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Brown Butter Espresso Toffee Chocolate Chip Cookies

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Indulge in rich flavors with Brown Butter Espresso Toffee Chocolate Chip Cookies, where caramel notes meet a delightful crunch. Perfect for coffee lovers!

Ingredients

Scale
  • 3/4 cups 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 extract
  • 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). Line baking trays with parchment paper and set aside.
  2. Melt the butter in a saucepan over medium heat, stirring constantly until it turns golden brown. Remove from heat and let cool slightly.
  3. Combine the white sugar and dark brown sugar with the browned butter, mixing until fully combined.
  4. Add the egg, egg yolk, and vanilla extract to the sugar mixture, stirring until smooth.
  5. Whisk together the flour, baking soda, cornstarch, cinnamon, and salt in another bowl until well blended.
  6. Gradually combine the dry ingredients with the wet ingredients, stirring until just incorporated. Do not overmix.
  7. Fold in the espresso powder, toffee bits, and chocolate chips until evenly distributed.
  8. Scoop tablespoons of dough onto the prepared baking trays, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are golden and the centers are slightly underbaked.
  10. Allow cookies to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For the best flavor, allow the browned butter to cool slightly before mixing it with the sugars.

Nutrition

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

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