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Brown Butter Coffee Toffee Cookies

Brown Butter Coffee Toffee Cookies: A Chewy Dream Treat

These Brown Butter Coffee Toffee Cookies combine nutty brown butter and sweet toffee for a chewy delight that will impress any crowd.
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Prep Time 2 hours
Cook Time 13 minutes
Chilling Time 1 hour
Total Time 3 hours 13 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Provides a rich, nutty flavor; use salted only if adjusting salt later.
  • 2 tablespoons Espresso Powder Adds deep coffee flavor; can substitute with instant coffee granules, but taste will vary.
  • ¾ cup Granulated Sugar Sweetness and structure; can replace with brown sugar for added moisture and flavor.
  • ¾ cup Brown Sugar Contributes moisture and enhances flavor profile; using dark brown sugar will intensify the flavor.
  • 1 large Egg Binds ingredients and adds moisture; can substitute with a flax egg for a vegan option.
  • 1 teaspoon Vanilla Extract Adds warmth to the flavor; use pure vanilla extract for best results.
  • 2 cups All-Purpose Flour Main structural component; can be replaced with a gluten-free all-purpose flour blend.
  • 1 teaspoon Baking Powder Nutritional leavening agent that provides rise; ensure it is fresh for effective results.
  • 1 teaspoon Baking Soda Nutritional leavening agent that provides rise; ensure it is fresh for effective results.
  • ½ teaspoon Salt Enhances sweetness and balances flavors; adjust based on dietary needs.
  • 1 cup Heath Toffee Bits Provides sweetness and crunchy texture; substitute with chocolate chips or nuts if desired.
For the Topping
  • 1 teaspoon Sea Salt A sprinkle just before baking adds a delightful contrast to the sweetness; don't skip this step for the best flavor.

Equipment

  • medium saucepan
  • large mixing bowl
  • Electric mixer
  • Medium Bowl
  • Spatula
  • baking sheet
  • Parchment paper
  • Wire Rack

Method
 

Preparation Steps
  1. Step 1: Brown the Butter - In a medium saucepan, melt 1 cup of unsalted butter over medium heat, stirring consistently. Allow the butter to cook until it turns golden brown and develops a nutty aroma, usually about 5-7 minutes. Once browned, transfer the butter to a bowl, mix in 2 tablespoons of espresso powder, and let it chill in the refrigerator for 1-2 hours until firm.
  2. Step 2: Cream Ingredients - After the butter is chilled, place the browned butter in a large mixing bowl. Using an electric mixer, beat the chilled butter with ¾ cup granulated sugar and ¾ cup brown sugar for about 3-4 minutes, until the mixture is light and fluffy. Next, add one large egg and 1 teaspoon of vanilla extract, beating until the mixture is smooth and well combined.
  3. Step 3: Mix Dry Ingredients - In a separate medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually incorporate the dry ingredients into the wet mixture, using a spatula to gently fold them together. Be cautious not to overmix, as this step is crucial for achieving the perfect chewy texture in your Brown Butter Coffee Toffee Cookies.
  4. Step 4: Fold in Additions - Once the dough comes together, it’s time to fold in the star ingredient! Carefully add 1 cup of Heath toffee bits into the cookie dough and use a spatula to ensure they are evenly distributed.
  5. Step 5: Chill Dough - Scoop the cookie dough into large balls, approximately 2 tablespoons each, and place them on a plate or baking sheet. Refrigerate the dough for at least 2 hours, and preferably up to 24 hours.
  6. Step 6: Bake Cookies - Preheat your oven to 350°F (175°C) while the dough chills. Line a baking sheet with parchment paper. Once the dough is ready, place the chilled dough balls on the prepared baking sheet, spacing them about 2 inches apart. Sprinkle a pinch of sea salt on each ball and bake for 11-13 minutes, or until the edges are lightly golden.
  7. Step 7: Cool - After baking, allow the cookies to cool on the baking sheet for 5 minutes. Then, gently transfer the cookies to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Letting the dough rest in the refrigerator for at least two hours enhances flavor and results in perfectly chewy Brown Butter Coffee Toffee Cookies. Monitor baking time to prevent overbaking.

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