Espresso Brown Butter Toffee Cookies are a delightful treat that combines rich flavors with a perfect texture. The light crisp edges and soft chewy centers make these cookies irresistible. With the bold taste of espresso and the nutty aroma of brown butter, they are perfect for any occasion—be it a cozy afternoon snack or a festive gathering. The addition of toffee bits adds a sweet crunch that elevates each bite, ensuring this cookie recipe becomes a favorite in your kitchen.
Why You’ll Love This Recipe
- Decadent Flavor: The combination of espresso and brown butter gives these cookies a unique depth that will impress everyone.
- Perfect Texture: Enjoy lightly crisp edges paired with soft and chewy centers for a satisfying bite.
- Easy to Make: With simple ingredients and straightforward instructions, baking these cookies is hassle-free.
- Versatile Treat: Ideal for sharing at parties, gifting, or enjoying with your favorite coffee.
- Customizable: Feel free to add nuts or chocolate chips for extra flavor variations.
Tools and Preparation
Before you start baking your Espresso Brown Butter Toffee Cookies, gather your tools and ensure you’re ready to go. Having everything on hand makes 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
- Spatula
Importance of Each Tool
- Stand mixer or hand mixer: These make creaming the butter and sugars easy, ensuring your cookies are well-mixed for the best texture.
- Mixing bowls: Essential for combining ingredients properly without making a mess.
- Baking sheets: A must-have for evenly baking your cookies while providing ample space for spreading.
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!
Dry Ingredients
- 2 ½ cups all-purpose flour (312g)
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 4 teaspoons instant espresso powder
- ½ teaspoon kosher salt
Wet Ingredients
- 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
Add-ins
- ½ cup toffee bits (85g)
- Flaky 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, place the unsalted butter in a saucepan over low heat. Cook until small brown flakes form. Stir frequently to prevent burning. It will foam up; move the foam aside occasionally to check color. Look for an amber/brown color with a nutty aroma (about 7-10 minutes). Pour into a heat-proof bowl to cool back to room temperature (about 1 hour).
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cornstarch, espresso powder, and kosher salt. Set this mixture aside for later use.
Step 3: Cream Together Sugars and Butter
Cream together the browned butter, dark brown sugar, and granulated sugar using a stand mixer fitted with the paddle attachment or a hand mixer 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). Repeat this step with the second egg.
Step 5: Incorporate Dry Ingredients
With the mixer on low speed, add in the flour mixture gradually in three parts. Be sure to scrape up and down before adding each new portion of flour. Mix until just a few streaks of flour remain.
Step 6: Fold in Toffee Bits
Using a spatula, gently fold in the toffee bits into your dough until evenly distributed.
Step 7: Portion Dough
Use a size 30 scoop (just over 2 tablespoons) to portion out approximately 24 equal scoops of dough. Chill these portions in the refrigerator for one hour.
Step 8: Prepare for Baking
Preheat your oven to 350°F (175°C) while lining baking sheets with parchment paper or silicone baking mats. Space cookie dough portions about 2 inches apart on prepared sheets.
Step 9: Bake Cookies
Bake in preheated oven for about 8-10 minutes until edges are lightly browned but centers might appear slightly underdone. Once baked, drop the pan hard on the counter once; this creates crinkles on edges.
Step 10: Cool Down
Allow cookies to cool on their pan for about 2 minutes before transferring them onto cooling racks to cool completely.
Enjoy your homemade Espresso Brown Butter Toffee Cookies!
How to Serve Espresso Brown Butter Toffee Cookies
Espresso Brown Butter Toffee Cookies are a delightful treat that can be enjoyed in various ways. Whether you want to serve them at a gathering or enjoy them with your morning coffee, these cookies are versatile and delicious.
With a Glass of Milk
- Pairing these cookies with cold milk enhances their flavors and provides a classic combination.
Coffee Companion
- Enjoy these cookies alongside your favorite brew. The espresso notes complement coffee perfectly, making for a comforting afternoon snack.
Ice Cream Sandwiches
- For a decadent twist, sandwich scoops of vanilla ice cream between two cookies. This treat is sure to impress!
As a Gift
- Package these cookies in decorative boxes or bags for thoughtful homemade gifts. They are perfect for birthdays or holidays.
Dessert Platter
- Arrange the cookies on a dessert platter with other sweets for an inviting presentation during parties or gatherings.
How to Perfect Espresso Brown Butter Toffee Cookies
To achieve the best texture and flavor in your Espresso Brown Butter Toffee Cookies, follow these helpful tips.
- Brown the butter carefully: Ensure you monitor the butter closely while browning to prevent burning and achieve that nutty flavor.
- Chill the dough: Allowing the dough to chill for at least one hour helps the flavors meld and results in thicker cookies.
- Don’t overmix: When adding flour, mix just until combined. Overmixing can lead to tough cookies.
- Use high-quality espresso: The flavor of espresso is prominent in these cookies, so opt for good quality instant espresso powder.
