Save These espresso toffee chocolate chip cookies are the ultimate treat for anyone who loves a great coffeehouse cookie. Every bite is packed with chewy toffee, melty chocolate, and just enough coffee crunch to brighten any afternoon or impress at bake sales.
I stumbled onto this combo when I wanted to use up half a bag of chocolate espresso beans the week before finals. My parents declared them their favorite ever and now I make them for every family gathering.
Ingredients
- All-purpose flour: gives the cookies structure for a thick chewy bite Look for unbleached flour for a richer flavor
- Baking soda: keeps them soft and helps with rise Always check your baking soda is fresh for the best results
- Salt: brings out all the other flavors Choose a fine sea salt so it distributes evenly
- Cinnamon: adds warmth and balances the coffee use true cinnamon if you can find it
- Unsalted butter: gives a creamy buttery taste let it fully come to room temperature for perfect blending
- Dark brown sugar: adds moisture and a rich caramel undertone Always pack your brown sugar firmly in your measuring cup
- Granulated sugar: makes the cookies crisp on the outside I use organic for the purest sweetness
- Pure vanilla extract: rounds out all the flavors Reach for a real vanilla extract not imitation
- Eggs: act as a binder and add richness Always use large eggs at room temperature
- Semi-sweet chocolate chips: for gooey chocolate pockets Choose a quality chocolate for the best melt
- Toffee bits: add crunchy sweetness Pick plain toffee bits not chocolate covered for a true toffee flavor
- Chocolate-covered espresso beans: bring bursts of coffee flavor Chop them roughly so you get pieces in every bite
Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit Make sure your oven rack is in the center position for even baking
- Prepare the Baking Sheets:
- Line two large baking sheets with parchment paper This prevents sticking and gives you easy cleanup
- Combine Dry Ingredients:
- In a medium bowl whisk together flour baking soda salt and cinnamon Make sure there are no lumps for an evenly mixed dough
- Cream Butter and Sugars:
- In a large bowl combine the softened butter dark brown sugar granulated sugar and vanilla Beat the mixture with a whisk or electric mixer until it is fluffy and pale about two minutes This step gives your cookies a light texture
- Add Eggs:
- Add both eggs to the butter mixture Beat for thirty seconds until just blended Let the dough rest for five minutes then beat again for thirty seconds This little pause creates a richer dough and the cookies end up extra chewy
- Fold in Dry Ingredients:
- Add the flour mixture into the wet ingredients Use a wooden spoon to gently fold just until the flour nearly disappears Be careful not to over mix so the cookies stay tender
- Add the Mix-Ins:
- Pour in the chocolate chips toffee bits and chopped chocolate-covered espresso beans Fold everything together gently so every bite is packed with flavor
- Shape the Cookies:
- Scoop out generous balls of dough about three tablespoons each Roll them quickly between your palms to make large uniform balls Set them on your prepared baking sheets leaving plenty of space for spreading
- Bake:
- Slide your trays into the preheated oven Bake for eleven to fourteen minutes Just watch the edges for a golden color while the centers still look a bit soft That is how you keep them gooey inside
- Cool the Cookies:
- Let the cookies cool right on the baking sheets for five minutes to finish setting Gently move them to a wire rack to cool completely This keeps the bottoms crisp and the tops chewy
Save I am always surprised by the toffee bits They melt into gooey pools that are absolutely irresistible My sister still remembers the first batch I brought home from college and asks for the recipe every time she visits
Storage and Freezing Tips
Store your cooled cookies in an airtight container at room temperature for up to five days Add a slice of bread to the container to keep them extra soft a trick I learned from my grandmother Freeze scooped unbaked dough balls on a tray then store them in freezer bags They bake up just like fresh for when you want one or two at a time If freezing baked cookies wrap them tightly and thaw at room temperature before enjoying for the best flavor
Ingredient Swaps and Variations
Swap milk or dark chocolate chips for the semi sweet if that is your favorite If you do not have chocolate-covered espresso beans use plain espresso beans and a handful of extra chocolate chips Try chopped toasted nuts like pecans for a crunchy twist if you are not keeping these nut free
Serving Suggestions
These cookies are amazing paired with a rich mug of coffee or a scoop of vanilla ice cream If you are hosting brunch try cutting them into quarters and serving with fruit for a sweet snack board
Save Bake up a batch of these espresso toffee chocolate chip cookies and enjoy the luscious combination of chewy toffee pockets, rich chocolate, and bold coffee flavor. Perfect for sharing or freezing for a sweet surprise any time.
Recipe FAQ
- → How do I ensure my cookies stay thick and chewy?
Use room temperature butter, don’t overmix the dough, and let the dough rest before baking to maintain thickness and chewy texture.
- → Can I substitute chocolate-covered espresso beans?
You can swap them for plain espresso beans or omit them for a milder coffee flavor. Adjust to taste preferences.
- → What does toffee add to these cookies?
Toffee brings a buttery crunch and caramel notes, complementing the deep chocolate and coffee flavors.
- → Should I chill the dough before baking?
It's not required, but a short chill (30 minutes) can enhance the flavor and prevent excessive spreading.
- → How should I store these cookies for best freshness?
Store cooled cookies in an airtight container at room temperature for up to 5 days to keep them soft and chewy.
- → Can I make these cookies gluten-free?
Use a 1:1 gluten-free flour replacement for the all-purpose flour, but check ingredient packaging for compatibility.