Lightly crisp edges and soft and chewy centers make these Espresso Brown Butter Toffee Cookies a delightful treat. The rich flavor of espresso combined with brown butter creates a unique taste experience, while the toffee bits add the perfect touch of sweetness. These cookies are ideal for any occasion, whether you’re celebrating with friends or enjoying a quiet evening at home.
Why You’ll Love This Recipe
- Decadent Flavor: The combination of espresso and brown butter delivers a rich, savory taste that is truly unforgettable.
- Perfect Texture: Enjoy lightly crisp edges paired with soft, chewy centers for a cookie that’s satisfying in every bite.
- Versatile Treat: Great for parties, holiday gatherings, or just as an afternoon snack, these cookies fit any occasion.
- Simple Ingredients: With easy-to-find ingredients, baking these cookies is both fun and approachable for all skill levels.
- Quick to Make: From prep to baking, you can have these delicious cookies ready in just 1.5 hours.
Tools and Preparation
Before you start making your Espresso Brown Butter Toffee Cookies, gather your tools. Having everything ready will streamline the process and make baking a breeze.
Essential Tools and Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mat
Importance of Each Tool
- Stand mixer or hand mixer: These tools make it easy to cream the butter and sugars quickly, ensuring a light texture.
- Mixing bowls: Essential for combining your dry ingredients and mixing dough without mess.
- Baking sheets: Provide a flat surface for even baking and prevent cookies from spreading too much.
Ingredients
Lightly crisp edges and soft and chewy centers with a rich and decadent flavor from the espresso and brown butter. The toffee bits add the perfect amount of sweetness!
For the Cookies
- 2 ½ cups all-purpose flour (312g)
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 4 teaspoons instant espresso powder
- ½ teaspoon kosher salt
- ¾ cup unsalted butter (170g), browned and returned to room temperature {solidified}
- 1 cup dark brown sugar (200g)
- ½ cup granulated sugar (100g)
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup toffee bits (85g)
- Flakey sea salt, optional for sprinkling on finished cookies
How to Make Espresso Brown Butter Toffee Cookies
Step 1: Brown the Butter
To brown the butter:
1. Place the unsalted butter in a saucepan over low heat.
2. Cook until small brown flakes form. Stir frequently to prevent burning.
3. As it cooks, the butter will foam; move the foam aside occasionally to check color.
4. When it turns an amber/brown color with a nutty aroma (about 7–10 minutes), pour melted butter into a heatproof bowl to cool until solidified back to room temperature (about 1 hour).
Step 2: Prepare Dry Ingredients
In a medium-size bowl:
1. Whisk together flour, baking soda, cornstarch, espresso powder, and kosher salt.
2. Set this mixture aside for later use.
Step 3: Cream Brown Butter and Sugars
- In your stand mixer fitted with the paddle attachment or using a hand mixer, cream the browned butter with both sugars on medium-high speed until light and fluffy (about 4–5 minutes).
Step 4: Add Eggs and Vanilla
- Scrape down the bowl’s sides.
- Add one egg along with vanilla extract; mix until well combined (30–60 seconds).
- Add the second egg; mix again until fully integrated.
Step 5: Combine Wet & Dry Ingredients
- With the mixer on low speed, gradually add the flour mixture in three parts.
- Scrape up and down before adding each additional portion until just a few streaks of flour remain.
Step 6: Fold in Toffee Bits
Using a spatula:
1. Gently fold in the toffee bits until evenly distributed throughout the dough.
Step 7: Portion & Chill Dough
- Use a size 30 scoop (just over 2 tablespoons) to portion out about 24 equal scoops of dough.
- Chill dough portions in the refrigerator for one hour.
Step 8: Preheat Oven & Prepare Baking Sheets
- Preheat your oven to 350°F.
- Line baking sheets with parchment paper or silicone mats.
- Space cookie dough rounds about 2 inches apart on prepared sheets.
Step 9: Bake Cookies
- Bake for 8–10 minutes until edges are lightly browned but centers may look slightly underdone.
- After removing from oven, drop pans hard onto counter once; this gives cookies their characteristic crinkle.
Step 10: Cool Before Serving
- Allow cookies to cool on pans for about 2 minutes before transferring them to cooling racks.
- Let them cool completely before serving or storing.
Enjoy your freshly baked Espresso Brown Butter Toffee Cookies, perfect for sharing or savoring alone!
How to Serve Espresso Brown Butter Toffee Cookies
These Espresso Brown Butter Toffee Cookies are perfect for any occasion. Their rich flavor and delightful texture make them a fantastic treat to enjoy with coffee or during a casual gathering with friends.
Pair with Coffee
- Espresso: The bold flavors of espresso complement the cookies perfectly, enhancing the coffee notes.
- Latte: A creamy latte balances the sweetness of the cookies, making for a comforting combination.
- Cold Brew: For a refreshing twist, pair these cookies with chilled cold brew coffee on warm days.
Add Ice Cream
- Vanilla Ice Cream: The classic choice, vanilla ice cream pairs well with the rich flavors of the cookies.
- Salted Caramel Ice Cream: This adds an extra layer of flavor that contrasts beautifully with the toffee bits in the cookies.
