Description
These Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Topping offer a perfect balance of rich, nutty brown butter and bold coffee flavors complemented by crunchy toffee bits. Crispy on the edges and chewy in the center, sprinkled with a hint of sea salt, these cookies are an irresistible treat for coffee and toffee lovers alike.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup brewed coffee
- 2 teaspoons instant coffee granules
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Mix-ins and Toppings
- 1 1/2 cups toffee bits
- Sea salt, for topping
Instructions
- Brown the butter: Melt the unsalted butter in a saucepan over medium heat. Cook, stirring occasionally, until it turns a golden brown color and emits a nutty aroma. Remove it from heat and allow it to cool to room temperature.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, and salt. Set this mixture aside for later use.
- Cream wet ingredients: In a large mixing bowl, combine the cooled browned butter, light brown sugar, and granulated sugar. Cream them together until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough. Then fold in the brewed coffee, instant coffee granules, and toffee bits evenly.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, which helps the flavors meld and makes the dough easier to handle. Dough can be chilled for up to 3 days.
- Preheat the oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Form cookies: Using a cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading. Optionally, sprinkle a small pinch of sea salt on top of each cookie before baking for an enhanced flavor contrast.
- Bake and cool: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers appear set but still soft. Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the browned butter has cooled to avoid cooking the eggs or melting the sugar prematurely.
- Chilling the dough helps control spread and develops deeper flavors.
- If you prefer a stronger coffee flavor, increase the brewed coffee or instant coffee granules slightly.
- Use high-quality toffee bits for the best texture and flavor contrast.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter cookies, coffee toffee cookies, crispy cookies, toffee bits, sea salt cookies, baked goods, dessert recipe
