Espresso Toffee Chocolate Chip Cookies

Espresso Toffee Chocolate Chip Cookies




Yield 2 dozen cookies

Thick and Chewy Chocolate Chip Cookies perked up with Chocolate Covered Espresso Beans and Toffee Bits! Bound to be a new favorite for coffee lovers.



  1. Preheat oven to 375 degrees (F).
  2. Line 2 large baking sheets with parchment paper; set aside.
  3. In a medium-sized bowl whisk together the dry ingredients; set aside.
  4. 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).
  5. 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.
  6. Fold in the semi-sweet chocolate chips, toffee bits, and and chocolate covered espresso beans.
  7. 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.

Courses Dessert

Cuisine American

Nutrition Facts

Serving Size 1-2 cookies

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Baker by Nature at