Toffee Coffee Cookies

brown butter, espresso, buttery toffee, white chocolate

There are 3 components that are crucial to this cookie:

One - Brown butter. Always.

Two - Good quality white chocolate. If it doesn’t melt? I don’t want it.

Three - Homemade toffee bits.

Can you use store bought toffee?

Yes, absolutely. If making the toffee is what keeps you from making these cookies, then, by all means, get store bought.

But you know what, the toffee takes THREE ingredients, minimal effort and time, and has big payoff. You’ll be shocked at how quickly it comes together and how much it elevates these cookies.

I also love how the bits melt while the cookies bake, giving each one a wabi-sabi asymmetrical flair.

what dessert isn’t improved with extra caramel?

Servings: 26-28 large cookies
Preparation Time: 1-2 hours (not including chill time)

Toffee:

• 113g butter (1 stick)

• 200g brown sugar

• 1 tsp salt

Cookies:

• 226g butter (2 sticks), browned

• 220g granulated sugar

• 140g brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2 T instant espresso, dissolved in 1-2 T warm water

• 2 tsp baking powder

• 1 tsp salt

• 300g all-purpose flour

• 1 1/2 cups white chocolate chips

• 1 1/2 cups toffee bits (from recipe above or store-bought)

Method:

For the Toffee:

---

1. In a medium saucepan: Melt the butter over low to medium heat. After the butter is melted, add in all of the brown sugar and salt.

2. Boil: Heat the mixture until it comes to 295-305F degrees, about 10 minutes.

3. Pour: Onto a large baking sheet with a raised edge lined with parchment paper, pour the hot toffee into a thin even layer. Allow to cool for 10-20 minutes before breaking into bits. I smashed it with a spoon, but a blitz in the blender will also do the trick and give you smaller, more uniform bits.

For the Cookies:

---

1. Brown the butter: In a medium/large skillet, melt the butter over medium heat. Stir constantly until the butter foams and then turns golden brown with a nutty aroma. Remove from heat and let it cool until it solidifies.

2. Beat brown butter and both sugars: For 2-3 minutes on medium speed until light and fluffy in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer).

3. Add eggs, vanilla and dissolved espresso: Beat at medium speed until well combined, about 1 minute.

4. Add the dry ingredients: Add the flour, baking powder, and salt to the wet ingredients, mixing until just combined. Be careful not to over-mix the dough.

5. Fold in the mix-ins: Gently mix in the white chocolate and toffee bits.

6. Shape and chill the cookie dough: Scoop 1.5oz portions of the dough. Place them on a baking sheet lined with parchment paper. Allow the dough to chill for at least 24 hours. I like to keep them in the freezer and bake 2 or 3 at a time when the mood hits.

7. Preheat the oven: To 400F degrees. Bake for 12-14 minutes, until the edges are golden and the centers are just set. Optional but recommended: Sprinkle them with flaky sea salt straight from the over.