Espresso Toffee Chocolate Chip Cookies (Print Version)

Soft, chewy cookies with espresso beans and toffee bits for rich chocolate flavor and a coffee twist.

# Components:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground cinnamon

→ Wet Ingredients

05 - 15 tablespoons unsalted butter, at room temperature
06 - 1 cup plus 2 tablespoons dark brown sugar, packed
07 - 1/2 cup granulated sugar
08 - 2 1/2 teaspoons pure vanilla extract
09 - 2 large eggs, at room temperature

→ Add-ins

10 - 1 1/2 cups semi-sweet chocolate chips
11 - 1 cup toffee bits (plain, not chocolate-covered)
12 - 1/2 cup chocolate-covered espresso beans, roughly chopped

# Preparation Steps:

01 - Preheat oven to 375°F (190°C) to ensure even baking.
02 - Line two large baking sheets with parchment paper and set aside.
03 - In a medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon.
04 - In a large mixing bowl, beat together the unsalted butter, dark brown sugar, granulated sugar, and vanilla extract until the mixture is light and fluffy, about 2 minutes. Use a stand mixer or handheld mixer if preferred.
05 - Add the eggs to the creamed mixture and blend for approximately 30 seconds, just until combined. Allow the mixture to rest for 5 minutes, then beat for another 30 seconds.
06 - Gently fold the dry ingredient mixture into the wet ingredients using a wooden spoon, mixing only until the flour is mostly incorporated.
07 - Fold in the semi-sweet chocolate chips, toffee bits, and chopped chocolate-covered espresso beans until evenly distributed throughout the dough.
08 - Roll dough into large balls using about 3 tablespoons per cookie (nearly 1/4 cup each). Place onto prepared baking sheets, leaving adequate space for spreading.
09 - Continue portioning and rolling the remaining dough, placing each ball onto the prepared sheets.
10 - Bake in the preheated oven for 11 to 14 minutes, until cookies are golden at the edges yet soft and set in the centers.
11 - Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • Big bold coffee flavor with a sweet toffee twist
  • Extra thick and chewy thanks to a special mixing technique
  • No chilling required so you get fresh cookies fast
  • Uses simple pantry ingredients and comes together in under thirty minutes
02 -
  • Each cookie packs a satisfying mix of creamy chocolate and crunchy toffee with a subtle coffee kick
  • No chilling required which means these come together fast
  • Freezes beautifully for make-ahead treats any time
03 -
  • Never skip room temperature butter and eggs as it makes the dough smoother and easier to mix
  • Do not forget that five minute rest after the first egg beat It truly amps up the chewy texture
  • A pinch of salt on top before baking really accents the chocolate and espresso Be generous if you love that sweet salty combo

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