Introduction

These Espresso Toffee Chocolate Chip Cookies combine rich espresso-flavored chocolate with buttery toffee bits for a unique twist on a classic favorite. Crispy on the edges and soft in the center, they’re perfect for coffee lovers and sweet treat fans alike.

Two thick, round cookies stacked on top of each other sit in the middle of a white plate with a square piece of light brown parchment paper underneath them. The cookies are golden brown with a soft, slightly chewy texture, filled with dark chocolate chips and lighter caramel chunks scattered on the surface. Crushed bits add extra texture on top. The background is a white marbled surface that holds more cookies and a glass of milk, out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
15 tablespoons unsalted butter, at room temperature
1 cup + 2 tablespoons dark brown sugar
1/2 cup granulated sugar
2 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature
1 1/2 cups semi-sweet chocolate chips
1 cup toffee bits (plain; not chocolate covered)
1/2 cup chocolate covered espresso beans, roughly chopped

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit and line two large baking sheets with parchment paper; set aside.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
Step 3: In a large bowl, combine the softened butter, dark brown sugar, granulated sugar, and vanilla extract. Whisk or beat with a mixer until the mixture is light and fluffy, about 2 minutes.
Step 4: Add the eggs to the butter and sugar mixture and beat quickly for about 30 seconds until just combined. Let the mixture rest for 5 minutes, then beat the eggs again for another 30 seconds.
Step 5: Gently fold the flour mixture into the wet ingredients using a wooden spoon, stirring only until the flour just disappears.
Step 6: Fold in the semi-sweet chocolate chips, toffee bits, and chopped chocolate covered espresso beans evenly throughout the dough.
Step 7: Roll 3-tablespoon-sized portions of dough into balls (almost 1/4 cup each) and place them spaced apart on the prepared baking sheets to allow for spreading.
Step 8: Bake in the preheated oven for 11 to 14 minutes, until the edges are golden but the centers remain soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a stronger espresso flavor, add a teaspoon of espresso powder to the dry ingredients.
Swap the toffee bits for caramel chips if you prefer a chewier texture and richer flavor.
If you can’t find chocolate covered espresso beans, finely chop dark chocolate and add a teaspoon of instant espresso powder to the dough for a similar taste.
Chilling the dough for 30 minutes before baking can help control spreading and enhance flavors.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well—wrap tightly and freeze for up to 3 months. To enjoy again, thaw at room temperature and warm briefly in the oven if you prefer them soft and freshly baked.

How to Serve

Two large chocolate chip cookies rest on a white plate with a subtle textured rim, placed on a white marbled surface. The top cookie has a bite taken out of it, showing a soft, chewy inside with melty dark chocolate chunks. The cookie texture is golden brown and slightly crispy on the edges. Scattered on top are small pieces of nuts adding a crunchy look alongside the chocolate chunks. In the background, more cookies can be seen cooling on a wire rack, and a glass of milk stands nearby, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of semi-sweet?

Yes, you can use any type of chocolate chips you like. Milk chocolate or dark chocolate will work well, but semi-sweet provides a balanced sweetness that complements the toffee and espresso flavors.

What if I don’t have chocolate covered espresso beans?

If you can’t find chocolate covered espresso beans, you can substitute with chopped dark chocolate and a small amount of instant espresso powder added to the dough for a similar coffee-chocolate kick.