Thick and Chewy Espresso Toffee Chocolate Chip Cookies!!! Loaded with gooey chocolate chips, toffee bits, and chocolate covered espresso beans, these cookies are so flavorful! Who needs a cup of coffee in the morning when you can have one of these cookies instead?
Last week I had one of those days where all I wanted was to stay in bed, slowly drink a cup of coffee, and eat chocolate chip cookies all morning long. <<< Hey, a girl can dream right?
In reality it was Monday (womp womp), and time to get moving. Since I was spending the day testing new recipes, I decided to take my crazy chocolate coffee cravings and turn them into a quick cookie reality.
And when I say quick, I mean really quick! The cookie dough can be assembled in just minutes, and guess what? This cookie dough needs NO chill time. Just roll and bake! If you’re really in a groove these cookies can be ready in 30 minutes. Great news for our taste buds… terrible news for out short shorts 😉
To make these cookies you’ll need a few everyday ingredients, plus a few that you may need to put on your grocery list. The everyday ingredients you probably already have at home include all-purpose flour, baking soda, salt, cinnamon, unsalted butter, dark brown sugar, granulated sugar, vanilla extract, and eggs. It’s important to remember your eggs and butter will need to be at room temperature before baking, so set those two ingredients out a little bit ahead of time.
The not-so-common ingredients in this recipe are toffee bits, chocolate covered espresso beans, and milk (or semi-sweet) chocolate chips. They’re nothing fancy or difficult to find; they’re just ingredients you may not already have at home. Toffee bits and chocolate chips should be easily available in the baking aisle at most supermarkets. For this recipe you’ll want the plain toffee bits, not the chocolate toffee bits. Chocolate covered espresso beans are available in most specialty shops, and I know Trader Joe’s sells them in a pretty generous container for like 3 bucks or something.
These cookies do not take long in the oven at all. You’ll want to bake them until the edges are just lightly browned but the center still look a little soft. Mine were ready in just 11 minutes, so you’ll want to stay close by; they’ll be done before you know it 😉
I speak whole and utter truth when I tell you these are some of the best cookies I’ve ever tasted! Bake a batch and you’ll
see taste exactly why 😉
More Espresso Recipes:
More Cookie Recipes:
Espresso Toffee Chocolate Chip Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 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
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup toffee bits (plain; not the chocolate covered variety)
- 1/2 cup chocolate covered espresso beans, roughly chopped (see post text for suggestions of where to buy)
- Preheat oven to 375 degrees (F).
- Line 2 large baking sheets with parchment paper; set aside.
- In a medium-sized bowl whisk together the dry ingredients; set aside.
- In a large bowl combine the butter, sugars, and vanilla; whisk until light and fluffy; about 2 minutes (you may use a stand mixer/ handheld mixer to help if you have one).
- Add the eggs and beat quickly – for only about 30 seconds – until they’re just combined. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds. Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear.
- Fold in the semi-sweet chocolate chips, toffee bits, and and chocolate covered espresso beans.
- Roll 3 tablespoon-sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven and bake for 11-14 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.