Espresso Toffee Chocolate Chip Cookies
If you’re a fan of cookies that pack a punch of flavor while still delivering that classic comfort we all crave, then look no further than these delightful Espresso Toffee Chocolate Chip Cookies. Combining the rich, bold taste of espresso with the sweetness of toffee and the indulgence of chocolate, these cookies are perfect for any occasion—whether you need a pick-me-up in the afternoon or a sweet treat after dinner. Plus, they’re incredibly easy to make at home, ensuring you can whip up a batch whenever the craving strikes!
Why It’s My Go-To
These Espresso Toffee Chocolate Chip Cookies are my go-to choice when I want to impress guests or simply indulge myself. The espresso powder enhances the chocolate flavor, allowing the cookies to have a depth that is hard to resist. The toffee bits add a delightful crunch and buttery sweetness, creating a perfect balance of textures. Each bite is a little piece of heaven that keeps you coming back for more.
What You’ll Need
To make these delicious cookies, gather the following ingredients:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, at room temperature
- 2 tablespoons espresso powder
- 1 ½ cups packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups chocolate chunks
- 1 cup toffee bits
- Flaked sea salt, for sprinkling on cookies
What You’ll Need (Gear)
Make sure you have the right gear to help you create these cookies:
- Mixing bowls – for combining ingredients.
- Electric mixer – to cream the butter and sugars together.
- Baking sheets – for placing the cookie dough before baking.
- Parchment paper – to line the baking sheets for easy cleanup.
- Cookie scoop – for uniform cookie sizes.
- Cooling rack – to cool the cookies after baking.
Espresso Toffee Chocolate Chip Cookies Made Stepwise
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy removal of the cookies.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. This ensures even distribution of the leavening agents and salt throughout your dough.
Step 3: Cream Butter and Sugars
In a large mixing bowl, using an electric mixer, cream the unsalted butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes.
Step 4: Add Espresso and Eggs
Mix in the espresso powder until combined. Then, add the eggs one at a time, followed by the vanilla extract. Continue mixing until everything is well incorporated.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed. Be careful not to overmix; just blend until you see no streaks of flour.
Step 6: Fold in Chocolate and Toffee
With a spatula, gently fold in the chocolate chunks and toffee bits until evenly distributed throughout the dough.
Step 7: Scoop and Bake
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle a pinch of flaked sea salt on top of each cookie.
Step 8: Bake to Perfection
Bake in the preheated oven for about 10-12 minutes, or until the edges are golden and the centers look slightly underbaked. Remember, they will continue to cook on the baking sheet after you remove them from the oven.
Step 9: Cool
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
Dietary Customizations
If you have specific dietary needs, here are some easy customizations:
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free: Use vegan butter and dairy-free chocolate chunks.
- Reduced Sugar: Cut down the granulated sugar by half and use unsweetened applesauce for extra moisture.
- Vegan: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) and use vegan butter.
What I Learned Testing
While developing the perfect recipe for Espresso Toffee Chocolate Chip Cookies, I learned a few important things:
- Espresso powder is a game-changer; it truly enhances the chocolate flavor!
- Don’t skip the flaked sea salt—it elevates the flavor profile and balances the sweetness.
- Underbaking slightly results in a chewy cookie that retains its moisture.
- Letting the dough rest for a short time can improve texture and flavor.
Keep-It-Fresh Plan
To keep your Espresso Toffee Chocolate Chip Cookies fresh and delicious, follow these tips:
- Store cookies in an airtight container at room temperature for up to a week.
- For longer storage, freeze the unbaked cookie dough for up to 3 months. Just scoop it onto baking sheets, freeze until solid, then transfer to a freezer bag.
- Bake frozen dough straight from the freezer; just add a minute or two to the baking time.
Espresso Toffee Chocolate Chip Cookies FAQs
Can I use instant coffee instead of espresso powder?
While you can use instant coffee in a pinch, espresso powder will yield a more robust flavor and depth in your cookies.
How do I prevent my cookies from spreading too much?
Make sure your butter is at room temperature and not melted. Also, chilling the dough for about 30 minutes before baking can help prevent excessive spreading.
Can I substitute the toffee bits?
Absolutely! You can use additional chocolate chunks, nuts, or even crushed hard candies if you prefer a different flavor.
What’s the best way to enjoy these cookies?
These cookies are perfect on their own, but for a truly indulgent experience, pair them with a glass of cold milk or a warm cup of coffee!
Serve with These
Hungry for More?
If you enjoyed these Espresso Toffee Chocolate Chip Cookies, be sure to check out more delightful recipes on my blog. From rich brownies to zesty lemon bars, there’s always something to satisfy your sweet tooth. Happy baking!
Espresso Toffee Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy removal of the cookies.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt.
- In a large mixing bowl, cream the unsalted butter, light brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes.
- Mix in the espresso powder, then add the eggs one at a time, followed by the vanilla extract, mixing until well incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until no streaks of flour remain.
- Gently fold in the chocolate chunks and toffee bits until evenly distributed throughout the dough.
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle a pinch of flaked sea salt on top of each cookie.
- Bake for about 10-12 minutes, or until the edges are golden and the centers look slightly underbaked.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze unbaked cookie dough for up to 3 months; bake straight from the freezer.
- Chill dough for 30 minutes before baking to prevent excessive spreading.
