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Espresso Brown Butter Toffee Cookies

These Espresso Brown Butter Toffee Cookies are quick, easy, and offer a delightful blend of rich brown butter, crunchy toffee, and a hint of espresso, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
Dry Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon espresso powder Use good-quality for best results
Mix-Ins
  • 1 cup toffee bits Optional, for extra crunch

Method
 

Preparation
  1. In a saucepan over medium heat, melt the unsalted butter, stirring occasionally until it foams, turns golden brown, and smells nutty (about 5-7 minutes).
  2. In a large bowl, combine the brown sugar and granulated sugar with the browned butter. Stir until smooth, then add the egg and vanilla extract. Mix until fully combined.
  3. In another bowl, whisk together the flour, baking soda, salt, and espresso powder. Gradually add this to the wet mixture until just combined.
  4. Fold in the toffee bits.
  5. Cover the dough with plastic wrap and refrigerate for about 30 minutes.
Baking
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Scoop tablespoon-sized portions of dough onto the sheet, spacing them out to allow for spreading.
  3. Bake for 10-12 minutes, or until golden brown around the edges.
  4. Let them cool on the sheet for a few minutes before transferring to a wire rack.

Notes

Chill the dough for better flavor and to prevent excessive spreading. Store leftovers in an airtight container for up to a week. You can freeze the dough for later use.