Description
Delightful cookies combining the rich flavor of browned butter, bold espresso, and sweet toffee bits for a perfect treat.
Ingredients
Scale
- ½ cup (113.5 g) unsalted butter (Must be browned)
- 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
- to taste Flaked sea salt for topping
Instructions
- In a medium saucepan, brown the unsalted butter over medium heat until it turns golden and develops a nutty aroma. Allow it to cool slightly.
- In a stand mixer, beat the cooled butter with the brown and granulated sugars until the mixture is light and fluffy.
- Add the egg and vanilla extract, mixing until everything is well combined and smooth.
- Gradually mix in the baking powder, baking soda, salt, and flour until just incorporated; do not over-mix.
- Gently fold in the Heath toffee bits until evenly distributed throughout the dough.
- Chill the cookie dough in the refrigerator for at least 2 hours, or overnight for a deeper flavor.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop tablespoons of dough onto the prepared baking sheet and sprinkle each mound with flaked sea salt.
- Bake in the preheated oven for 11-13 minutes, or until the edges are golden brown. Let them cool on wire racks before serving.
Notes
- Prep Time: 60 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 30 mg
Keywords: Brown Butter Coffee Toffee