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Brown Butter Espresso Toffee Chocolate Chip Cookies

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Delicious cookies featuring brown butter, espresso powder, and toffee bits for a rich, nutty flavor with chewy centers and crispy edges.

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 until golden brown and nutty, then cool slightly.
  3. Combine the brown butter with white and dark brown sugars in a mixing bowl and stir until smooth.
  4. Add the egg, egg yolk, and vanilla to the sugar mixture; mix until well incorporated.
  5. Whisk together the all-purpose flour, baking soda, cornstarch, cinnamon, and salt in another bowl.
  6. Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
  7. Fold in the espresso powder, toffee bits, and mini chocolate chips until evenly distributed.
  8. Drop mounds of dough onto the prepared trays, spaced about two inches apart.
  9. Bake the cookies for 10 to 12 minutes, until edges are golden and centers are set. Allow to cool slightly before serving.

Notes

Store leftovers in an airtight container at room temperature for up to a week. Can freeze cookie dough or baked cookies for longer storage.

Nutrition

Keywords: brown butter cookies, espresso cookies, chocolate chip cookies, dessert recipes, baking

Find it online: https://recipehappy.com/brown-butter-espresso-toffee-chocolate-chip-cookies-2/