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Espresso Toffee Chocolate Chip Cookies

Indulge in Espresso Toffee Chocolate Chip Cookies Bliss

Enjoy these Espresso Toffee Chocolate Chip Cookies that blend rich flavors of espresso, chocolate, and toffee bits for a delightful treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with a gluten-free blend if needed.
  • 1 teaspoon Baking Soda No alternative needed.
  • ½ teaspoon Salt Use regular or kosher salt.
  • 1 teaspoon Cinnamon Optional for a classic taste.
  • ¾ cup Unsalted Butter Must be at room temperature.
  • ¾ cup Dark Brown Sugar Light brown sugar can be a substitute.
  • ½ cup Granulated Sugar No specific substitutions.
  • 1 teaspoon Pure Vanilla Extract Imitation vanilla can work in a pinch.
  • 2 large Eggs Should be at room temperature for best results.
  • 1 cup Semi-Sweet Chocolate Chips Can swap for dark or milk chocolate chips.
  • 1 cup Toffee Bits Use plain or chocolate-covered for variation.
  • ½ cup Chopped Chocolate Covered Espresso Beans Can substitute with espresso powder.

Equipment

  • Oven
  • 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 your baking sheets by lining them with parchment paper.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of cinnamon.
  3. In a large mixing bowl, combine ¾ cup of unsalted butter, ¾ cup of dark brown sugar, and ½ cup of granulated sugar. Cream until light and fluffy.
  4. Beat in 2 large eggs and 1 teaspoon of pure vanilla extract until just combined and let rest for 5 minutes.
  5. Gently fold the dry ingredients into the wet mixture and then fold in 1 cup of semi-sweet chocolate chips, 1 cup of toffee bits, and ½ cup of chopped chocolate-covered espresso beans.
  6. Roll the dough into large balls, approximately 3 tablespoons each, and place on the baking sheets.
  7. Bake for about 11–14 minutes or until golden on the edges and soft in the center.
  8. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 120mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 100IUCalcium: 15mgIron: 0.5mg

Notes

Store cookies in an airtight container to maintain their freshness. They can be frozen for later enjoyment.

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