Brown Butter Espresso Toffee Cookies

Introduction

Brown Butter Espresso Toffee Cookies are a delightful treat that combines rich flavors and textures, making them an irresistible choice for cookie lovers. When I first baked these cookies, the aroma of the browned butter mixed with espresso filled my kitchen, creating an inviting atmosphere that drew my family in. As they took their first bites, smiles spread across their faces, and I knew I had found a new favorite. The combination of nutty brown butter, bold espresso, and sweet toffee bits created a cookie that was both chewy and satisfying. They quickly became a staple in our household, perfect for any occasion.

Why You’ll Love Brown Butter Espresso Toffee Cookies

• Unique Flavor Profile: The nutty flavor of brown butter combined with the rich depth of espresso creates a cookie that stands out from traditional recipes.
• Chewy Texture: These cookies have perfectly crispy edges and soft, chewy centers, making each bite a delight.
• Quick to Prepare: With a prep time of just 20 minutes and a total time of 1 hour and 30 minutes, you can whip up a batch of these cookies in no time.
• Versatile Treat: Whether for a cozy family gathering or as a special treat for friends, these cookies are sure to impress.
• Customizable: You can easily modify the recipe by adding chocolate chips or nuts to suit your taste.

Ingredients

For the Cookies:

• 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)
• Flaky sea salt (optional, for sprinkling on finished cookies)

Instructions

Step 1: Brown the Butter

1. Place the unsalted butter in a saucepan over low heat. Cook while stirring or swirling the pan frequently.
2. The butter will foam and bubble; move the foam aside occasionally to monitor the color. When the butter turns amber/brown and has a nutty aroma, it’s ready (about 7–10 minutes).
3. Transfer the browned butter (including the browned bits) to a heatproof bowl and let it cool and solidify at room temperature (about 1 hour).

Step 2: Prepare Dry Ingredients

1. In a medium bowl, whisk together the flour, baking soda, cornstarch, espresso powder, and kosher salt. Set aside.

Step 3: Mix Wet Ingredients

1. In a stand mixer fitted with the paddle attachment, cream the cooled browned butter with dark brown sugar and granulated sugar on medium-high speed until light and fluffy.

Step 4: Add Eggs and Vanilla

1. Add eggs one at a time, mixing well after each addition.
2. Stir in the vanilla extract.

Step 5: Combine Dry and Wet Ingredients

1. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.

Step 6: Fold in Toffee Bits

1. Gently fold in the toffee bits with a spatula.

Step 7: Chill the Dough

1. Cover the dough and refrigerate for at least 30 minutes to 1 hour to enhance flavor and texture.

Step 8: Bake the Cookies

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Scoop dough into 2-tablespoon-sized balls and place them 2 inches apart on the baking sheets.
3. Bake for 10–12 minutes or until the edges are golden and the centers look slightly underbaked.

Step 9: Cool and Finish

1. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
2. If desired, sprinkle flaky sea salt on top of the warm cookies for added flavor.

Nutrition Facts

• Servings: Approximately 24 cookies
• Calories per Serving: About 150 calories
• Sugar: Approximately 10g
• Sodium: Approximately 90mg
• Fat: Approximately 7g
• Saturated Fat: Approximately 4g
• Unsaturated Fat: Approximately 2g
• Trans Fat: Less than 0g
• Carbohydrates: Approximately 20g
• Fiber: About <1g
• Protein: Approximately 2g
• Cholesterol: Approximately 30mg

Preparation Time

• Prep Time: Approximately 20 minutes
• Bake Time: Approximately 10 minutes
• Additional Time: About 1 hour (for browning butter and chilling dough)
• Total Time: Approximately 1 hour and 30 minutes

How to Serve

These Brown Butter Espresso Toffee Cookies can be served in various delightful ways:

• Warm from the Oven: Best enjoyed fresh out of the oven while still warm.
• With Coffee or Tea: Pair them with your morning coffee or afternoon tea for an indulgent treat.
• As Part of a Dessert Platter: Include them in your dessert spread alongside other baked goods.
• With Ice Cream: Serve alongside vanilla or coffee-flavored ice cream for an extra special dessert.
• Gift Them: Package them nicely as gifts for friends or family during holidays or special occasions.

Additional Tips

1. Don’t Rush Browning Butter: Take your time when browning butter; it adds depth of flavor that is essential for these cookies.
2. Use Quality Espresso Powder: A good quality espresso powder will enhance the coffee flavor significantly.
3. Chill Dough for Best Results: Chilling allows flavors to develop and helps prevent spreading during baking.
4. Experiment with Mix-ins: Feel free to add chocolate chips or nuts for added texture and flavor.
5. Store Properly: Keep leftover cookies in an airtight container at room temperature for up to one week.

FAQ Section

Q1: Can I use regular coffee instead of espresso powder?
A1: While espresso powder provides a concentrated coffee flavor, you can use instant coffee granules as an alternative; however, it may not be as strong.

Q2: How do I know when my cookies are done?
A2: The edges should be golden brown while the centers may look slightly underbaked; they will continue cooking as they cool.

Q3: Can I freeze these cookies?
A3: Yes! You can freeze baked cookies in an airtight container for up to three months.

Q4: What if I don’t have cornstarch?
A4: If you don’t have cornstarch, you can omit it; however, it helps create a softer texture.

Q5: How long should I chill the dough?
A5: Chilling for at least 30 minutes is recommended; longer chilling times can enhance flavor even more.

Q6: Can I make these cookies without brown sugar?
A6: You can substitute granulated sugar but note that this may alter both flavor and texture slightly.

Q7: What type of butter should I use?
A7: Unsalted butter is preferred so you can control the salt content in your cookies.

Q8: Can I add chocolate chips?
A8: Absolutely! Adding chocolate chips complements the flavors beautifully.

Q9: What’s the best way to store leftover cookies?
A9: Store them in an airtight container at room temperature to keep them soft.

Q10: How do I know if my butter is browned correctly?
A10: The butter should be amber-colored with small brown bits at the bottom of your pan and should smell nutty.

These Brown Butter Espresso Toffee Cookies are not only delicious but also elevate your standard cookie recipe into something truly special! Enjoy making them as much as we did!

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