Brown Butter Coffee Toffee Chocolate Chip Cookies

Rich cookies with a nutty brown butter flavor, enhanced with coffee and sweet toffee bits.

Prep Time 15

Cook Time 12

Total Time 27

Servings 24 cookies

Calories 240 kcal

1 cup unsalted butter 2 sticks, to get that rich, nutty brown butter flavor
½ cup sugar plus 1 ½ cups light brown sugar for sweetness with a little chew
2 eggs to bind everything nicely together
2 teaspoon vanilla bean paste or vanilla extract for that deep vanilla scent
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon cream of tartar adds a little tang and helps with texture
1 tablespoon espresso powder to bump up the coffee notes
2 ½ cups all-purpose flour mixed with chocolate wafers and toffee bits to finish the cookie dough

Preheat your oven to 350°F. Meanwhile, melt that unsalted butter in a saucepan over medium heat. Keep stirring so it browns evenly, smelling nutty and golden after about 5 to 7 minutes.
In a large bowl, dump in the brown butter along with sugar and light brown sugar. Mix it real good until you get this nice creamy blend that smells like dessert coming at you.
Add your eggs and vanilla bean paste to the mix. Beat it all until it’s smooth and combined, no lumps here. You remember how important that vanilla is for a rich cookie base.
In a separate bowl, whisk your dry ingredients: flour, baking soda, salt, cream of tartar, and espresso powder. Then slowly add this dry mix to your wet bowl, stopping when it’s just combined. Don’t overdo it or you’ll get tough cookies instead of soft.
Fold in your chocolate wafers and toffee bits. These little chunks are gonna melt at just the right pace. Use a spoon to drop rounded tablespoons of dough onto parchment-lined baking sheets.
Bake for 10 to 12 minutes until edges turn golden. Let them cool for 5 minutes on the tray before moving to a wire rack. You catch that sweet smell filling your kitchen here and it’s totally worth the wait.

Brown your butter ahead and stick it in the fridge to save time when you start mixing.