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Espresso Toffee Chocolate Chip Cookies

Decadent Espresso Toffee Chocolate Chip Cookies for Coffee Lovers

Experience the harmonious blend of coffee and cookies with these Espresso Toffee Chocolate Chip Cookies.
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Prep Time 10 minutes
Cook Time 14 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Cookie Base
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 3/4 cup Unsalted Butter room temperature
  • 1 cup Dark Brown Sugar
  • 1/2 cup Granulated Sugar
  • 2 teaspoons Pure Vanilla Extract
  • 2 large Large Eggs room temperature
Delicious Add-ins
  • 1 cup Semi-Sweet Chocolate Chips can substitute milk chocolate
  • 1 cup Toffee Bits plain
  • 1/2 cup Chocolate Covered Espresso Beans roughly chopped

Equipment

  • Large mixing bowl
  • Medium bowl
  • mixing spoon
  • Cookie Scoop or Tablespoon
  • Baking sheets
  • parchment paper

Method
 

Baking Steps
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. In a large bowl, beat the butter with the brown sugar and granulated sugar until light and fluffy.
  4. Add in the eggs one at a time, mixing in the vanilla extract afterward.
  5. Fold the dry ingredients into the wet mixture until just incorporated.
  6. Stir in the chocolate chips, toffee bits, and chopped espresso beans until evenly distributed.
  7. Scoop the dough into balls and place them on the baking sheets, spacing them about 2 inches apart.
  8. Bake for 11-14 minutes until the edges are golden and the center is soft.
  9. Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack.

Notes

For best results, use room temperature ingredients and mix gently to avoid tough cookies.