Print

Brown Butter Espresso Toffee Chocolate Chip Cookies

Print Recipe

Delicious cookies with a rich, nutty aroma and a delightful combination of chocolate and toffee.

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
  • 2 tsps espresso powder
  • 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. Stir constantly until golden brown.
  3. Combine the browned butter, white sugar, and dark brown sugar in a mixing bowl until smooth.
  4. Add the egg, egg yolk, and vanilla, mixing well.
  5. Whisk together the all-purpose flour, baking soda, cornstarch, cinnamon, and salt in a separate bowl.
  6. Gradually add the dry mixture to the wet ingredients, stirring gently.
  7. Fold in the espresso powder, toffee bits, and mini chocolate chips.
  8. Scoop the dough onto prepared trays, spacing each mound two inches apart.
  9. Bake for 10 to 12 minutes until edges are golden and centers look set.

Notes

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Store in an airtight container at room temperature for up to a week.

Nutrition

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

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