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Brown Butter Espresso Toffee Chocolate Chip Cookies

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Delightful cookies with a blend of rich flavors featuring browned butter, espresso, toffee bits, and chocolate chips.

Ingredients

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  • 3/4 cup 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 your baking trays with parchment paper.
  2. Melt the unsalted butter in a pan over medium heat, stirring constantly until golden brown, then let it cool slightly.
  3. Combine the white sugar and dark brown sugar with the browned butter until smooth.
  4. Add the large egg, egg yolk, and vanilla extract, stirring until fully incorporated.
  5. Whisk together the all-purpose flour, baking soda, cornstarch, cinnamon, and salt in a separate bowl.
  6. Gradually combine the dry ingredients with the wet ingredients 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 edges are golden and centers look slightly underbaked.
  10. Allow the cookies to cool on the baking tray for 5 minutes before transferring to a wire rack.

Notes

For richer flavor, brown the butter longer until deep amber but be careful not to burn it. Store cookies in an airtight container for up to 5 days.

Nutrition

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