Think of a cookie that’s loaded with “all the things” and has lots of different layers of flavors. Can’t think of one? Well this cookie here fits that bill. It has Heath toffee bits, espresso granules, chocolate chips, brown butter, AND molasses inside and has you tasting all that deliciousness with every bite. Even if you’re not a coffee fan, don’t worry–this coffee “flavor” basically just enhances all the other flavors in the cookie. You know how coffee and chocolate work hand-in-hand? That’s what’s happening in these cookies. And each bite you experience a different texture than the previous and it all adds up to DELICIOUS.
Along with the fall season comes more intense flavors–that’s what I think anyway. Gone are the summer days of berries and salad and ’tis the season for cinnamon and its warm spice friends, molasses, dark chocolate, soup, crusty bread…anything that adds layers and warmth to your eating experience. I like to think of layers and warmth in more ways than fires and blankets this time of year–I think warmth also naturally coordinates with our palate as well. That’s what’s so good about these cookies. I can picture eating these with a steaming cup of strong coffee, hot tea, or creamy hot chocolate, next to a fire, wrapped up in a wool blanket. Can you see it…feel it…smell it? Ahhh…I love this time of year. 🙂
I created this recipe after seeing a Heath cookie recipe. I wanted the Heath but I also wanted more–more flavor, more texture…simply more. So I started with the coffee flavor. 5 whole tablespoons worth. And more chocolate than what the Heath had around it. And of course brown butter, because if we’re talking flavor, brown butter is a must. Brown sugar, intensified with the addition of even more molasses in it, tops off all the flavor profiles in these cookies.
It’s pretty much a normal cookie making/baking experience but you do have to brown the butter as well as chill the dough, so definitely account for that additional time. I chilled my dough overnight and baked them the next day, but 30-60 minutes in the fridge is sufficient. This chill time allows the fat (in this case, the butter) to solidify which prevents excessive spreading during the baking process. Chilling also helps intensify flavors. It’s well worth taking the time to do it this way.
We ate some of these fresh from the oven but even after several days, they were just as good. My middle son (who ironically hates all-things coffee) said these cookies were so good! I had them as an after-school snack and also packed them in my boys’ lunches. Smiles all around.
So if you’re looking for a cookie to warm up these crisp fall days, this is the one to try. Shoot, they might even put you in the Christmas spirit and have you turning on Christmas music! 😉
Coffee Toffee Chocolate Chip Cookies
These cookies have Heath toffee bits, espresso granules, chocolate chips, brown butter, AND molasses inside and have you tasting all that deliciousness with every bite.
Place 1 stick of butter in pan over medium heat and cook until brown bits appear and butter smells nutty, stirring occasionally. This will take several minutes. Once butter is separated and brown, pour into a small bowl to stop it from cooking. Let set for 20 minutes.
Beat the remaining stick of butter and brown sugar in the bowl of a stand mixer until smooth, about 3-5 minutes. Add vanilla and molasses and beat for another minute.
Pour the cooled brown butter in with other butter mixture, scraping all the brown bits in as well. Add granulated sugar and beat for 2 minutes until light and fluffy, scraping bowl as needed. Add in eggs and beat for another minute.
Add dry ingredients (flour, soda, salt, espresso powder) on low speed and mix until just combined. Add in Heath bits and chocolate chips. Cover bowl and chill dough for at least 30 minutes.
Preheat oven to 350 degrees. Scoop batter out with cookie scoop onto baking sheet, spaced about 2" apart. Bake cookies for 12-15 minutes or until slightly browned around edges/top. Remove from oven and let set on cookie sheet for 5 minutes before moving onto a cooling rack.
These cookies are amazing served warm, or cool completely and store in an airtight container.