Ingredients
- 1 cup unsalted butter
- 1 ½ cups brown sugar
- 2 teaspoons espresso powder
- 2 teaspoons vanilla extract
- 1 egg
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup toffee bits
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a saucepan, melt the butter over medium heat, stirring occasionally. Cook the butter until golden brown and nutty, about 5-7 minutes. Let it cool for a few minutes.
- In a large bowl, whisk together brown sugar, espresso powder, and vanilla extract. Add the egg and mix until combined.
- Gradually stir in the cooled brown butter.
- In a separate bowl, whisk together flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in toffee bits.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chocolate Chip Version: Add chocolate chips or chunks to enhance the sweetness and flavor.
- Nutty Twist: Add chopped walnuts or pecans for a nutty crunch.
- Decaf Espresso: Use decaffeinated espresso powder for a coffee flavor without the caffeine.
- Salted Toffee: Sprinkle sea salt on top before baking for a sweet-salty combination.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
