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Espresso Toffee Chocolate Chip Cookies

Decadent Espresso Toffee Chocolate Chip Cookies You’ll Love

Indulge in these Espresso Toffee Chocolate Chip Cookies that combine chocolate, toffee, and espresso for an irresistible treat.
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Prep Time 15 minutes
Cook Time 14 minutes
Resting Time 5 minutes
Total Time 34 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Ensure it's measured accurately for the best texture.
  • 1 teaspoon Baking Soda Can be substituted with baking powder if needed.
  • 1/2 teaspoon Salt Using kosher salt provides a finer texture.
  • 1 teaspoon Cinnamon Optional if you prefer a classic cookie taste.
  • 1 cup Unsalted Butter At room temperature is best for easy creaming.
  • 1 cup Dark Brown Sugar Light brown sugar can be a substitute.
  • 1/2 cup Granulated Sugar Coconut sugar can be used for a healthier option.
  • 2 teaspoons Pure Vanilla Extract Always opt for real vanilla for the best taste.
  • 2 large Eggs At room temperature for optimal mixing.
For the Mix-Ins
  • 1 cup Semi-sweet Chocolate Chips Feel free to swap with milk or dark chocolate chips.
  • 1/2 cup Toffee Bits Plain; can use homemade toffee if store-bought is not available.
  • 1/2 cup Chocolate Covered Espresso Beans Replace with finely ground espresso powder if desired.

Equipment

  • mixing bowls
  • Electric Mixer
  • Cookie Scoop
  • Baking sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare two baking sheets by lining them with parchment paper.
  2. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until well blended.
  3. In a large mixing bowl, cream the softened unsalted butter, dark brown sugar, and granulated sugar on medium speed for about 2 minutes, until light and fluffy.
  4. Beat in the large eggs one at a time, followed by the pure vanilla extract. Mix until combined, then let it rest for about 5 minutes.
  5. Gently fold the dry ingredients into the wet mixture using a wooden spoon or spatula until just combined.
  6. Fold in the semi-sweet chocolate chips, toffee bits, and chocolate-covered espresso beans.
  7. Use a cookie scoop or your hands to form dough balls, approximately 3 tablespoons each, and place them on the prepared baking sheets.
  8. Bake for 11-14 minutes, until the edges are golden brown and the centers remain soft.
  9. Let them cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 12gVitamin A: 250IUCalcium: 20mgIron: 0.5mg

Notes

Ensure your butter and eggs are at room temperature for optimal mixing. Avoid overmixing to maintain thick and chewy texture.

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