Ingredients
Browned Butter Mixture
- ½ cup (113.5 g) butter, browned and solidified
- 1 tablespoon espresso powder
Cookie Dough
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- ½ tablespoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (175 g) all-purpose flour
- ½ cup (80 g) Heath toffee bits with chocolate
Topping
- Flaked sea salt for sprinkling
- Extra toffee bits (optional)
Instructions
- Brown the Butter: Melt ½ cup butter in a medium saucepan over medium heat, stirring continuously past the boiling point until it turns a golden brown with a nutty aroma. Be vigilant to avoid burning. Pour into a glass bowl and immediately stir in 1 tablespoon espresso powder until smooth. Chill in the fridge until the butter is solid but soft, taking a few hours.
- Mix Sugars and Butter: In the bowl of a stand mixer fitted with a paddle attachment, combine the chilled browned butter and both brown and granulated sugars. Beat on medium-high speed for 3 to 4 minutes until light and fluffy.
- Add Egg and Vanilla: Lower the mixer speed and add the egg. Mix for about 30 seconds until smooth, then beat in ½ tablespoon vanilla extract.
- Incorporate Dry Ingredients: In a separate bowl, whisk together ¼ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1¼ cups all-purpose flour. Gradually add this to the wet mixture on low speed, mixing just until most of the flour is incorporated but some streaks remain to avoid overmixing.
- Fold in Toffee Bits: Gently fold in ½ cup Heath toffee bits by hand to evenly distribute them throughout the dough.
- Scoop and Chill Dough: Using a ¼ cup cookie scoop, form large dough balls. For best results, chill the dough in the refrigerator for at least a few hours or up to 24 hours to develop flavor and improve texture.
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Arrange 8 cookie dough balls spaced apart on the sheets. Sprinkle the tops with flaked sea salt, adding a few extra toffee bits if desired.
- Bake the Cookies: Bake for 11 to 13 minutes until the edges turn golden brown but centers remain soft.
- Cool: Allow cookies to cool on the baking sheet to set before transferring to a cooling rack to cool completely and maintain their shape.
Notes
- Browning the butter adds a deep, nutty flavor essential to the cookie profile.
- Chilling the dough enhances flavor and prevents excessive spreading during baking.
- Watch browned butter carefully as it can burn quickly once it starts to brown.
- Using a stand mixer with a paddle attachment ensures even creaming of butter and sugar for optimal texture.
- Flaked sea salt on top creates a perfect sweet-salty contrast.
- These cookies keep well stored in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
