Description
Delightful cookies combining rich brown butter and espresso for a cozy treat perfect for any occasion.
Ingredients
Scale
- ½ cup (113.5 g) unsalted butter
- 1 tablespoon espresso powder
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (175 g) all-purpose flour
- ½ cup (80 g) Heath toffee bits with chocolate
- Flaked sea salt for topping
Instructions
- Brown the butter: In a medium saucepan over medium heat, melt the butter and cook until it turns golden brown and exudes a nutty aroma. Stir constantly to prevent burning. Transfer to a bowl and stir in the espresso powder. Refrigerate until firm, about 1-2 hours.
- Prepare the dough: Using a stand mixer, beat the solidified browned butter and both sugars together on medium-high for 3-4 minutes until light and fluffy.
- Add egg and vanilla: Mix in the egg and vanilla extract, beating until smooth.
- Incorporate dry ingredients: Add baking powder, baking soda, salt, and flour, mixing on low speed until just combined. Avoid overmixing.
- Fold in toffee bits: Gently fold in the Heath toffee bits until evenly distributed.
- Chill the dough: Scoop dough into large balls, refrigerate for a few hours or up to 24 hours.
- Preheat oven & bake: Preheat to 350°F (175°C). Place chilled dough balls on a lined baking sheet, sprinkle with flaked sea salt, and bake for 11-13 minutes until edges are golden brown.
- Cool & serve: Allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Notes
Chilling the dough ensures thick, chewy cookies. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg