Description
Enjoy the perfect balance of rich espresso, toffee, and chocolate in these delightful Espresso Toffee Chocolate Chip cookies. Crispy on the edges and soft in the middle, these homemade treats are easy to bake and perfect for coffee lovers and sweet tooths 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) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, salt, and cinnamon until well combined; set aside to maintain airiness.
- Mix Wet Ingredients: In a large bowl, use a whisk or electric mixer to cream the room-temperature unsalted butter, dark brown sugar, granulated sugar, and vanilla extract until the mixture is light and fluffy. Add the eggs and beat just until combined. Let the mixture rest for 5 minutes, then beat again to ensure proper emulsification.
- Combine Dry and Wet: Gently fold the dry flour mixture into the wet ingredients, being careful not to overmix to keep the dough tender.
- Add Mix-Ins: Fold in the semi-sweet chocolate chips, plain toffee bits, and roughly chopped chocolate covered espresso beans evenly throughout the dough.
- Shape and Bake: Using a spoon or scoop, roll the dough into balls about 3 tablespoons each and place them spaced out on the prepared baking sheets. Bake in the preheated oven for 11 to 14 minutes until the edges are golden but the center remains soft.
- Cool Cookies: Allow the cookies to cool on the baking sheets briefly to set before transferring them to a wire rack to cool completely and develop the perfect texture.
Notes
- Ensure eggs and butter are at room temperature for better mixing and texture.
- Do not over-bake; the cookies should remain soft in the center for the best experience.
- Use parchment paper or silicone baking mats to prevent sticking and help even baking.
- For a stronger espresso flavor, add a teaspoon of espresso powder to the dry ingredients.
- Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
