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!
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.
Notes
- Tip 1: The cookies will keep in an airtight container for 3-4 days.
- Tip 2: You can also freeze the baked cookies or cookie dough balls for up to 3 months.