Rye Espresso Brown Butter Cookies 9 Steps
Place butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. The butter can burn easily after it foams so watch carefully and be prepared to take off heat. Set aside and let cool.
In a mixing bowl, add your two types of flour, baking soda, espresso powder and kosher salt together and whisk until evenly combined. You can make espresso powder by grinding coffee beans and sifting it so it is extremely fine with no coarse pieces.
In your stand mixer or another mixing bowl, add sugars (brown and granulated) and browned butter together and beat on medium speed for about 1 minute until incorporated.
Add your eggs and vanilla and mix for another minute. The mixture should thicken and lighten at this point.
Reduce speed of stand mixer or electric hand mixer and add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or rubber spatula.
The dough will be quite soft so to hydrate the flour and allow to thicken, let dough sit out at room temperature for 30 minutes to 1 hour.
Place a rack in the middle of the oven; preheat to 375°F. Scoop with 1/4 cup or ice cream scoop.
Bake cookies on parchment-lined baking tray until edges are golden brown and firm but centres are still soft, 9-11 minutes. Immediately after taking them out if there are cookies that look irregular or are stuck together, work fast to physically shape them into perfect circles while the cookies are still hot.
Let cool on baking sheets for 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.