I really don’t know why I haven’t put coffee in a chocolate chip cookie before now. Coffee elevates the flavour of chocolate and pairs so, so well with the slight nuttiness of browned butter and the sweetness of toffee bits. These might be one of my new favourite cookies. They’re so, so good. The name is long though, so we might need to rework that. Definitely not something you can say 10 times fast.
It’s been a while since a new recipe made it’s way here. Work keeps me busy, I finally have time to have a social life again, and if I’m honest, my knee is still super shitty and doesn’t really allow for much recipe experimentation in the kitchen. Standing is hard, you guys. Pro tip: don’t have surgery unless you really, really have to.
Anyway, back to the cookies. These are our good old brown butter chocolate chip cookies made ever so slightly better with the addition of espresso powder (the good stuff) and a whole bag of toffee bits.
We take things very seriously around here.
I’ve made these with both chopped chocolate and chocolate wafers (pictured here). I love the huge chunks of chocolate that come with using the chocolate wafers, but I also love the way the chopped chocolate perfectly disperses throughout the cookie dough. Either way you can’t go wrong. Just promise me you won’t use chocolate chips. It really isn’t the same.
I’m using all of my favourite ingredients in these bad boys. Browned butter. Vanilla bean paste. Espresso powder. Toffee bits. Chocolate. These are not cookies that you want to miss out on, trust me!
I’m actually bringing these to work tomorrow for cookie Wednesday and I’m so excited for my coworkers to try them. I’m pretty sure they’ll love them as much as I do. And if not, more for me!
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1/2 cup sugar
- 1 1/2 cups light brown sugar
- 2 eggs
- 2 tsp. vanilla bean paste (or vanilla extract)
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. cream of tartar
- 1 tbsp. espresso powder
- 2 1/2 cups all-purpose flour
- 1 bag Guittard chocolate wafers or 2 bars bittersweet chocolate, finely chopped
- 1 bag toffee bits (I like Heath)
Instructions
- Brown the butter by melting over a medium heat. Let the butter foam and you will begin to see it change colour.
- Once you see brown milk solids at the bottom of your pan and smell a nutty aroma, remove from the heat and place in a bowl. Be sure to scrape out the sediment because that will give these cookies an incredible nutty flavour. Set aside to cool slightly.
- Once cool, combine browned butter with both sugars in a mixing bowl and cream together. Add the eggs, one at a time, then the vanilla bean paste.
- Add baking soda, salt, cream of tartar, espresso powder and all-purpose flour, stirring to combine. Once dry ingredients have been incorporated, stir in the chopped chocolate and toffee bits.
- Place dough in the refrigerator for at least 1 hour. The longer it sits in the fridge, the better the cookies will be!
- Preheat oven to 350°F.
- Remove dough from fridge and scoop onto parchment-lined baking sheets, spacing a couple of inches apart because cookies will spread during baking.
- Bake for 10-12 minutes, until edges are golden brown. Allow cookies to sit on pan for a couple of minutes before transferring to wire racks to cool completely.
