Espresso Brown Butter Toffee Choco Chip Cookies – Rich, Chewy & Loaded with Flavor
If you thought regular chocolate chip cookies were good, wait until you meet their fancy cousin — the Espresso Brown Butter Toffee Cookies. These bad boys are rich, chewy, and totally loaded with flavor. We’re talking nutty brown butter, deep espresso tones, and melty chocolate chunks wrapped around crunchy bits of toffee. It’s basically the cookie equivalent of your favorite café latte… with dessert-level drama.
Let’s be real: once you taste these Brown Butter Espresso Cookies, there’s no going back to the basic stuff. The flavor is next-level — that caramelized brown butter gives off this toasty, nutty aroma that instantly screams “bakery perfection.” Add in dark brown sugar and toffee bits, and you’ve got yourself a cookie that’s buttery, gooey, and just the right amount of crispy at the edges.
Now, here’s the deal — these aren’t your quick “whip it and bake it” kind of cookies. Nope. Browning the butter takes a few extra minutes, and yes, you do need to chill the dough for at least 24 hours (I know, torture). But trust me, the payoff? Unreal. The rest time allows all those rich, toffee-caramel flavors to mingle and develop.
Pro tip: sprinkle a little sea salt on top before baking — it elevates these Chocolate Sea Salt Toffee Cookies from great to “OMG what is this magic?” status.
These Espresso Brown Butter Toffee Cookies are basically the internet’s latest obsession for a reason — chewy, gooey, slightly crisp, and insanely flavorful. Call them Brown Butter Coffee Cookies, Toffee Sugar Cookies, or whatever you like, but IMO, they might just ruin you for every other cookie out there.
Espresso Brown Butter Toffee Choco Chip Cookies – Rich, Chewy & Loaded with Flavor
Ingredients
- 2 sticks (227 g) unsalted butter
- ½ cup (100 g) granulated sugar
- 1 cup (200 g) packed dark brown sugar
- 1½ cups (190 g) all-purpose flour
- 1 cup (127 g) bread flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp fine sea salt
- 1 tsp instant espresso powder (optional)
- 2 large eggs + 1 extra yolk, room temperature
- 2 tsp pure vanilla extract
- 10 oz (283 g) semisweet chocolate, chopped
- 1 cup toffee bits (homemade or store-bought Heath)
- Flaky sea salt, for garnish
Instructions
- Brown the butter: Place the butter in a stainless-steel pan over medium heat. As it melts, swirl or stir it occasionally. The butter will foam and crackle — that’s the moisture cooking off. Once the popping slows down, keep swirling until you notice golden brown specks forming and the aroma turns nutty and rich. When it reaches a deep amber color, immediately remove it from the heat and pour everything (including those flavorful brown bits!) into a heatproof mixing bowl.
- Mix in the sugars: Stir in the granulated and brown sugars while the butter is still warm. Mix well and then let the mixture cool to room temperature before continuing.
- Combine dry ingredients: In a separate bowl, whisk together both flours, baking soda, baking powder, sea salt, and espresso powder.
- Bring the dough together: Once the butter mixture has cooled, whisk in the eggs, extra yolk, and vanilla until smooth and glossy. Gently fold in the dry ingredients using a spatula until a thick dough forms. Add the chopped chocolate and toffee bits, folding until evenly distributed.
- Chill time: Wrap the dough tightly in plastic wrap and refrigerate for at least 24 hours (up to 72 hours). This step deepens the flavor and improves the chewy texture — worth every minute!
- Get ready to bake: Let the chilled dough sit at room temperature for about an hour until it’s soft enough to scoop. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Form the cookies: Using a large cookie scoop, portion out 3-tablespoon-sized mounds of dough and arrange them on the prepared sheets, leaving space between each cookie. If you want to save some for later, you can freeze the dough balls until firm, then store them in an airtight container for up to 6 weeks.
- Bake and finish: Bake the cookies for 12–14 minutes, or until they turn golden around the edges and look slightly set in the center. Remove from the oven and immediately sprinkle with flaky sea salt. Let them rest on the tray for 2 minutes before transferring to a wire rack to cool completely.
- Storage: Keep cooled cookies in an airtight container at room temperature for up to 3 days. (Good luck making them last that long!)
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