Description
Delight in the rich, nutty aroma of brown butter combined with the bold flavor of coffee and the sweet crunch of toffee in these Brown Butter Coffee Toffee Cookies. Perfectly tender with golden edges and studded with toffee bits, these cookies offer a sophisticated twist on a classic treat that coffee lovers will adore.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup instant coffee granules
Add-ins
- 1/2 cup toffee bits
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the proper temperature while you prepare the dough.
- Brown the Butter: Melt the unsalted butter in a small saucepan over medium heat, cooking it until it turns golden brown and emits a nutty aroma, which usually takes about 3-4 minutes. Remove from heat and allow to cool slightly.
- Mix Sugars and Butter: In a mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until the mixture is smooth and well combined.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the sugar and butter mixture, stirring thoroughly to blend all ingredients.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, salt, and instant coffee granules to evenly distribute the coffee flavor.
- Mix Dry and Wet Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Toffee Bits: Gently fold the toffee bits into the dough, ensuring an even spread of sweetness and crunch.
- Scoop and Bake: Drop spoonfuls of dough onto a baking sheet, spacing them adequately. Bake in the preheated oven for 10-12 minutes or until the edges turn a lovely golden brown.
- Cool the Cookies: Allow the cookies to rest on the baking sheet for a few minutes after baking to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Use high-quality instant coffee granules for the best coffee flavor.
- Do not overbake to maintain chewy centers.
- Allow brown butter to cool slightly before adding to prevent cooking the egg.
- Store cookies in an airtight container to keep them fresh for up to a week.
- For a more intense coffee flavor, add an extra tablespoon of instant coffee.
