Brown Butter Coffee Toffee Cookies
Indulge in the rich flavors of Brown Butter Coffee Toffee Cookies. The nutty depth of brown butter mingles perfectly with the bright notes of coffee and the sweetness of crunchy toffee bits, creating a delightful treat that's both comforting and slightly exciting.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment paper
Ingredients
Ingredients
- 150 g Unsalted butter browned
- 200 g Brown sugar
- 100 g Granulated sugar
- 2 Large eggs
- 300 g All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 tablespoon Instant coffee
- 150 g Toffee bits
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a mixing bowl, combine browned butter, brown sugar, and granulated sugar until smooth and creamy.
- Mix in the eggs one at a time, followed by vanilla extract and instant coffee until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mix, stirring until just combined. Fold in toffee bits.
- Chill the cookie dough for at least 30 minutes. This helps prevent cookies from spreading.
- Scoop cookie dough onto the prepared baking sheet, spacing them about 5 cm apart. Bake for 10-12 minutes, until the edges are golden and the centers look slightly soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Tip: If your cookies are spreading too much, ensure your dough is adequately chilled before baking. Portion out evenly to maintain consistent cookie sizes.