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Espresso Toffee Chocolate Chip Cookies

Irresistible Espresso Toffee Chocolate Chip Cookies to Lift Your Day

Indulge in these Espresso Toffee Chocolate Chip Cookies, a delicious mix of espresso, chocolate, and toffee that makes every bite a delightful treat.
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Prep Time 10 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 29 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda ensure it's fresh
  • 0.5 teaspoon salt kosher or table salt
  • 0.5 teaspoon cinnamon optional
  • 0.5 cup unsalted butter at room temperature
  • 0.5 cup dark brown sugar can swap with light brown sugar
  • 0.5 cup granulated sugar try replacing partially with coconut sugar
  • 2 teaspoons vanilla extract pure over imitation
  • 2 large eggs at room temperature
For the Mix-ins
  • 1 cup semi-sweet chocolate chips or milk/dark chocolate chips
  • 1 cup toffee bits plain
  • 0.5 cup chocolate-covered espresso beans roughly chopped

Equipment

  • Baking sheets
  • Parchment paper
  • medium bowl
  • large bowl
  • Hand mixer
  • wooden spoon
  • Cookie scoop

Method
 

Cookie Preparation
  1. Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly mixed.
  3. In a large bowl, cream together the butter, dark brown sugar, and granulated sugar for about 2 minutes until light and fluffy.
  4. Add the eggs and vanilla extract to the creamed mixture and beat until just combined, then let rest for 5 minutes.
  5. Gently fold the dry mixture into the wet ingredients until just combined.
  6. Fold in the chocolate chips, toffee bits, and chopped espresso beans until evenly distributed.
  7. Roll the dough into 3-tablespoon-sized balls, placing them on the prepared baking sheets with 2 inches spacing.
  8. Bake for 11-14 minutes until the edges are golden brown and the centers still look soft.
  9. Allow to cool on the sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 120mgPotassium: 70mgFiber: 1gSugar: 14gVitamin A: 250IUCalcium: 20mgIron: 0.5mg

Notes

For best results, use room temperature ingredients and avoid overmixing the dough.

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