Espresso Brown Butter Toffee (Print-Friendly Version)
Bold espresso and nutty brown butter blend with sweet toffee bits for decadent cookie bites.
# Ingredients Required:
→ Dairy and Fats
01 -
227 grams unsalted butter
→ Sugars
02 -
200 grams dark brown sugar
03 -
100 grams granulated sugar
→ Dry Ingredients
04 -
250 grams all-purpose flour
05 -
5 grams espresso powder
06 -
5 grams baking soda
07 -
2.5 grams salt
→ Flavorings and Add-ins
08 -
160 grams toffee bits
09 -
5 milliliters vanilla extract
# Detailed Directions:
01 -
Set the oven to 175°C and line two baking trays with parchment paper.
02 -
Melt butter in a saucepan over medium heat, stirring frequently until it turns golden brown and develops a nutty aroma, about 5 to 7 minutes. Remove from heat and allow to cool slightly.
03 -
In a bowl, whisk together all-purpose flour, espresso powder, baking soda, and salt until evenly mixed.
04 -
In a separate bowl, blend the browned butter with dark brown sugar, granulated sugar, and vanilla extract until the mixture becomes creamy.
05 -
Gradually add the dry mixture to the wet ingredients, mixing just until combined. Fold in the toffee bits carefully.
06 -
Drop spoonfuls of dough spaced approximately 5 centimeters apart onto the prepared baking trays. Bake for 10 to 12 minutes until edges are golden and centers appear soft. Let cool completely before serving.
# Helpful Advice:
01 -
Browning the butter is essential for developing a rich, nutty flavor; monitor closely to prevent burning.
02 -
For enhanced espresso aroma, select a high-quality espresso powder.
03 -
Store finished cookies in an airtight container at room temperature for up to five days.