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Brown Butter Coffee Toffee Cookies

Deeply flavorful bakery-style cookies featuring nutty brown butter, rich espresso, crunchy toffee bits, and pools of melted chocolate, topped with flaky sea salt.
Print Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter browned and cooled
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt fine sea salt
  • 1 tbsp instant espresso powder
  • 1 cup dark brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large, room temperature
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup toffee bits (like Heath bits)
  • 1 tbsp flaky sea salt for garnish

Equipment

  • Saucepan (light colored)
  • Mixing bowls
  • Whisk
  • Baking sheet
  • Wire rack

Method
 

  1. Place butter in a light-colored saucepan over medium heat. Cook, stirring constantly, until it foams and turns amber brown with a nutty aroma. Pour into a heat-proof bowl to cool for 20 minutes.
  2. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. In a medium bowl, whisk together flour, baking soda, fine salt, and instant espresso powder.
  4. Add brown sugar, granulated sugar, eggs, and vanilla to the cooled brown butter. Whisk vigorously for 2 minutes until glossy.
  5. Fold the dry ingredients into the wet mixture using a spatula until just combined.
  6. Stir in chocolate chips and toffee bits.
  7. Scoop dough into 2-tablespoon balls and place on baking sheet 2 inches apart.
  8. Bake for 10-12 minutes until edges are golden but centers are still soft. Do not overbake.
  9. Remove from oven and immediately sprinkle with flaky sea salt. Cool on pan for 5 minutes before transferring to a wire rack.

Notes

Chilling the dough for 30 minutes before baking results in a thicker, chewier cookie.