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Brown Butter Coffee Toffee Cookies

Brown Butter Coffee Toffee Cookies

These Brown Butter Coffee Toffee Cookies are rich, chewy, and packed with deep caramelized flavor. Nutty brown butter, espresso, and crunchy toffee bits come together for an irresistible bakery-style cookie finished with flaky sea salt.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 1 hour 1 minute
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup Unsalted Butter to be browned
  • 1 1/4 cups Light Brown Sugar packed
  • 1/2 cup Granulated Sugar
  • 2 large Eggs
  • 1 tablespoon Vanilla Extract
  • 1 tablespoon Instant Espresso Powder
  • 2 1/2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Toffee Bits
  • 1/2 cup Chopped Walnuts or Pecans optional
  • Flaky Sea Salt for finishing

Method
 

  1. Place butter in a light-colored saucepan over medium heat. Melt and cook until foamy, then nutty and golden brown, about 5–8 minutes. Watch carefully to avoid burning.
  2. Immediately pour browned butter into a heatproof bowl and cool for 10–15 minutes.
  3. Whisk browned butter with brown sugar and granulated sugar until smooth.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in vanilla extract and espresso powder until combined.
  6. In a separate bowl, whisk together flour, baking soda, and salt.
  7. Gradually mix dry ingredients into wet ingredients until just combined.
  8. Fold in toffee bits and nuts if using.
  9. Cover and refrigerate dough for at least 30 minutes.
  10. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  11. Scoop rounded tablespoons of dough onto baking sheets, spacing 2 inches apart. Lightly flatten and sprinkle with flaky sea salt.
  12. Bake for 9–11 minutes until edges are golden and centers are soft.
  13. Cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough enhances the brown butter flavor. These cookies freeze well both baked and unbaked.