Espresso Toffee Chocolate Chip Cookies Recipe
These Espresso Toffee Chocolate Chip Cookies combine the rich flavors of espresso, toffee bits, and semi-sweet chocolate chips into chewy, delicious cookies. Enhanced with chocolate-covered espresso beans for an extra kick, these cookies are perfect for coffee lovers and those craving a decadent treat with a hint of spice from cinnamon.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
Wet Ingredients
- 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
Add-ins
- 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
- Preheat oven: Set your oven to 375°F (190°C) and line two large baking sheets with parchment paper to prepare for baking.
- Mix dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until well combined. Set aside.
- Cream butter and sugars: In a large bowl, whisk together the room temperature unsalted butter, dark brown sugar, granulated sugar, and vanilla extract until the mixture is light and fluffy, about 2 minutes. A stand mixer or handheld mixer can be used for ease.
- Add eggs: Beat in the eggs quickly for about 30 seconds just until combined. Let the mixture rest for 5 minutes, then beat for another 30 seconds to fully incorporate.
- Combine flour mixture: Gently fold the dry ingredients into the wet ingredients using a wooden spoon, stirring only until the flour starts to disappear. Avoid overmixing to maintain cookie tenderness.
- Add chocolate and toffee: Fold in the semi-sweet chocolate chips, toffee bits, and the roughly chopped chocolate-covered espresso beans until evenly distributed throughout the dough.
- Shape cookies: Roll the dough into large balls about 3 tablespoons each (nearly 1/4 cup). Place them spaced out on the prepared baking sheets, allowing room for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 11–14 minutes, or until the edges are golden and the centers remain soft.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Using room temperature butter and eggs ensures better texture and mixing.
- Resting the dough after adding eggs helps develop structure and improves cookie consistency.
- Choose plain toffee bits instead of chocolate-covered for balanced flavor.
- Chocolate-covered espresso beans add a delightful crunch and intensified espresso flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For softer cookies, slightly underbake towards the 11-minute mark.
Keywords: espresso cookies, toffee cookies, chocolate chip cookies, coffee flavored cookies, chocolate espresso cookies, baked cookies
