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Espresso Brown Butter Toffee Cookies

Espresso brown butter toffee cookies with caramel-nut browned butter and studded toffee bits. Crisp golden edges with slightly underdone centers, finished with flaky salt and a dust of espresso aroma.
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Prep Time 20 minutes
Cook Time 12 minutes
chill/cool 30 minutes
Total Time 1 hour 2 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp espresso powder
  • 0.5 tsp salt
butter and sugars
  • 1 cup unsalted butter browned and cooled to solid
  • 1 cup brown sugar packed
  • 0.5 cup granulated sugar
wet ingredients
  • 2 eggs
  • 2 tsp vanilla extract
mix-ins and topping
  • 1 cup toffee bits (Heath bar pieces)
  • 0.5 cup dark chocolate chips
  • flaky sea salt for topping

Equipment

  • 1 saucepan
  • 1 baking sheet

Method
 

Brown the butter and cool
  1. Brown the butter in a saucepan over medium heat until golden and nutty-smelling, then pour into a bowl. Refrigerate until solid but scoopable, about 30 minutes.
Prep the dough
  1. Preheat the oven to 375F and line baking sheets with parchment.
  2. Whisk all-purpose flour, baking soda, espresso powder, and salt in a bowl.
  3. Beat solidified brown butter, brown sugar, and granulated sugar until creamy.
  4. Add the eggs one at a time, beating after each addition, then mix in the vanilla extract.
  5. Fold in the flour mixture until just combined.
  6. Fold in toffee bits (Heath bar pieces) and dark chocolate chips.
Bake and finish
  1. Scoop the dough into 2-tablespoon rounds and place on the prepared baking sheets.
  2. Bake at 375F for 10-12 minutes, until edges are golden but centers look slightly underdone.
  3. Sprinkle immediately with flaky sea salt, then cool on the pan for 5 minutes.

Notes

For thicker cookies, chill the browned-butter dough in the same bowl you’ll scoop from so the butter firms evenly. Store airtight at room temperature up to 4 days; refrigerate up to 7 days. Freeze baked cookies up to 2 months (thaw at room temperature). If you want a less sweet cookie, use 3/4 cup brown sugar and increase granulated sugar to balance.