Lightly crisp edges and soft and chewy centers make these Espresso Brown Butter Toffee Cookies a standout treat. The rich flavors from the espresso combined with the nutty notes of brown butter create a decadent cookie experience. Perfect for gatherings, coffee breaks, or just because, these cookies are sure to impress anyone who tastes them.
Why You’ll Love This Recipe
- Decadent Flavor – The combination of espresso and brown butter delivers an irresistible taste that will satisfy your sweet tooth.
- Chewy Texture – Enjoy soft and chewy centers with lightly crisp edges that provide the perfect contrast in every bite.
- Easy to Make – With simple ingredients and straightforward steps, you’ll have fresh cookies in no time!
- Versatile Treat – These cookies are great for any occasion, whether it’s a cozy night in or a festive gathering.
- Customizable – Feel free to add other mix-ins like nuts or chocolate chips for a personal touch.
Tools and Preparation
Before you start baking your Espresso Brown Butter Toffee Cookies, gather your tools to ensure a smooth process. Using the right equipment can make all the difference!
Essential Tools and Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Parchment paper or silicone baking mat
- Baking sheets
- Cooling rack
Importance of Each Tool
- Stand mixer or hand mixer – Helps cream the butter and sugars efficiently, ensuring a light and fluffy texture.
- Mixing bowls – Essential for combining dry and wet ingredients separately before mixing them together.
- Baking sheets – Provide a sturdy surface for even baking while preventing cookies from 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.
- Stir or swirl frequently to prevent burning while it cooks.
- Watch as it foams; after about 7–10 minutes, it will turn amber/brown with nutty aromas.
- Pour into a heat-proof bowl to cool until solidified back to room temperature (about 1 hour).
Step 2: Prepare Dry Ingredients
- In a medium bowl, combine:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 4 teaspoons instant espresso powder
- ½ teaspoon kosher salt
- Whisk together until well mixed, then set aside.
Step 3: Cream Butter and Sugars
- Using a stand mixer fitted with the paddle attachment, cream the cooled brown butter with both sugars on medium-high speed for about 4–5 minutes until light and fluffy.
Step 4: Add Eggs and Vanilla
- Scrape down the sides of the bowl, then add one egg along with the vanilla extract.
- Mix until well combined (30–60 seconds).
- Add the second egg, mixing for another 30–60 seconds until fully incorporated.
Step 5: Combine Wet and Dry Ingredients
- With the mixer on low speed, gradually add in the flour mixture in three additions.
- Scrape down the bowl before adding each batch of flour; blend until just a few streaks remain.
Step 6: Fold in Toffee Bits
- Gently fold in the toffee bits using a spatula until evenly distributed throughout the dough.
Step 7: Portion Dough
- Use a size 30 scoop (just over two tablespoons) to portion out dough into about 24 equal scoops.
- Chill cookie dough for one hour.
Step 8: Preheat Oven
- Preheat your oven to 350°F.
- Line baking sheets with parchment paper or silicone mats.
- Space cookie dough portions about two inches apart on prepared sheets.
Step 9: Bake Cookies
- Bake for 8–10 minutes, until edges are lightly browned but centers remain slightly underdone.
- Drop pan hard on counter once removed from oven to create crinkle edges; if needed, lightly press down puffy cookies.
Step 10: Cool Cookies
- Allow cookies to cool on pan for about two minutes before transferring them to a cooling rack.
- Sprinkle with flakey sea salt while still hot if desired.
Now you have delicious Espresso Brown Butter Toffee Cookies ready to be enjoyed!
How to Serve Espresso Brown Butter Toffee Cookies
Espresso Brown Butter Toffee Cookies are delightful treats that can be enjoyed in various ways. Here are some serving suggestions to elevate your cookie experience.
Pair with a Hot Beverage
- Coffee: The rich flavors of the espresso cookies pair perfectly with a cup of freshly brewed coffee.
- Tea: A warm cup of chai or Earl Grey complements the sweetness and nuttiness of the cookies beautifully.
Ice Cream Sandwiches
- Vanilla Ice Cream: Use two cookies to make a delicious ice cream sandwich, filling it with creamy vanilla for extra indulgence.
- Coffee Ice Cream: For coffee lovers, pairing these cookies with coffee ice cream creates a perfect flavor match.
Gourmet Dessert Platter
- Dessert Board: Arrange the cookies on a platter alongside chocolates, nuts, and fresh fruit for an elegant dessert spread at gatherings.
- Cheese Pairing: Offer a selection of cheeses that contrast the sweetness, like sharp cheddar or blue cheese.
Warm from the Oven
- Freshly Baked: Serve the cookies warm out of the oven for a gooey center that melts in your mouth.
Dressed Up Treats
- Drizzle with Chocolate: A light drizzle of dark chocolate enhances the flavor profile and adds visual appeal.
- Sprinkle with Sea Salt: Adding a pinch of flakey sea salt on top balances the sweetness and enhances the rich flavors.
How to Perfect Espresso Brown Butter Toffee Cookies
Perfecting your Espresso Brown Butter Toffee Cookies is all about attention to detail. Here are some tips to ensure they turn out delicious every time.
