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Brown Butter Espresso Toffee Chocolate Chip Cookies

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Indulge in the rich, nutty flavor of Brown Butter Espresso Toffee Chocolate Chip Cookies, featuring a delightful balance of textures and tastes that pairs wonderfully with coffee.

Ingredients

Scale
  • 3/4 cup unsalted butter, melted and browned
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1 3/4 cups + 1 tbsp all-purpose flour
  • 1 tsp baking soda
  • 1 tbsp cornstarch
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tbsp vanilla
  • 2 tsps espresso powder (or instant coffee)
  • 1/2 cup toffee bits
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat your oven to 350°F (176°C) and line your baking trays with parchment paper.
  2. Melt the unsalted butter in a saucepan over medium heat, stirring until golden brown and aromatic. Remove and cool slightly.
  3. Combine the browned butter with white and dark brown sugar in a mixing bowl until smooth.
  4. Add the egg, egg yolk, and vanilla, mixing until fully incorporated.
  5. Whisk together the flour, baking soda, cornstarch, cinnamon, and salt in a separate bowl.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  7. Fold in the espresso powder, toffee bits, and mini chocolate chips.
  8. Drop dough onto prepared trays using a cookie scoop or tablespoon, spacing them about two inches apart.
  9. Bake for 10 to 12 minutes, or until edges are lightly golden and centers are set.

Notes

Ensure your butter is browned properly for maximum flavor. Let the dough chill for about 30 minutes before baking for thicker cookies.

Nutrition

Keywords: cookies, chocolate chip, espresso, toffee, dessert

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