Brown Butter Coffee Toffee Cookies Recipe
Introduction
Imagine biting into a warm, chewy cookie that melts in your mouth, with rich notes of brown butter and delightful coffee undertones. These Brown Butter Coffee Toffee Cookies offer a perfect balance of nutty flavors and crisp toffee bits, making every bite a comforting and memorable treat. Whether for a cozy coffee break or a special gathering, these cookies are sure to impress.
Ingredients
- 1 cup unsalted butter, browned
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup toffee bits
- ½ cup chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: Brown the butter by melting it in a saucepan over medium heat. Stir frequently until it turns golden brown with a nutty aroma, about 5-7 minutes. Remove from heat.
- Step 3: In a mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth and well combined.
- Step 4: Add the egg and vanilla extract to the butter-sugar mixture and mix until creamy and fully incorporated.
- Step 5: In a separate bowl, whisk the all-purpose flour, baking soda, and salt together.
- Step 6: Gradually add the dry ingredients to the wet mixture, folding with a spatula until just combined. Avoid overmixing.
- Step 7: Fold in the toffee bits and chocolate chips evenly throughout the dough.
- Step 8: Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 9: Bake for 10-12 minutes, until the edges turn golden brown but the centers remain soft.
- Step 10: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For deeper coffee flavor, add 1 teaspoon of instant espresso powder to the dry ingredients.
- Substitute half the chocolate chips with chopped nuts for added crunch.
- Ensure your egg is at room temperature to help the dough bind smoothly.
- Don’t overbake; the cookies will firm up as they cool, keeping them chewy inside.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to maintain moisture. For longer storage, freeze the cookies for up to 2 months and thaw at room temperature before serving. Reheat briefly in a microwave or oven to bring back their fresh-baked warmth.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce or omit the added salt in the recipe to avoid oversalting the cookies.
How do I know when the brown butter is ready?
The brown butter is ready when it turns a golden brown color and gives off a nutty aroma. Stir constantly to prevent burning and remove from heat as soon as you notice this change.
PrintBrown Butter Coffee Toffee Cookies Recipe
Delight in the rich, nutty flavor of brown butter paired with a subtle coffee undertone in these chewy Brown Butter Coffee Toffee Cookies. Loaded with crunchy toffee bits and melty chocolate chips, these cookies are irresistibly delicious and perfect for any occasion. Easy to make and quick to bake, they offer the perfect balance of textures and flavors that will keep everyone coming back for more.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1 cup unsalted butter, browned
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup toffee bits
- ½ cup chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Brown the Butter: Melt the unsalted butter in a saucepan over medium heat, stirring frequently. Continue cooking for 5-7 minutes until the butter turns golden brown with a nutty aroma. Remove from heat and let it cool slightly.
- Mix Sugars and Butter: In a mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth and well blended.
- Add Egg and Vanilla: Incorporate the room temperature egg and vanilla extract into the butter-sugar mixture, mixing until creamy and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and salt.
- Form the Dough: Gradually add the dry ingredients into the wet mixture, folding with a spatula until just combined. Avoid overmixing to keep cookies tender.
- Fold in Toffee and Chocolate: Gently fold in the toffee bits and chocolate chips until they are evenly distributed throughout the dough.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges but remain soft in the center.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Transfer them to a wire rack to cool completely before serving.
Notes
- Use unsalted butter to control the salt level in the cookies.
- Make sure the egg is at room temperature to ensure even mixing.
- Do not overmix the dough to prevent tough cookies.
- The cookies will appear soft when taken out but will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a stronger coffee flavor, consider adding a teaspoon of instant coffee powder to the dry ingredients.
Keywords: brown butter cookies, coffee cookies, toffee cookies, chocolate chip cookies, chewy cookies, homemade cookies, dessert, baking recipe
