Description
These Espresso Brown Butter Toffee Cookies are a decadent treat with rich flavors of brown butter, espresso, toffee bits, and chocolate. The addition of flaky sea salt on top adds a delightful contrast of flavors. Perfect for any cookie lover looking for a gourmet twist on a classic.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter
- 1 cup brown sugar (light or dark)
- ½ cup granulated sugar
- 2 teaspoons instant espresso powder
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup toffee bits
- ¾ cup semi-sweet or dark chocolate chips (optional)
- flaky sea salt (for topping, optional)
Instructions
- Brown the Butter: In a saucepan, melt the butter over medium heat until golden brown and nutty, about 5–7 minutes. Let cool.
- Mix Wet Ingredients: Whisk in sugars and espresso powder. Add eggs and vanilla, mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Add to wet mixture.
- Chill Dough: Cover and refrigerate for at least 1 hour.
- Preheat and Bake: Preheat oven. Scoop dough onto baking sheets, bake for 10–12 minutes.
- Finish: Sprinkle with sea salt if desired. Cool on wire rack.
Notes
- Chilling enhances flavor and texture.
- Espresso complements buttery notes.
- Cookies freeze well, baked or unbaked.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
