Brown Butter Coffee Toffee Cookies
These cookies combine the rich flavors of brown butter, coffee, and toffee for a delightful crunchy treat. Perfect for any occasion!
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Sifted
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter Browned
- 0.75 cups brown sugar Packed
- 0.75 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon instant coffee granules
Mix-Ins
- 1 cup toffee bits
- 0.5 cup chocolate chips Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a saucepan, melt the butter over medium heat. Stir frequently until it turns a deep golden brown and smells nutty, about 5-7 minutes. Remove from heat and let it cool slightly.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, combine the brown sugar, granulated sugar, and the warm brown butter. Stir until smooth.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and instant coffee granules until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Fold in the toffee bits and chocolate chips if using.
Baking
- Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown but the centers remain soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Cookies can be stored in an airtight container at room temperature for about a week. For longer storage, freeze them in a single layer and then transfer to a freezer-safe bag for up to three months.