Irresistible Brown Butter Coffee Toffee Cookies Recipe

Irresistibly Delicious Brown Butter Coffee Toffee Cookies

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In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir it frequently until it turns golden brown and smells nutty, about 5-7 minutes. Be careful not to burn it!
Once browned, remove the pan from heat and let the butter cool for about 10-15 minutes. You want it to be warm but not hot when you mix in the sugars.
In a large mixing bowl, combine the cooled brown butter, 1 cup of brown sugar, and ½ cup of granulated sugar. Beat with an electric mixer until smooth and creamy.
Add in 2 large eggs and 1 tablespoon of espresso powder. Mix until fully incorporated.
In another bowl, whisk together 2 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
Gently fold in 1 cup of toffee bits until evenly distributed throughout the dough.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.