Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup finely ground coffee
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup toffee bits
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Brown the butter in a saucepan over medium heat, stirring until it transforms to golden brown with a nutty aroma.
- In a large bowl, combine the browned butter with granulated sugar and brown sugar. Beat until creamy.
- Add the finely ground coffee and stir until fully incorporated.
- Add an egg and vanilla extract, beating until well blended.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix into the wet mixture.
- Fold in the toffee bits gently.
- Chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough onto the sheet, spacing them two inches apart, and bake for 10-12 minutes.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
For a dairy-free option, use vegan butter. Refrigerating the dough enhances flavor and texture.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian