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–+ servings

Brown Butter Espresso Toffee Chocolate Chip Cookies

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Indulge your senses with these warm and chewy Brown Butter Espresso Toffee Chocolate Chip Cookies, perfectly balancing sweet and nutty flavors with rich toffee and chocolate.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 3/4 cups unsalted butter (melted and browned) Gives the cookies a rich, nutty flavor with a beautiful golden hue.
  • 1/2 cup white sugar Provides sweetness and helps achieve a crisp texture.
  • 1/2 cup dark brown sugar Adds moisture and a deeper flavor profile due to its molasses content.
  • 1 3/4 cups all-purpose flour The base of the cookie, giving it structure.
  • 1 tsp baking soda Helps the cookies rise and create a fluffy texture.
  • 1 tbsp cornstarch Keeps the cookies soft and chewy.
  • 1/4 tsp cinnamon Adds warmth and subtle spice to the flavor.
  • 1/4 tsp salt Enhances the overall sweetness and balances flavors.
  • 1 large egg (room temperature) Provides moisture and binding for the dough.
  • 1 large egg yolk (room temperature) Adds richness and helps create a softer cookie.
  • 1 tbsp vanilla Infuses the cookies with a warm, inviting flavor.
  • 2 tsps espresso powder (or instant coffee) Delivers a punch of coffee flavor that elevates the cookie's taste.
  • 1/2 cup toffee bits Brings a delightful crunch and caramel flavor.
  • 1/2 cup mini chocolate chips Melts perfectly for a sweet, chocolatey surprise in every bite.

Method
 

Preparation
  1. Preheat your oven to 350°F (176°C) and line baking trays with parchment paper.
  2. In a saucepan over medium heat, melt the unsalted butter, stirring constantly. Once it turns golden brown and emits a nutty aroma, remove it from heat and let it cool slightly.
  3. In a large bowl, combine the brown butter with the white sugar and dark brown sugar, mixing until smooth.
  4. Add the egg, egg yolk, and vanilla to the sugar mixture. Mix until fully incorporated.
  5. In another bowl, whisk together the flour, baking soda, cornstarch, cinnamon, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  7. Fold in the espresso powder, toffee bits, and mini chocolate chips until evenly distributed.
  8. Using a cookie scoop, drop dough onto the prepared trays, spacing them about two inches apart.
  9. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 10g

Notes

For extra flavor, consider adding a pinch of sea salt on top of the cookies before baking. Store cookies in an airtight container at room temperature for up to one week. Cookie dough can be frozen for up to three months. Scoop and freeze the dough balls on a baking tray until solid, then transfer to a zip-top bag. Bake from frozen for an additional 2 minutes. If you prefer a different flavor profile, substitute half the chocolate chips with your favorite nuts or dried fruit for a delightful twist.

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