Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup toffee bits
Instructions
- In a saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter is golden brown and has a nutty aroma. This process takes about 5-7 minutes. Remove from heat and let cool slightly.
- In a large bowl, cream together the browned butter, light brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and instant coffee granules.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the toffee bits.
- Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too thin.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a deeper coffee flavor, use espresso powder instead of instant coffee granules. Store cooled cookies in an airtight container at room temperature for up to 5 days. These cookies also freeze well for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg