Espresso Brown Butter Toffee Cookies

twosugarbugs.com

Leanne Lee

2 ½ cups all-purpose flour (312g)

1 teaspoon baking soda

2 teaspoons cornstarch

4 teaspoons instant espresso powder

½ teaspoon kosher salt

¾ cup unsalted butter (170g), browned and returned to room temperature {solidified}

1 cup dark brown sugar* (200g)

½ cup granulated sugar (100g)

2 large eggs, room temperature

2 teaspoons pure vanilla extract

½ cup toffee bits** (85g)

Flakey sea salt, optional for sprinkling on finished cookies

Directions at twosugarbugs.com

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