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Brown Butter Espresso Toffee Chocolate Chip Cookies

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Indulge in warm, chewy cookies elevated with browned butter, rich toffee bits, and a hint of espresso.

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 (or instant coffee)
  • 1/2 cup toffee bits
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat your oven to 350°F (176°C) and line baking trays with parchment paper.
  2. In a pan over medium heat, melt the unsalted butter while stirring constantly until it turns golden brown.
  3. In a mixing bowl, combine the white sugar and dark brown sugar with the browned butter, mixing until smooth.
  4. Add the large egg, egg yolk, and vanilla extract to the sugar mixture, stirring until well blended.
  5. In another bowl, whisk together the all-purpose flour, baking soda, cornstarch, cinnamon, and salt.
  6. Gradually combine the dry ingredients with the wet ingredients, stirring gently until just incorporated.
  7. Fold in the espresso powder, toffee bits, and mini chocolate chips.
  8. Scoop tablespoons of dough onto the prepared baking trays, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, until the edges are lightly golden and centers are slightly underbaked.
  10. Allow to cool on the baking tray for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Use room temperature eggs for better mixing. Store cookies in an airtight container for up to 5 days.

Nutrition

Keywords: cookies, chocolate chip cookies, espresso cookies, dessert recipes

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