Coffee Toffee Cookies
Coffee toffee cookies are a sweet and nutty cookies made with browned butter, espresso powder, toffee bits and a good sprinkling of salt.
Ingredients
- ½ cup (113.5 g) butter browned and solidified
- 1 tablespoon espresso powder
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg room temp
- ½ tablespoon (0.5 tablespoon) vanilla
- ¼ teaspoon (0.25 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1¼ cups (175 g) all-purpose flour
- ½ cup (80 g) heath toffee bits with chocolate
- flaked sea salt for topping
Instructions
- Start by browning the butter. You'll take ½ cup of butter (one stick) and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a glass bowl, and add espresso powder. Mix until no clumps of powder are left. Place the bowl in the fridge to solidify again. You will want it to become a soft solid again to start the cookie dough. This should take a few hours.
- Place butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add the egg, mix until smooth on low speed, about 30 seconds. Beat in the vanilla.
- And baking powder, baking soda, salt and flour mixture to bowl and mix on low, being careful not to overmix. I usually like to stop mixing when I still have flour remnants around the bowl. Fold in toffee chips.
- Scoop the dough into large balls. I like to use a ¼ cup cookie scoop. At this point I usually like to chill my dough for a 24 hours if time permits, but at least a few hours.
- Preheat oven to 350 F. Line a baking sheets with parchment paper.
- Place 8 cookie balls on your baking sheet, and sprinkle with some flaked sea salt. I sprinkled a few more toffee bits on top too. Bake the cookies for 11-13 minutes. You're looking for a nice golden brown outside rim.
- Allow cookies to cool on the pan before moving to a cooling rack to hold their shape.
Notes
Feel free to add chocolate chips if you'd like. I thought the amount of chocolate that was with the toffee chips was the perfect amount to not over power them.
If your cookies don’t come out a perfect circle, I like to take a little spatula and circle around the cookie to bring in any spots that have spread a little too far.
Nutrition
Calories: 291kcalCarbohydrates: 48gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 54mgSodium: 395mgPotassium: 84mgFiber: 1gSugar: 26gVitamin A: 388IUCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was!