Name: Espresso Toffee Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon sea salt; 1 cup unsalted butter (at room temperature); 2 tablespoons espresso powder; 1 1/2 cups packed light brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 tablespoon pure vanilla extract; 2 cups chocolate chunks; 1 cup toffee bits; Flaked sea salt (for sprinkling on cookies)

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There’s something truly special about baking cookies at home, and when it comes to indulgence, Espresso Toffee Chocolate Chip Cookies take the cake—well, the cookie! Just imagine the aroma filling your kitchen as the butter, chocolate, and espresso mingle together. I remember the first time I tried making these; the moment I took my first bite, I was hooked! The combination of rich chocolate chunks and the slight bitterness of espresso against the sweetness of toffee creates a cookie that’s simply irresistible. Whether it’s a rainy afternoon or a cozy gathering with friends, these cookies are perfect for any occasion.

As I started experimenting with different cookie recipes, I found myself drawn to the idea of elevating the classic chocolate chip cookie. I wanted something more, something that would awaken my senses. That’s when I decided to add espresso powder and toffee bits. The first time I shared these cookies, everyone couldn’t stop raving about how delicious they were. I’ve made these cookies countless times since that day, and they never fail to make anyone smile.

These Espresso Toffee Chocolate Chip Cookies are crispy on the edges, soft in the center, and bursting with flavor. They have the perfect balance of coffee notes, sweet chocolate, and a hint of crunchy toffee. The addition of flaky sea salt sprinkled on top takes them over the top, creating a delightful contrast that makes each bite a little piece of heaven. So, gather your ingredients and let’s dive into baking these heavenly cookies together!

Recipe Snapshot

Total Time:
25 mins

Prep Time:
15 mins

Cook Time:
10 mins

Difficulty:
Easy

Calories:
210 kcal

Protein:
2 g

Diet:
Gluten-Free, Low FODMAP

Fat:
10 g

Tools Used:
Wooden Spoon, Mixing Bowl, Whisk, Baking Sheet, Oven

The Magic of This Espresso Toffee Chocolate Chip Cookies

Decadent Flavor Profile

What makes Espresso Toffee Chocolate Chip Cookies stand out? The flavor explosion! The coffee enhances the chocolate, creating a harmony that is simply divine. You won’t just taste sugar; you’ll experience a dance of flavors.

Perfect Texture

With their crispy edges and chewy centers, these cookies are perfect for those who crave texture. Each bite offers a satisfying crunch followed by a delightful chew, making them utterly addictive.

Versatile Treat

These cookies are not just for dessert. They make a wonderful snack or a delightful addition to a lunchbox. Enjoy them with coffee for an afternoon pick-me-up, or pair them with ice cream for a decadent dessert.

Easy to Make

Don’t worry if you’re not an expert baker! This recipe is straightforward and easy to follow, making it accessible to everyone. You can whip up a batch in no time, even on a busy day.

Great for Sharing

Planning a gathering? These cookies are a hit! Share them with friends, family, or coworkers. Watch how they disappear in no time, and you’ll be the star of the occasion.

Customizable

Feel free to experiment with the ingredients. You can swap in different types of chocolate, or throw in some nuts for an extra crunch. The possibilities are endless!

What You Need for Espresso Toffee Chocolate Chip Cookies

For these delightful cookies, the ingredients work together to create a perfect blend of flavors and textures. The combination of all-purpose flour, baking powder, and baking soda gives the cookies their structure, while the unsalted butter adds richness. The espresso powder enhances the chocolate and gives a unique twist, and the toffee bits add a delicious crunch.

3 cups all-purpose flour: The foundation of our cookies, providing structure and chewiness.
1 1/2 teaspoons baking powder: Helps the cookies rise, giving them that perfect fluffy texture.
1 teaspoon baking soda: Works with the sugars to create a nice spread and depth to the flavor.

1 teaspoon sea salt: Balances the sweetness and enhances the overall flavor.
1 cup unsalted butter, at room temperature: The key ingredient that adds moisture and a rich buttery flavor.
2 tablespoons espresso powder: Infuses the cookies with a delightful coffee flavor that pairs beautifully with chocolate.

1 1/2 cups packed light brown sugar: Adds moisture and a slight caramel flavor, making the cookies chewy.
1/2 cup granulated sugar: Ensures the cookies are sweet and help them spread while baking.
2 large eggs: Binds everything together and adds richness.
1 tablespoon pure vanilla extract: Provides a warm, sweet flavor that complements the other ingredients.

2 cups chocolate chunks: The star ingredient that brings a melty richness to each cookie.
1 cup toffee bits: Adds a delightful crunch and buttery sweetness to contrast with the chocolate.
Flaked sea salt, for sprinkling on cookies: A finishing touch that enhances flavor and adds a gourmet feel.

Instructions for Espresso Toffee Chocolate Chip Cookies

Baking these cookies is a delightful experience, filled with enticing aromas and the anticipation of deliciousness. Follow these simple steps to create your own batch of Espresso Toffee Chocolate Chip Cookies. Each step is crucial for achieving the perfect texture and flavor.

Preheat your oven to 350 degrees F (175 degrees C). This step ensures that cookies bake evenly and achieve that golden-brown color we all love.

