden specks and smell nutty aroma to avoid bitter flavor.
For thicker cookies, chill dough for 30 minutes before baking. Cookies can be frozen (baked or as dough) for up to 3 months.
Room temperature eggs incorporate better into brown butter mixture. Let butter cool to 90-100°F before adding to prevent scrambling eggs.

Nutrition

Serving Size: 1 cookie
Calories: 220 kcal
Sugar: 15 g
Sodium: 95 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 0 g
Protein: 2 g
Cholesterol: 35 mg

Find it online: https://www.benefitiany.com/brown-butter-coffee-toffee-cookies/