Brown Butter Espresso Toffee Chocolate Chip Cookies are loaded with flavor and have buttery crisp edges and ooey gooey middles. They're soft and chewy, and are packed with nutty browned butter, espresso, sweet toffee, and melty chocolate. No chill time required. Talk about my dream cookie!
Okay I'm so excited to share this recipe! There are cookies, and then there are these Brown Butter Espresso Toffee Chocolate Chip Cookies. They taste like they came straight from a bakery.
They're rich, chewy, and packed with deep, irresistible flavors. Made with nutty brown butter, hints of bold espresso, melty chocolate chips, and sweet, crunchy toffee bits, they deliver a perfect balance of sweet and salty.
I used mini chocolate chips, and I find that they provide the perfect pockets of melty chocolate, without over-powering the cookie with chocolate flavor.
These brown butter cookies have incredibly gooey middles, and crisp edges. If you're looking to elevate your cookies and take them to the next level, you have to give these chocolate chip cookies a go!
Step by step instructions
Here is how to make and bake these Brown Butter Espresso Toffee Chocolate Chip Cookies. You will need two trays lined with parchment paper, two mixing bowls, a spatula, a whisk, and a standard ice cream scoop.
Step 1 - Brown butter. Check out the recipe card below for details how to brown butter. Allow it to cool for 15 minutes before using.
Step 2 - Combine dry ingredients. In a bowl, add flour, baking soda, cornstarch, cinnamon, and salt. Stir to combine and set aside.
Step 3 - Whisk butter and sugars. In a large bowl, add the brown butter, white sugar, dark brown sugar, and espresso powder. Whisk for 1-2 minutes until well combined.
Step 4 - Add in wet ingredients. Whisk in the egg, egg yolk, and vanilla, scraping the bowl as needed.
Step 5 - Mix in dry ingredients. Add the dry and wet ingredients together just until a soft cookie dough forms. Do not over-mix!
Step 6 - Mix in add-ins. Add the toffee bits and mini chocolate chips. Fold a few times to evenly distribute. Don't over-mix!
Step 7 - Scoop and bake. Place 6 cookies per cookie tray, evenly spacing them out from one another. Bake for 14-18 minutes, or until the edges have set and the middles remain slightly puffy.
Allow to cool a few minutes on then pan, then transfer to a cooling rack, and enjoy!
FAQ
How do I store these cookies?
These cookies stay fresh for 3-4 days at room temperature stored in an airtight container.
You can also place them in the fridge for up to 1 week, or freeze them in a freezer-safe Ziplock bag for 2-3 months. When ready to eat, thaw at room temperature, or place in the microwave for an extra gooey cookie.
Can I use instant coffee?
Yes! You can use instant coffee instead of espresso powder. If it is pretty thick and granulated, pulse it in a grinder a few times to make it finer.
Can I skip the espresso powder in these cookies?
Yes.
Do I have to brown the butter?
No, but I highly recommend it. Browning the butter adds so much depth of flavor, it truly brings these cookies to the next bakery-style level.
What's the best way to get gooey centers and crisp edges?
Slightly underbake the cookies. Take them out of the oven when the edges are set to the touch, but the middles look slightly underbaked and puffy. They will continue to bake as they cool.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Brown Butter Espresso Toffee Chocolate Chip Cookies
Ingredients
- 3/4 cups unsalted butter melted and browned
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1 3/4 cups + 1 tbsp all-purpose flour
- 1 tsp baking soda
- 1 tbsp cornstarch
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tbsp vanilla
- 2 tsps espresso powder*
- 1/2 cup toffee bits
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350℉/176℃. Line the baking trays with parchment paper and set aside.
Brown the butter
- In a medium saucepan over medium-high heat, melt the butter. As it melts, it will begin to foam and sizzle. Stir constantly for 2–3 minutes to prevent burning. The butter is ready when it turns a deep amber color, brown specks form at the bottom, and it develops a rich, nutty aroma (about 3–5 minutes total). Transfer it to a heat-safe bowl or glass and let it cool for 15–20 minutes while you prepare the remaining ingredients.3/4 cups unsalted butter
Make the dough
- Mix together the flour, baking soda, cornstarch, cinnamon and salt. Set aside.1 3/4 cups + 1 tbsp all-purpose flour, 1 tsp baking soda, 1 tbsp cornstarch, 1/4 tsp cinnamon, 1/4 tsp salt
- In another bowl, add the slightly cooled brown butter, brown sugar, white sugar, and espresso. Whisk together until combined.3/4 cups unsalted butter, 1/2 cup white sugar, 1/2 cup dark brown sugar, 2 tsps espresso powder*
- Add in the egg, yolk, and vanilla. Whisk together, scraping the bowl as needed.1 large egg, 1 large egg yolk, 1 tbsp vanilla
- Add the dry and wet ingredients together. With a spatula, gently mix just until a soft cookie dough forms.
- Mix in the toffee bits and mini chocolate chips.1/2 cup toffee bits, 1/2 cup mini chocolate chips
- Scoop 6 cookies per tray, spacing them evenly apart from one another. Bake for 14-18 minutes or until the edges are set and crisp and the middles are slightly puffy and underbaked.
- Allow to cool, then enjoy!
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