- Browning Butter Carefully: Watch your butter closely while browning; stirring frequently prevents burning and ensures even color.
- Chill Dough Appropriately: Chilling the dough for at least one hour allows flavors to meld and prevents excessive spreading during baking.
- Use Quality Ingredients: Opt for high-quality espresso powder and dark brown sugar for richer flavor and better texture.
- Check Baking Time: Keep an eye on your cookies as they bake; removing them when they are slightly underdone results in soft centers.
- Space Cookies Properly: Ensure enough space between each cookie on the baking sheet to allow for slight spreading without merging together.
Best Side Dishes for Espresso Brown Butter Toffee Cookies
These delicious cookies can be complemented by various side dishes that enhance their flavors. Here’s a list of tasty options to enjoy alongside them.
- Fresh Fruit Salad: A mix of seasonal fruits provides a light contrast to the rich cookies, making it refreshing.
- Cheese Plate: Include assorted cheeses like brie or gouda which balance sweetness with savory elements.
- Chocolate Fondue: Dip pieces of cookie in warm chocolate for an indulgent treat that’s fun to share.
- Nut Mix: A blend of salted nuts offers crunch and salty notes that pair nicely with sweet cookie flavors.
- Yogurt Parfait: Layer yogurt with granola and berries alongside cookies for a delightful breakfast or snack option.
- Milkshake: Blend up a thick milkshake—vanilla or coffee flavored—for a creamy pairing that complements the dessert theme.
Common Mistakes to Avoid
When making Espresso Brown Butter Toffee Cookies, it’s easy to fall into some common traps. Here are a few mistakes to watch out for.
- Overbrowning the butter: If you cook the butter too long, it can burn and affect the flavor. Keep an eye on it and remove it from heat once it turns a nice amber color.
- Skipping the chilling step: Chilling the dough is crucial for texture. If you skip this step, your cookies may spread too much during baking.
- Not measuring ingredients accurately: Using the wrong amounts can lead to cookies that are too dry or too wet. Always use a kitchen scale or measuring cups for precision.
- Overmixing the dough: Mixing too much can make the cookies tough. Mix just until combined to keep them soft and chewy.
- Ignoring baking time: Every oven is different. Keep an eye on your cookies and pull them out when they’re lightly browned around the edges, even if they look slightly underdone in the center.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover cookies in an airtight container for up to 5 days.
- Keep them at room temperature for best texture.
Freezing Espresso Brown Butter Toffee Cookies
- Freeze unbaked cookie dough balls in a single layer on a baking sheet for 1-2 hours before transferring them to a freezer-safe bag. They can last up to 3 months.
- Baked cookies can also be frozen in an airtight container for up to 3 months.
Reheating Espresso Brown Butter Toffee Cookies
- Oven: Preheat to 350°F and bake for about 5 minutes until warmed through.
- Microwave: Heat individual cookies on high for 10-15 seconds. Be careful not to overheat!
- Stovetop: Place cookies in a skillet over low heat until warmed, about 2-3 minutes.
Frequently Asked Questions
Here are some common queries about Espresso Brown Butter Toffee Cookies.
What makes Espresso Brown Butter Toffee Cookies unique?
These cookies stand out due to their rich flavor from brown butter and espresso, creating a perfect balance of sweetness with the addition of toffee bits.
Can I substitute instant espresso powder?
Yes! You can use finely ground coffee or omit it entirely, but this will change the overall flavor profile of your cookies.
How do I make these cookies gluten-free?
To make gluten-free Espresso Brown Butter Toffee Cookies, substitute all-purpose flour with a gluten-free flour blend designed for baking.
How should I store leftovers?
Store your leftover cookies in an airtight container at room temperature for up to five days or freeze them for longer storage.
Final Thoughts
Espresso Brown Butter Toffee Cookies offer a delightful combination of rich flavors and textures that are hard to resist. Whether enjoyed as a cozy treat or shared with friends, these cookies are versatile enough for any occasion. Feel free to customize them with your favorite mix-ins or toppings!
Espresso Brown Butter Toffee Cookies
Indulge in the irresistible charm of Espresso Brown Butter Toffee Cookies. With their lightly crisp edges and soft, chewy centers, these cookies are a delightful fusion of rich espresso flavors and nutty brown butter. The addition of toffee bits introduces a satisfying sweetness that elevates each bite. Perfect for coffee breaks, gatherings, or simply as a sweet treat to lift your spirits, these cookies will surely impress anyone who tastes them. Easy to make with simple ingredients, they can be customized with your favorite mix-ins. Once you try them, you’ll understand why they’re a must-bake!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 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
Instructions
- Brown the butter in a saucepan over low heat until amber in color and nutty.
- In a bowl, whisk together flour, baking soda, espresso powder, and salt.
- Cream the cooled brown butter with sugars until fluffy. Add eggs and vanilla.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fold in toffee bits and portion dough into scoops; chill for one hour.
- Preheat oven to 350°F, bake cookies for 8-10 minutes until edges are golden.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