- Adjust baking time: Keep an eye on your cookies as they bake. They should be lightly browned around the edges but still soft in the center.
- Let them cool properly: Allowing the cookies to cool on the pan helps them set without becoming too hard.
Best Side Dishes for Espresso Brown Butter Toffee Cookies
While Espresso Brown Butter Toffee Cookies are delightful on their own, pairing them with other dishes can enhance your dessert experience. Here are some excellent side dish ideas.
- Vanilla Ice Cream – A scoop of creamy vanilla ice cream complements the rich flavors of the cookies wonderfully.
- Chocolate Sauce – Drizzle warm chocolate sauce over the cookies for an indulgent touch that chocolate lovers will adore.
- Fresh Berries – Serve alongside fresh strawberries or raspberries for a refreshing contrast to the sweetness of the cookies.
- Coffee Mousse – A light coffee mousse offers a rich yet airy pairing that echoes the espresso notes.
- Cheese Platter – Include mild cheeses such as brie or mascarpone with honey for an unexpected but delightful pairing.
- Whipped Cream – A dollop of freshly whipped cream adds lightness and balances out the rich flavors of the cookies.
- Nut Mix – A small bowl of spiced nuts provides a crunchy texture that contrasts beautifully with soft, chewy cookies.
Common Mistakes to Avoid
Baking can be tricky, especially when making espresso brown butter toffee cookies. Here are some common mistakes to watch for.
- Skipping the browning step: Not browning the butter can lead to flat flavors. Take the time to brown your butter until it has a nutty aroma and golden color.
- Not measuring accurately: Using incorrect measurements can ruin your cookies. Always use a kitchen scale or measuring cups for precision.
- Overmixing the dough: Overmixing can make your cookies tough instead of soft and chewy. Mix just until combined and stop when you see a few streaks of flour.
- Chilling the dough too long: While chilling helps with texture, leaving it too long can make it hard to scoop. Aim for about one hour in the fridge.
- Ignoring oven temperature: An oven that’s too hot or cold will affect baking times. Use an oven thermometer to ensure accuracy for perfect cookies.
Storage & Reheating Instructions
Refrigerator Storage
- Store cookies in an airtight container for up to 1 week.
- Place parchment paper between layers to prevent sticking.
Freezing Espresso Brown Butter Toffee Cookies
- Freeze cookies in a single layer before transferring them to a freezer-safe bag.
- They can last up to 3 months in the freezer.
Reheating Espresso Brown Butter Toffee Cookies
- Oven: Preheat to 350°F and warm for about 5-7 minutes.
- Microwave: Heat for about 10-15 seconds, checking frequently.
- Stovetop: Use a non-stick pan on low heat, warming each side for about a minute.
Frequently Asked Questions
Here are some common questions about espresso brown butter toffee cookies.
How do I make espresso brown butter toffee cookies gluten-free?
You can substitute all-purpose flour with a gluten-free blend. Make sure it’s suitable for baking.
Can I use regular butter instead of brown butter?
While you can, using brown butter adds depth of flavor. It’s worth the extra effort!
What if I don’t have instant espresso powder?
You can use finely ground coffee beans, but adjust the amount since they may be stronger in flavor.
How do I store leftover espresso brown butter toffee cookies?
Keep them in an airtight container at room temperature or refrigerate them for longer freshness.
Can I add nuts or other mix-ins?
Absolutely! Chopped nuts or chocolate chips would complement these cookies beautifully.
Final Thoughts
These espresso brown butter toffee cookies are not only delicious but also versatile. You can customize them by adding different mix-ins like nuts or chocolate chips. Whether you’re sharing with friends or enjoying them yourself, these cookies are sure to satisfy any sweet tooth!
Espresso Brown Butter Toffee Cookies
Espresso Brown Butter Toffee Cookies are the ultimate indulgence for cookie lovers. These cookies feature a delightful balance of rich espresso flavor, nutty brown butter aroma, and crunchy bits of toffee that create a truly irresistible treat. With their light, crisp edges and soft, chewy centers, they are perfect for any occasion—whether served as a cozy afternoon snack or at festive gatherings. Easy to make with simple ingredients, this recipe promises satisfying bites that will quickly earn a place in your dessert rotation. Elevate your cookie game and enjoy warm from the oven or paired with coffee for an unforgettable experience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 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
- Flaky sea salt (optional for sprinkling)
Instructions
- Brown the butter in a saucepan over low heat until golden and nutty, then cool to room temperature.
- Whisk together flour, baking soda, cornstarch, espresso powder, and salt in a bowl.
- Cream the cooled butter, dark brown sugar, and granulated sugar until light and fluffy.
- Mix in eggs and vanilla until combined.
- Gradually add dry ingredients until just mixed; fold in toffee bits.
- Chill dough for one hour before portioning into scoops on lined baking sheets.
- Bake in a preheated oven at 350°F for 8-10 minutes until edges are lightly browned.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
