Description
Espresso Toffee Chocolate Chip Delights are decadent, chewy cookies bursting with the rich flavors of espresso, crunchy toffee bits, and classic semi-sweet chocolate chips. Perfectly balanced with a hint of cinnamon and a buttery base, these cookies deliver a delightful mix of textures and deep, indulgent tastes ideal for coffee lovers and dessert enthusiasts alike.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
Wet Ingredients
- 15 tablespoons unsalted butter, at room temperature
- 1 cup + 2 tablespoons dark brown sugar
- 1/2 cup granulated sugar
- 2 1/2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
Mix-Ins
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup toffee bits (plain; not chocolate covered)
- 1/2 cup chocolate covered espresso beans, roughly chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until well combined. Set this mixture aside.
- Mix Wet Ingredients: In a large bowl, beat the unsalted butter, dark brown sugar, and granulated sugar together with a whisk until the mixture is light, fluffy, and creamy. Add vanilla extract and then incorporate the eggs one at a time, beating until just combined. Let the dough rest for 5 minutes to allow the ingredients to meld, then beat again slightly to ensure smoothness.
- Combine Mix-Ins: Gently fold the dry flour mixture into the wet ingredients to form the cookie dough. Once mixed, fold in the semi-sweet chocolate chips, toffee bits, and roughly chopped chocolate covered espresso beans evenly throughout the dough.
- Bake: Using a tablespoon measure, roll the dough into balls approximately 3 tablespoons in size. Arrange the dough balls on the prepared baking sheets, spacing them adequately to allow spreading. Bake in the preheated oven for 11-14 minutes, or until the edges are golden brown while the centers remain soft. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best texture, use unsalted butter at room temperature to cream well with sugars.
- Do not overbake; cookies will appear soft when removed but will set as they cool.
- Roughly chopping the espresso beans releases more flavor but maintain some crunch.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Toffee bits should be plain to avoid overly sweet or conflicting chocolate flavors.
