Espresso Brown Butter Toffee Cookies are the ultimate treat for coffee lovers and cookie enthusiasts alike. These cookies boast lightly crisp edges with soft, chewy centers, all infused with the rich flavors of espresso and brown butter. The addition of toffee bits elevates them to a new level of deliciousness, making them perfect for any occasion—from cozy family gatherings to festive holiday parties. With their unique combination of flavors and textures, these cookies will surely become a favorite in your baking repertoire.
Why You’ll Love This Recipe
- Decadent Flavor: The combination of brown butter and espresso delivers a rich taste that is simply irresistible.
- Perfect Texture: Enjoy the contrast between crispy edges and soft, chewy centers in every bite.
- Easy to Make: With straightforward instructions, even novice bakers can create these delightful cookies.
- Versatile Treat: Great for sharing at parties or enjoying with your morning coffee!
- Customizable: Feel free to add your favorite mix-ins or adjust the sweetness to suit your taste.
Tools and Preparation
Before you dive into baking these Espresso Brown Butter Toffee Cookies, gather the necessary tools. Having everything on hand will make the process smooth and enjoyable.
Essential Tools and Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling rack
Importance of Each Tool
- Stand Mixer or Hand Mixer: Makes creaming the butter and sugars easy, ensuring a light texture.
- Mixing Bowls: Essential for combining dry ingredients separately before adding them to the wet mixture.
- Baking Sheets: Provides a stable surface for baking cookies evenly without sticking.
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!
Ingredients:
– 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
Place the unsalted butter in a saucepan over low heat. Cook until small brown flakes form, stirring frequently to prevent burning. The butter will foam; keep stirring until it turns an amber color with a nutty aroma—about 7-10 minutes. Pour into a heatproof bowl to cool until it solidifies back to room temperature (approximately 1 hour).
Step 2: Prepare Dry Ingredients
In a medium-sized bowl, whisk together:
1. All-purpose flour
2. Baking soda
3. Cornstarch
4. Instant espresso powder
5. Kosher salt
Set this mixture aside.
Step 3: Cream Butter and Sugars
Using a stand mixer fitted with a paddle attachment or a hand mixer, cream together the browned butter with both sugars on medium-high speed until light and fluffy—this should take about 4-5 minutes.
Step 4: Add Eggs and Vanilla
Scrape down the bowl’s sides before adding one egg along with pure vanilla extract. Mix until fully combined (30-60 seconds). Then add the second egg and mix again until well combined.
Step 5: Incorporate Dry Ingredients
With the mixer set to low speed, add in your flour mixture in three additions. Scrape down the bowl before adding each final portion of flour, mixing just until there are still a few streaks of flour remaining.
Step 6: Fold in Toffee Bits
Gently fold in the toffee bits using a spatula until just combined.
Step 7: Portion Dough
Use a size 30 scoop (just over 2 tablespoons) to portion out your dough into roughly 24 equal scoops. Chill this dough in the refrigerator for one hour.
Step 8: Preheat Oven & Prepare Sheets
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Space cookie dough portions about two inches apart on prepared sheets—about twelve per half-sheet pan.
Step 9: Bake Cookies
Bake for approximately 8-10 minutes until edges appear lightly browned but centers may look slightly undercooked. When removing from oven, drop each pan hard on the counter once to create crinkles around edges. If desired, sprinkle flakey sea salt while still hot.
Step 10: Cool Cookies
Let cookies cool on pans for about two minutes before transferring them to cooling racks to cool completely.
Now you have delicious Espresso Brown Butter Toffee Cookies ready for any occasion! Enjoy each bite!
How to Serve Espresso Brown Butter Toffee Cookies
Espresso Brown Butter Toffee Cookies are delicious on their own, but there are several ways to enhance your cookie experience. Whether you’re hosting a gathering or enjoying a cozy night in, these serving suggestions will elevate your treat.
Pairing with Beverages
- Coffee: A freshly brewed cup of coffee complements the espresso flavor in the cookies.
- Milk: Classic and comforting, cold milk balances the sweetness and richness of the cookies.
- Hot Chocolate: For a sweet treat, serve these cookies alongside a warm mug of hot chocolate.
Dessert Platter
- Cheese Plate: Add some creamy cheeses like brie or goat cheese for a delightful contrast.
- Fruit Medley: Fresh fruits like berries or slices of apple add brightness and freshness to your dessert spread.
- Ice Cream: Serve warm cookies with a scoop of vanilla ice cream for an indulgent dessert.
Gift Ideas
- Cookie Jars: Package these cookies in a decorative jar for a thoughtful homemade gift.
- Party Favors: Wrap them individually in clear bags tied with ribbon for party favors.
How to Perfect Espresso Brown Butter Toffee Cookies
To achieve the best results with your Espresso Brown Butter Toffee Cookies, keep these tips in mind. They will help you create cookies that are perfectly chewy and full of flavor.
