Coffee Toffee Cookies Recipe
These Coffee Toffee Cookies combine the rich, nutty flavor of browned butter with the boldness of espresso powder and the sweetness of Heath toffee bits. Perfectly balanced with a touch of sea salt, these cookies feature a slightly crisp edge and a soft, chewy center. Ideal for coffee lovers looking for a delightful twist on classic toffee cookies.
- Prep Time: 15 minutes (plus 2-24 hours chilling time)
- Cook Time: 12 minutes
- Total Time: 31 minutes (excluding chilling time)
- Yield: 8 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Butter Mixture
- ½ cup butter (browned and solidified)
- 1 tbsp espresso powder
Dry Ingredients
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cups all-purpose flour
Wet Ingredients
- 1 large egg (room temperature)
- ½ tbsp vanilla extract
Add-ins and Toppings
- ½ cup Heath toffee bits with chocolate
- Flaked sea salt for topping
Instructions
- Browning butter: Melt ½ cup butter in a medium saucepan over medium heat. Continue cooking past boiling until the butter turns golden brown with a nutty aroma, stirring constantly to avoid burning. Pour browned butter into a glass bowl, mix in espresso powder until smooth, and refrigerate until solidified to a soft solid.
- Mixing wet ingredients: Place the solidified browned butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 3 to 4 minutes until light and fluffy.
- Incorporate egg and vanilla: Add the room temperature egg and mix on low speed for about 30 seconds until smooth. Beat in vanilla extract thoroughly.
- Mixing dry ingredients: In a separate bowl, whisk together baking powder, baking soda, salt, and flour. Add this dry mixture to the wet ingredients and mix on low speed, stopping while some flour remains visible to avoid overmixing.
- Fold in toffee bits: Gently fold in the Heath toffee bits with chocolate until evenly distributed.
- Scooping dough: Using a ¼ cup cookie scoop, form large dough balls. Ideally, chill the dough for at least a few hours or up to 24 hours for enhanced flavor and texture.
- Preheat oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Baking: Place 8 cookie dough balls on the prepared baking sheet, sprinkle with flaked sea salt and a few extra toffee bits if desired. Bake for 11-13 minutes until cookies have a golden brown edge but the centers remain soft.
- Cooling: Allow cookies to cool on the baking sheet before transferring to a cooling rack to set and retain shape.
Notes
- Browning butter adds a deep, nutty flavor that elevates these cookies beyond standard recipes.
- Chilling the dough improves the texture and flavor development of the cookies.
- Watch the browning butter carefully as it can burn quickly once it reaches the brown stage.
- Using a cookie scoop ensures even-sized cookies that bake consistently.
- Flaked sea salt on top balances the sweetness and adds a pleasant finishing touch.
Find it online: https://bitezly.com/coffee-toffee-cookies-recipe/
