Ingredients
Butter Mixture
- 10 tablespoons Butter
- 2 tablespoons Espresso Powder
Dry Ingredients
- 1 3/4 cups Flour
- 1/2 teaspoon Baking Powder
Sugar Mixture
- 1/2 cup Sugar
- 1/2 cup Brown Sugar, packed
Other Ingredients
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1/2 cup Toffee Bits
Instructions
- Brown the Butter: Add butter to a saucepan over medium heat and melt it while stirring occasionally for about 5 minutes. Continue cooking, stirring every 30 seconds as the butter foams, breaking up the foam to see the color change. Cook until the butter turns a deep rich amber, then remove from heat and pour into a bowl. Let it cool for about 10 minutes.
- Add Espresso Powder: While the browned butter is still slightly warm, stir in the espresso powder to infuse the bold coffee flavor directly into the butter.
- Combine Sugars and Butter: In a large mixing bowl, add the browned butter with espresso, sugar, and brown sugar. Mix until the mixture is smooth and creamy, ensuring the sugars are well incorporated.
- Add Egg and Vanilla: Mix in one egg and vanilla extract to the creamed mixture, blending thoroughly to create a uniform dough base.
- Incorporate Dry Ingredients: On low speed, gradually add the flour and baking powder to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Fold in Toffee Bits: When the dry ingredients are almost incorporated, add the toffee bits and gently mix to distribute them evenly throughout the dough.
- Chill the Dough: Cover the dough and chill it in the refrigerator for at least 30 minutes. This step helps the flavors to meld and prevents excessive spreading during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Scoop Dough and Bake: Using a 2 oz cookie scoop, portion the dough onto the prepared baking sheet, spacing them adequately. Bake for 12-14 minutes until the edges are set but the centers remain slightly gooey.
- Cool and Enjoy: Remove the cookies from the oven and let them cool slightly on the baking sheet before transferring. Enjoy the warm, rich, and chewy coffee toffee cookies!
Notes
- Be careful not to overbrown the butter; once it reaches a deep amber, remove it promptly to avoid burning.
- Chilling the dough helps maintain cookie shape and intensifies the flavors.
- For stronger coffee flavor, you can increase the espresso powder slightly but do not exceed 3 tablespoons to avoid bitterness.
- Use a parchment-lined baking sheet for easy cleanup and even baking.
- Cookies will be soft when removed from the oven but will firm up as they cool.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