- Use Fresh Ingredients: Ensure your baking soda and espresso powder are fresh for optimal flavor and texture.
- Chill the Dough: Chilling the dough prevents excessive spreading during baking, resulting in thicker cookies.
- Don’t Overmix: Mix just until ingredients are combined to maintain a tender texture.
- Monitor Baking Time: Keep an eye on the cookies as they bake; take them out when edges are lightly browned to avoid overbaking.
Best Side Dishes for Espresso Brown Butter Toffee Cookies
While these cookies can easily stand alone, pairing them with side dishes can create a delightful meal experience. Here are some great options to consider.
- Cheese Board: A selection of cheeses pairs beautifully with sweet flavors, creating a balanced palate.
- Seasonal Fruits: Offer a variety of seasonal fruits like pears or apples for a refreshing contrast.
- Chocolate Fondue: Dip pieces of cookie into warm chocolate for an extra indulgent treat.
- Espresso Martini: This cocktail enhances the espresso flavor while providing a fun drink option.
- Whipped Cream: Serve alongside whipped cream for those who enjoy a creamy texture.
- Nut Assortment: A bowl of mixed nuts provides crunch and complements the sweetness of the cookies.
Common Mistakes to Avoid
Baking can be tricky, and avoiding common mistakes will help you achieve the best results with your Espresso Brown Butter Toffee Cookies.
- Using cold butter: Starting with cold butter can prevent proper creaming. Always ensure your butter is at room temperature for a light and fluffy texture.
- Overmixing the dough: Mixing too much can make cookies tough. Mix just until the flour is incorporated to keep them soft and chewy.
- Skipping the chilling step: Not chilling the dough can lead to flat cookies. Chilling helps solidify the fat, resulting in better texture and shape.
- Incorrect oven temperature: Baking at the wrong temperature affects cooking time and cookie texture. Always preheat your oven and use an oven thermometer for accuracy.
- Not measuring ingredients accurately: Inaccurate measurements can throw off your recipe. Use a kitchen scale for precision, especially with flour and sugar.
Storage & Reheating Instructions
Refrigerator Storage
- Store cookies in an airtight container.
- They will stay fresh for up to one week.
Freezing Espresso Brown Butter Toffee Cookies
- Place cookies in a freezer-safe bag or container.
- They can be frozen for up to three months.
Reheating Espresso Brown Butter Toffee Cookies
- Oven: Preheat to 350°F. Bake for about 5 minutes until warm.
- Microwave: Heat each cookie for about 10-15 seconds until warm and soft.
- Stovetop: Place on a skillet over low heat for 1-2 minutes, flipping halfway through.
Frequently Asked Questions
Here are some common questions about making Espresso Brown Butter Toffee Cookies.
Can I use regular butter instead of brown butter?
Yes, but using brown butter adds a rich, nutty flavor that enhances these cookies.
How do I know when my Espresso Brown Butter Toffee Cookies are done?
The edges should be lightly browned, while the centers may look slightly underdone when you take them out of the oven.
Can I substitute toffee bits with chocolate chips?
Absolutely! Chocolate chips offer a different sweetness but still pair well with espresso flavors.
Why is my cookie dough so sticky?
If your dough is too sticky, try chilling it longer or adding a bit more flour until it reaches a manageable consistency.
Final Thoughts
Espresso Brown Butter Toffee Cookies combine rich flavors and delightful textures that make them irresistible. These cookies are perfect for sharing or enjoying on your own. Feel free to customize with nuts or different candies to suit your taste!
Espresso Brown Butter Toffee Cookies
Espresso Brown Butter Toffee Cookies are the ultimate indulgence for cookie lovers and coffee enthusiasts alike. With their lightly crisp edges and soft, chewy centers, these cookies are infused with the rich flavors of brown butter and espresso. The addition of toffee bits brings a delightful sweetness, making them perfect for any occasion—from casual family gatherings to festive holiday celebrations. This easy-to-follow recipe ensures that even novice bakers can whip up a batch of these decadent treats in no time. Whether enjoyed alongside your morning coffee or shared as a sweet gift, these cookies are bound to become a staple in your baking repertoire.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 cookies 1x
- 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)
Instructions
- Brown the butter in a saucepan over low heat until it turns amber and has a nutty aroma. Let cool.
- In a bowl, whisk together flour, baking soda, cornstarch, espresso powder, and salt.
- Cream browned butter with sugars using a mixer until fluffy.
- Add eggs and vanilla; mix until combined.
- Gradually incorporate dry ingredients until just mixed.
- Fold in toffee bits gently.
- Portion dough onto baking sheets and chill for one hour.
- Preheat oven to 350°F (175°C) and bake for 8-10 minutes until edges are golden.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
