Description
These Espresso Toffee Chocolate Chip Delights are decadent cookies that blend the rich flavors of espresso, chocolate chips, and crunchy toffee bits in a soft, chewy treat. Perfect for coffee lovers and dessert enthusiasts alike, these cookies offer a delightful combination of textures and tastes in every bite.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
Wet Ingredients
- 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
Mix-Ins
- 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
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper and set them aside to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until well combined. Set this dry mixture aside.
- Cream Butter and Sugars: In a large bowl, combine the unsalted butter, dark brown sugar, granulated sugar, and vanilla extract. Whisk these together until the mixture is light and fluffy. Add the eggs and beat just until combined, then let the mixture rest for 5 minutes before beating again to ensure proper texture.
- Combine Dry and Wet Ingredients: Gently fold the dry flour mixture into the wet butter and sugar mixture until just incorporated, being careful not to overmix to keep the cookies tender.
- Add Mix-Ins: Fold in the semi-sweet chocolate chips, toffee bits, and chopped chocolate covered espresso beans evenly throughout the dough.
- Form Cookies and Bake: Roll the dough into balls about 3 tablespoons in size and place them spaced apart on the prepared baking sheets. Bake in the preheated oven for 11 to 14 minutes, until the cookies are golden around the edges but still soft in the middle.
- Cool: Allow the cookies to cool on the baking sheet briefly before transferring them to a wire rack to cool completely. This helps them set and develop their perfect chewy texture.
Notes
- Using room temperature ingredients helps achieve the best texture and consistency in the dough.
- Do not overbake; the edges should be golden but centers soft for optimal chewiness.
- If you want a stronger espresso flavor, finely grind the espresso beans before folding them into the dough.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Ensure to use plain toffee bits rather than chocolate-covered ones to maintain the balance of flavors.
