Description
These cookies combine rich browned butter with coffee and toffee for a delightful treat that balances indulgence with approachability.
Ingredients
Scale
- 1 cup unsalted European-style butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons espresso powder
- 1 cup toffee bits
Instructions
- Brown the butter in a medium saucepan over medium heat until it reaches a nutty aroma and amber color (10-12 minutes).
- Stir in espresso powder while the butter is warm to ensure it dissolves (2-3 minutes).
- Refrigerate the butter mixture until firm (1-2 hours).
- Cream the browned butter and sugars together until light and fluffy (3-4 minutes).
- Add the egg and vanilla, mixing until smooth (1-2 minutes).
- Combine dry ingredients in a bowl and gradually mix into the wet ingredients until just combined (2-3 minutes).
- Gently fold in toffee bits (30-60 seconds).
- Chill the dough in large balls (2-24 hours).
- Preheat the oven to 350°F (175°C) and bake cookies for 11-13 minutes until the edges are set and centers are soft.
- Cool on a wire rack after baking (10-20 minutes).
Notes
For a richer flavor, use high-quality espresso powder and consider chilling the dough longer for chewier cookies.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg