Rich, chewy, and packed with bold flavor—these Brown Butter Espresso Toffee Chocolate Chip Cookies are your new go-to bake when you want something next level. Think nutty brown butter, smoky espresso, pools of dark chocolate, and crunchy toffee.
- In a medium saucepan, melt butter over medium heat. Stir frequently as it foams and browns—look for amber color and a nutty aroma. Remove from heat immediately and transfer to a large bowl to cool for 10 minutes.
- Whisk brown butter with both sugars until glossy. Add eggs and vanilla, instant espresso and whisk until well combined and slightly thickened.
- In a separate bowl, whisk together flour, salt, baking soda, and baking powder. Gradually fold into the wet mixture using a spatula or wooden spoon.
- Stir in toffee bits and chocolate chips until evenly distributed.
- Cover and chill dough in the fridge for at least 30 minutes (up to 48 hours for richer flavor).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop ~2-tbsp dough balls and place 2 inches apart. Press extra chocolate on top if desired.
- Bake for 10–11 minutes, until edges are golden and centers look just slightly underbaked.
- Immediately sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to completely cool for at least 20 mins.
*Tips for Perfect Espresso Toffee Cookies
- Don’t skip chilling — it helps control spreading and intensifies the flavor.
- Use quality espresso powder I personally like to use Illy
- Try chopped chocolate instead of chips for meltier pools.
- Freeze extra dough balls for fresh cookies anytime.
Storage & Make Ahead
These cookies stay soft and chewy for days:
- Store in an airtight container at room temp for up to 5 days.
- Freeze baked cookies or dough balls for up to 3 months.