Description
Indulge in the rich flavors of brown butter, coffee, and toffee with these delectable cookies. The perfect mix of chewy and crunchy textures, these treats are sure to become a favorite in your cookie repertoire.
Ingredients
Scale
For the Cookies:
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar (light or dark)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tablespoon instant espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup toffee bits
- 1/2 cup mini chocolate chips (optional)
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter until golden brown and fragrant, about 5–7 minutes. Let it cool for 10 minutes.
- Mix Wet Ingredients: Whisk the browned butter with sugars until smooth. Add eggs and vanilla; mix well.
- Combine Dry Ingredients: In a separate bowl, whisk flour, espresso powder, baking soda, baking powder, and salt. Gradually add to wet mixture.
- Add Mix-Ins: Fold in toffee bits and chocolate chips. Chill dough for 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Scoop dough into balls, place on baking sheet, and bake for 10–12 minutes.
- Cool and Enjoy: Let cookies cool on the sheet before transferring to a wire rack.
Notes
- For a crispier edge, bake a minute or two longer.
- You can make the dough a day ahead and refrigerate overnight for enhanced flavor.
- Swap espresso powder with decaf or omit for a milder taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