Enjoy with Milk
- Cold Milk: A classic pairing that never goes out of style; it brings out the cookie’s sweetness.
- Almond Milk: For a dairy-free option, almond milk offers a nutty flavor that complements the brown butter.
How to Perfect Espresso Brown Butter Toffee Cookies
To achieve cookie perfection, consider these essential tips that elevate your baking game.
- Use Fresh Ingredients: Always use fresh espresso powder and high-quality butter for the best flavor.
- Chill the Dough: Chilling the dough helps prevent excessive spreading, resulting in thicker cookies.
- Measure Flour Accurately: Spoon flour into your measuring cup and level it off to avoid dense cookies.
- Don’t Overbake: Keep an eye on baking time; removing cookies when they look slightly underdone ensures a chewy center.
- Experiment with Mix-Ins: Feel free to add nuts or chocolate chips for added texture and flavor variety.
Best Side Dishes for Espresso Brown Butter Toffee Cookies
These delicious cookies can be complemented by various side dishes that enhance your dessert experience. Here are some great side options:
- Fruit Salad: A light and refreshing mix of seasonal fruits balances the richness of the cookies.
- Cheese Platter: A selection of cheeses provides savory notes that contrast nicely with sweet cookies.
- Chocolate Fondue: Dip pieces of cookie into warm chocolate for an indulgent treat.
- Nut Mix: A blend of spiced nuts adds crunch and a savory element alongside your sweet treats.
- Yogurt Parfait: Layer yogurt with granola and berries for a healthy yet satisfying pairing.
- Popcorn: Flavored popcorn (like caramel or chocolate) can serve as a fun snack alongside these cookies.
Common Mistakes to Avoid
When baking Espresso Brown Butter Toffee Cookies, it’s easy to make a few missteps. Here are some common mistakes and tips on how to avoid them.
- Using Cold Ingredients: Always ensure your butter and eggs are at room temperature. This helps achieve a better texture in your cookies.
- Skipping the Browning Step: Browning the butter is crucial for flavor. Don’t rush this process; take the time to get that nutty aroma and color.
- Not Chilling the Dough: Chilling the dough helps the cookies hold their shape. Skipping this step can lead to flat cookies.
- Incorrect Oven Temperature: Always preheat your oven properly. An inaccurate temperature can lead to uneven baking or burnt edges.
- Overmixing the Dough: Mix just until combined when adding flour. Overmixing can produce tough cookies instead of soft and chewy ones.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to one week.
- Place parchment paper between layers of cookies to prevent sticking.
Freezing Espresso Brown Butter Toffee Cookies
- Freeze cookie dough balls for up to three months.
- Store in a freezer-safe bag or container, separating layers with parchment paper.
Reheating Espresso Brown Butter Toffee Cookies
- Oven: Preheat to 350°F and warm cookies for about 5 minutes for a fresh taste.
- Microwave: Heat one cookie at a time for about 10-15 seconds until warm.
- Stovetop: Place on a skillet over low heat for 1-2 minutes, flipping once.
Frequently Asked Questions
Here are some questions people often ask about Espresso Brown Butter Toffee Cookies.
Can I use regular coffee instead of espresso powder?
You can, but it will change the flavor profile slightly. Espresso powder gives a richer taste.
How do I make these cookies gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free flour blend. Adjust baking time if necessary.
What if I can’t find toffee bits?
You can chop up chocolate-covered toffee bars as an alternative or use chocolate chips for sweetness.
Are Espresso Brown Butter Toffee Cookies customizable?
Absolutely! You can add nuts, swap in different chocolate types, or even mix in dried fruits for added texture.
Final Thoughts
Espresso Brown Butter Toffee Cookies offer a delightful combination of flavors and textures. Their rich, buttery taste paired with crunchy toffee bits makes them irresistible. Feel free to customize these cookies by adding your favorite ingredients or toppings. Give this recipe a try; you won’t be disappointed!
Espresso Brown Butter Toffee Cookies
Indulge in the rich flavors of Espresso Brown Butter Toffee Cookies, a delightful treat that combines lightly crisp edges with soft, chewy centers. The unique pairing of nutty brown butter and bold espresso creates an unforgettable taste experience, while sweet toffee bits add just the right amount of sweetness. Perfect for any occasion, these cookies are simple to make and sure to impress friends and family alike. Enjoy them fresh out of the oven with a cup of coffee or save some for later—either way, they’re guaranteed to satisfy your sweet tooth.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 4 teaspoons instant espresso powder
- ½ teaspoon kosher salt
- ¾ cup unsalted butter (browned)
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup toffee bits
- Flakey sea salt, optional for sprinkling on finished cookies
Instructions
- Brown the butter in a saucepan over low heat until amber in color and nutty in aroma; let cool.
- In a bowl, whisk together flour, baking soda, espresso powder, and salt.
- Cream the browned butter with the sugars until light and fluffy.
- Add eggs and vanilla; mix until combined.
- Gradually incorporate the dry ingredients until just mixed.
- Fold in toffee bits, then chill dough for one hour.
- Preheat oven to 350°F and line baking sheets.
- Scoop dough onto sheets, spacing apart, and bake for 8–10 minutes or until edges are golden.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 9g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
