Description
Warm espresso brown butter toffee cookies bring rich caramel notes and deep coffee undertones to classic cookie lovers. Crisp edges and chewy centers offer delightful textures that will satisfy sweet cravings with each memorable bite.
Ingredients
Scale
- 2.5 cups (312g) all-purpose flour
- 4 tsps instant espresso powder
- 1 cup (200g) dark brown sugar
- 0.5 cup (100g) granulated sugar
- 0.75 cup (170g) unsalted butter
- 2 large eggs
- 0.5 cup (85g) toffee bits
- 1 tsp baking soda
- 2 tsps cornstarch
- 0.5 tsp kosher salt
- 2 tsps pure vanilla extract
- Flaky sea salt (optional)
Instructions
- Brown Butter Preparation: Melt unsalted butter in a saucepan over low heat, swirling continuously until it develops a nutty, amber hue with delicate brown flakes. Transfer to a heatproof container and cool to room temperature.
- Dry Ingredient Fusion: Thoroughly combine flour, baking soda, cornstarch, espresso powder, and kosher salt in a mixing bowl, ensuring even distribution of ingredients.
- Sugar and Butter Emulsification: Cream cooled brown butter with dark brown and granulated sugars using a mixer, whipping until the mixture becomes light and voluminous, approximately 4-5 minutes.
- Wet Ingredient Integration: Mix in eggs individually, incorporating vanilla extract, and thoroughly blend while scraping down bowl sides to create a uniform mixture.
- Dough Formation: Gradually fold dry ingredients into wet mixture on low speed, stopping when minimal flour streaks remain. Gently incorporate toffee bits using a spatula for even distribution.
- Dough Portioning and Chilling: Scoop dough into 24 equal portions using a size 30 scoop. Refrigerate for 1 hour to enhance flavor and texture development.
- Baking Preparation: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper, arranging chilled dough scoops 2 inches apart to allow proper spreading.
- Baking and Texture Optimization: Bake 8-10 minutes until edges turn light brown and crisp, maintaining slightly underbaked centers for optimal texture. Immediately drop pan onto counter surface to create attractive crinkled edges.
- Finishing Touches: Optional: Flatten cookies with a flat-bottomed cup and sprinkle with flaky sea salt. Cool on baking pan for 2 minutes, then transfer to a wire rack to reach room temperature.
Notes
- Unlock Brown Butter Depth: Carefully brown butter to develop complex, nutty flavors that elevate the entire cookie’s taste profile.
- Chill Dough for Perfection: Refrigerating the portioned dough for one hour allows ingredients to meld and creates a more concentrated, rich flavor with ideal cookie texture.
- Master Baking Timing: Watch cookies closely during the 8-10 minute baking window; remove when edges are light brown and centers appear slightly underbaked to achieve a soft, chewy interior.
- Finale Technique: Drop the baking pan immediately after removing from the oven to create signature crinkled edges and help cookies settle into a perfect texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 22
- Calories: 205
- Sugar: 11g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 33mg