Ingredients

1 cup (2 sticks) unsalted butter

1 1/4 cups packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

1 tablespoon instant espresso powder

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup toffee bits (such as Heath or Skor)

1/2 cup chopped walnuts or pecans (optional)

Flaky sea salt, for sprinkling

Instructions

Step 1: Place the butter in a light-colored saucepan over medium heat and let it melt completely. It will bubble and foam as it melts.

Step 2: Continue to cook the butter, swirling the pan occasionally, until the foaming subsides and the butter turns a nutty brown color with brown bits forming at the bottom, about 5-8 minutes. Watch carefully to avoid burning.

Step 3: Remove the pan from the heat and immediately pour the browned butter into a heatproof bowl to stop the cooking.

Step 4: Let the browned butter cool slightly for 10-15 minutes until still liquid but not too hot.

Step 5: In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth and creamy.

Step 6: Add the eggs one at a time, mixing well after each addition.

Step 7: Stir in the vanilla extract and instant espresso powder.

Step 8: In a separate bowl, whisk together the flour, baking soda, and salt.

Step 9: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.

Step 10: Fold in the toffee bits and chopped nuts if using, distributing evenly throughout the dough.

Step 11: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes or up to 24 hours.

Step 12: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.

Step 13: Remove the dough from the refrigerator. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 14: Slightly flatten the tops of the cookies with your fingers and sprinkle with flaky sea salt.

Step 15: Bake for 9-11 minutes, until edges are golden brown and centers remain slightly soft.

Step 16: Let cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use a light-colored pan for browning butter to better monitor color and avoid burning.

For a stronger coffee flavor, add an extra teaspoon of instant espresso powder.

Swap walnuts or pecans for toasted almonds or macadamia nuts for a different crunch.

Chilling the dough overnight enhances flavor and texture for chewier cookies.

If you prefer less salt, omit the flaky sea salt topping, though the contrast is delicious.

FAQs

Can I skip browning the butter?

Browning the butter adds a nutty, caramel-like depth to the cookies that you won’t get otherwise. While you can use melted butter instead, the flavor won’t be as rich or complex.

What if I don’t have instant espresso powder?

You can replace it with a teaspoon of very finely ground coffee or omit it entirely for a more traditional toffee cookie flavor. The espresso enhances the chocolate and toffee notes but is not essential.