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.
Betsie says
Best cookies ever! I am trying the Baileys today!
Ashley Manila says
oooh love the idea! let me know how it works with the baileys 🙂
Amy says
One update: the instructions should probably state to combine all dry ingredients except sugars. Yeah, I totally should have known that you always cream sugar with butter and I know the very next instruction says so, but I wasn’t thinking and had already combined all the dry ingredients… including sugar.
Great recipe though! Just an unclear step.
Valerie says
What kind of toffee bits did you use? I find some have too much butter in them and then the cookie spreads way too much. Thanks!!
Asher Jane says
These were pretty tasty. Unfortunately, we couldn’t find coffee beans anywhere so I mixed 1 tbsp of instant coffee powder with 1 tbsp of hot water together and let sit for about 2 minutes. I then added that to the butters and sugar when they were mixed. I followed the rest of the recipe as written. I only baked them for 10 minutes and they were well done, next time I might only make them for 8-9 minutes. They came out tasty but pretty flat. Other than that, a delicious cookie. Definitely will make again. Thanks for sharing!
bakerbynature says
Hi Asher. They probably came out flatter due to the liquid added (the water). You could also try chilling the dough next time for thicker cookies.
Karen says
I used a small ice cream scoop and I got 32 perfectly delish cookies!
Lola says
AsHow many eggs?
Theresa Garrett says
These cookies taste as good as you picture them. But I used a small ice cream scoop to get a uniform size and mine didn’t flatten out at all. I even set the pan down hard to try to flatten them. Can you tell me what I’m doing wrong?
Pam says
These were delicious. Refrigerated the dough for 1 hour and only used 2 tablespoons per cookie. Cooke half and froze the rest of the dough balls for later.
Thank You
bakerbynature says
We’re so happy you enjoyed them, Pam 🙂
Colby says
Should I chop up the espresso beans?
bakerbynature says
Yes 🙂
Lexie says
I could not roll the dough out like said, got cookie dough all over my hands. Lol. Also, when I beat the eggs in, it separated like buttercream frosting. I think I did something wrong
Jamie Lee says
Hello! I love these coookies and so does everyone I share them with! I also really love your white chocolate reeses pieces peanut butter chip cookies – as in I’m making both of these on a weekly basis for family/friends. I am struggling to get mine as amazing as yours- as in how thick and tall yours are. I make these cookies bakery size so like 4 tablespoons, maybe a little more. They usually turn out flatter than the ones pictured and if I bake them for 11 minutes I feel like they fall apart easily. I use chilled cookie dough, room temperature or cold cookie sheets, and make the cookie dough balls tall. I also time how long I mix everything directly according to your recipe. I have an oven timer, weigh the ingredients, etc., everything I’ve ever learned about baking! Can you help meeee? (Insert proper emoji faces right here). I’m going to add some cornstarch next time and see if I have any luck with that. Thank you so much!