Line a baking sheet with a Silpat baking mat or parchment paper. This prevents the cookies from sticking and helps them bake evenly.
In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. This step is crucial as it ensures that the leavening agents are evenly distributed.
In a large mixing bowl, cream together the butter, brown sugar, granulated sugar, and espresso powder for about one minute. The mixture should become light and fluffy, which is key for a nice texture.

Add in the eggs and vanilla, mixing until fully incorporated. You’ll know it’s ready when the mixture looks smooth and creamy.
Gradually incorporate the dry ingredients into the wet mixture. Mix on low speed until just combined. Be careful not to overmix; you want to maintain a tender cookie texture.
Using a spatula, gently fold in the chocolate chunks and toffee bits. This is where the magic happens, and you’ll be left with a rich, chunky dough.

Form the cookie dough into balls, about two tablespoons of dough each, and place them on the prepared baking sheet, leaving about two inches of space between each cookie.
Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges are slightly golden brown. Keep an eye on them; you’ll know they’re ready when the smell fills your kitchen!
Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for two to three minutes before transferring them to a wire cooling rack. This allows them to set perfectly.

Let the cookies cool completely on the wire rack. This is the hardest part—waiting! But trust me, the end result will be worth it.

Things Worth Knowing

Use room temperature ingredients: This is crucial for achieving a creamy texture when creaming butter and sugar.

Don’t overmix: Overmixing the dough can lead to tough cookies. Mix until just combined.
Chill the dough: For thicker cookies, chill the dough for 30 minutes before baking.
Use good quality chocolate: The flavor of the chocolate really shines in these cookies, so choose a good quality brand.

Pro Tips and Tweaks

Making the perfect cookie takes some practice, but with these tips, you’ll be a pro in no time. Whether you want to tweak the recipe or ensure the best results, these suggestions will help you achieve cookie perfection.

Storage: Keep your cookies in an airtight container at room temperature for up to four days to maintain freshness.
Freezing: You can freeze both the baked cookies and the cookie dough balls. They last up to three months. Just thaw before baking.

Variations: For added flavor, consider adding nuts like walnuts or pecans to the dough.
Serving: Pair these cookies with a cup of coffee or a scoop of vanilla ice cream for a delightful treat.
Ingredient swaps: Feel free to use dark chocolate instead of semi-sweet for a richer flavor.

What Complements This Espresso Toffee Chocolate Chip Cookies

Pairing these cookies with the right accompaniments can elevate your dessert experience. Here are some ideas:

Coffee: Enjoy these cookies with your favorite cup of coffee. The espresso flavor enhances the coffee experience.
Ice Cream: Serve warm cookies alongside vanilla or caramel ice cream for a fabulous dessert.

Milk: A classic pairing with cookies is cold milk. It balances the richness perfectly.
Seasonal Events: These cookies are perfect for gatherings, parties, or just a cozy night in.
Storage Tips: Keep in an airtight container for fresh cookies, or freeze for longer storage.

FAQ

While you can use regular coffee, espresso powder offers a deeper flavor concentration that really enhances the cookie. It also dissolves better into the batter, providing that rich coffee taste without adding extra liquid. If you don’t have espresso powder, instant coffee can be a decent substitute, but the flavor may not be as robust.

To keep your Espresso Toffee Chocolate Chip Cookies fresh, store them in an airtight container at room temperature. They can last up to four days. If you wish to keep them longer, consider freezing them. Just place them in a freezer-safe bag or container, and they will retain their quality for up to three months.

Absolutely! You can prepare the cookie dough and store it in the refrigerator for up to three days. If you want to keep it longer, you can freeze the dough in scooped balls. When you’re ready to bake, no need to thaw; just add a couple of extra minutes to the baking time.

If you don’t have toffee bits, you can use chopped chocolate bars, caramel pieces, or even nuts for a different texture and flavor. Just remember that each substitution may alter the taste slightly, so choose what you enjoy most.

Conclusion

The Espresso Toffee Chocolate Chip Cookies are not just a dessert; they’re an experience. The rich flavors come together to create a cookie that you’ll crave time and again. I invite you to try making these cookies and share them with loved ones; they’ll appreciate the effort and enjoy every bite. So go ahead and bake up some comfort today!

Espresso Toffee Chocolate Chip Cookies

Craving a treat that hits all the right notes? These Espresso Toffee Chocolate Chip Cookies are the ultimate indulgence—with rich chocolate, crunchy toffee, and a hint of coffee that will leave you wanting more. Perfect for any occasion, make this easy recipe tonight!

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Prep Time 15

Cook Time 10

Total Time 25

Course Desserts

Cuisine American

Servings 30 servings

Calories 210 kcal

Equipment

Wooden Spoon
Mixing Bowl
Whisk
Baking Sheet
Oven

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 cup unsalted butter at room temperature
2 tablespoons espresso powder
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
2 cups chocolate chunks
1 cup toffee bits
Flaked sea salt for sprinkling on cookies

Instructions

Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
Using a stand mixer, cream butter, brown sugar, granulated sugar, and espresso powder together for about 1 minute. Add in the eggs and vanilla and mix until combined.
Add the dry ingredients. Mix on low until just combined. Don't over mix. Use a spatula to stir in the chocolate chunks and toffee bits.

Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.
Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.