Brown Butter Espresso Toffee (Printable Version)
Nutty brown butter and espresso come together with sweet toffee for irresistible cookie bites.
# Ingredients You'll Need:
→ Fats and Dairy
01 -
227 grams unsalted butter
→ Sweeteners
02 -
100 grams white sugar
03 -
200 grams dark brown sugar
→ Dry Stuff
04 -
250 grams all-purpose flour
05 -
2.5 grams salt
06 -
5 grams baking soda
07 -
5 grams espresso powder
→ Extras and Flavor
08 -
5 milliliters vanilla extract
09 -
160 grams toffee bits
# Detailed Preparation Steps:
01 -
Turn your oven to 175°C and line two trays with parchment paper.
02 -
In a saucepan on medium heat, melt butter and stir a lot until it’s golden and smells nutty. This takes about 5 to 7 minutes. Take it off the heat and let it cool a bit.
03 -
Put flour, salt, baking soda, and espresso powder in a bowl and mix well.
04 -
In another bowl, cream together the browned butter, sugars, and vanilla until smooth.
05 -
Slowly stir in the dry ingredients until just mixed. Gently fold in the toffee bits.
06 -
Place spoonfuls of dough about 5 cm apart on your trays. Bake for 10 to 12 minutes until edges look golden and the centers feel soft. Cool completely before eating.
# Helpful Tips:
01 -
Watch the butter closely when browning so it doesn’t burn and gives a rich, nutty taste.
02 -
Pick a good espresso powder for a stronger coffee flavor.
03 -
Keep cookies fresh in an airtight box at room temp for up to five days.