Indulgent Irresistible Brown Butter Rich Coffee Toffee Cookies

These Irresistible Brown Butter Coffee Toffee Cookies are a delicious blend of nutty brown butter, crunchy toffee, and rich espresso flavors.

Course: Dessert

Cuisine: American

Keyword: baking, Brown Butter, Cookies, Dessert, espresso, toffee

Prep Time: 15

Cook Time: 10

Chilling Time: 1

Total Time: 1 25

Servings: cookies

Calories: 150kcal

2 cups all-purpose flour Substitute with a 1:1 gluten-free flour blend for a gluten-free option.
1 teaspoon baking soda Acts as a leavening agent.
2 tablespoons cornstarch Adds chewiness.
2 tablespoons instant espresso powder Enhances flavor.
1 teaspoon kosher salt Balances sweetness.

Brown the Butter: In a saucepan, heat the unsalted butter over medium heat until amber-colored, about 7-10 minutes. Transfer to a heatproof bowl and let cool.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, cornstarch, espresso powder, and salt. Set aside.
Cream the Sugars and Butter: Beat the cooled brown butter with dark brown sugar and granulated sugar until fluffy and light, approximately 4-5 minutes.
Add Eggs and Vanilla: Introduce eggs one at a time, mixing well, then blend in vanilla extract.
Combine Mixtures: Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Fold in Toffee Bits: Gently fold in the toffee bits, ensuring even distribution.
Chill the Dough: Portion the dough onto a plate and refrigerate for 1 hour.
Preheat and Prepare Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Bake Cookies: Place mounds of dough on baking sheets and bake for 8-10 minutes until edges are lightly browned.
Cool Completely: Allow cookies to cool before transferring to a wire rack.

Store cookies in an airtight container at room temperature for up to 1 week. Can freeze cookie dough balls for up to 3 months.