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?
Espresso Toffee Chocolate Chip Cookies Recipe
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
Ingredients
- 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)
Instructions
- 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.
Caroline says
These really are fabulous! !! I just made them today and my family and I loved them!
bakerbynature says
Yay! So happy to hear you and your family enjoyed them, Caroline 🙂
Jenni says
How did you roll them from sticking to your hands? I’ve been trying to roll them but they just end up stuck to both hands
Gwen says
These cookies were wonderful! I mean legit corner cafe quality… gorgeous and delicious and a bit unique, especially from the unexpected cinnamon. Just wanted to share that, in a fit of utter laziness, I used two full sticks of butter instead of 15 tablespoons and everything worked out fine. I worried about excessive spreading but it wasn’t an issue. Thanks for the recipe!
Vickie S. says
OMG these cookies are absolutely fantastic! What a wonderful recipe, that has just become a new one in my go-to repertoire . Thank You so much!
Vickie S. says
I’m about to bake these cookies and just want to make sure that the amount of 15 T of butter is correct. Thanks for confirming!
bakerbynature says
Hi Vickie. Yes, 15 tablespoons is correct; just one tablespoon short of two sticks 😉 Enjoy!
Vickie S. says
Thank you so much!
Vickie S. says
I just happen to have some chocolate covered espresso beans that need to be used up from another recipe, and this one just called my name! Thank you so much.
Renee @ Tortillas and Honey says
What a great cookie– I cannot wait to try this recipe! I love chocolate covered espresso beans and have never thought about putting them in cookies. And toffee is my absolute favorite, so I know I need to be trying this recipe soon!
bakerbynature says
Thank you, Renee! I really hope you love these cookies as much as we did 🙂
Nicole - Coking for Keeps says
LOVE cookie recipes that need no chill time! Amd I love anything toffee or coffee flavored…
amanda says
These cookies look amazing!!!
bakerbynature says
Thank you, Amanda! They’re definitely a new favorite.
Melissa says
These look AMAZING! Coffee anything is a winner in my book 🙂
Xo,
Melissa
http://www.greenpalatelife.com
bakerbynature says
Thank you, Melissa!
Melissa says
Of course!! I’m sharing them on my blog tomorrow for my Friday Link Love <3
Taylor @ Food Faith Fitness says
NO CHILL TIME?! That is the ultimate of cookie perfection RIGHT THERE. I am definitely going to be chomping on a few of these beauties in place of my morning cup of joe! Pinned!
bakerbynature says
Thank you, Taylor 🙂