Quick Summary
Soft and chewy chocolate chip cookies with dark chocolate chunks, toffee, and a kick of espresso. Coffee and cookies? Pure heaven!
I love creating cookie recipes. I have dreamed up some good ones over the years, like my brown butter salted caramel snickerdoodles and salted pretzel peanut butter cup cookies. BUT I also love taking cookie requests from friends and family members.
My good friend asked me to make a chocolate chip cookie with espresso and toffee and I immediately preheated the oven. I love baking with espresso and toffee is always a good idea!
These Espresso Toffee Chocolate Chip Cookies are a new favorite. All of the flavors come together to create one irresistible cookie.
The espresso flavor is present, but not overwhelming and pairs so nicely with the chocolate chunks. The toffee adds a nice crunch and of course we have to finish off the cookies with flaky sea salt. YUM!
Espresso Powder
For this recipe, you need espresso powder. It is a very dark, concentrated instant coffee. It is ground, brewed, then dried from specially selected coffee beans. The grounds are very fine so they will mix right into your cookie dough. The flavor is intense and SO good. I like this brand or this brand.
Espresso and chocolate are a match made in heaven. I also use it in my favorite brownie recipe and my chocolate granola. Having a jar in the pantry is always a good idea.
I add two tablespoons to this recipe and I think it is the perfect amount, but you can always play around and add a little less or a little more, depending on how strong you want the espresso flavor.
How to Make Espresso Toffee Chocolate Chip Cookies
If you like chocolate chip cookies you are going to love this jazzed up version!
- In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
- Using a stand mixer, cream butter, sugars, and espresso powder together for about 1 minute.
- Add the eggs and vanilla and mix until combined.
- Add the dry ingredients and mix until just combined. Don’t over mix!
- Use a spatula to stir in the chocolate chunks and toffee bits. Make sure you use a good chocolate for best results. You can use dark chocolate, semi-sweet, or even milk chocolate if that is your jam. I like to chop the chocolate so there are puddles of chocolate throughout the cookies, but chocolate chips will work too. For the toffee, I use toffee bits.
- Form the cookie dough into balls, about 2 tablespoons of dough. Place on a large baking sheet that has been lined with parchment paper or a Silpat. Leave about 2-inches between the cookies because they will spread out in the oven.
- Bake the cookies until the edges are slightly golden brown!
- Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
Chilling the Dough
You don’t have to chill the dough, you can bake the cookies right away with good results. But you certainly can chill the dough! Wrap the dough in plastic wrap and store in the fridge for up to 72 hours.
You can also form the cookie dough balls and chill them. Just make sure you put them in an airtight container so they stay fresh.
Chilling the dough helps the flavors develop, so if you have time, try it!
How to Store the Cookies
The cookies will keep in an airtight container for 3 to 4 days on the counter.
You can also freeze the baked cookies or cookie dough balls for up to 3 months. To bake the frozen cookie balls, don’t thaw them, just add a few minutes to the baking time.
More Chocolate Chip Cookie Recipes
Espresso Toffee Chocolate Chip Cookies
Soft and chewy chocolate chip cookies with dark chocolate chunks, toffee, and a kick of espresso. Coffee and cookies? Pure heaven!
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, at room temperature
- 2 tablespoons espresso powder
- 1 1/2 cups packed light brown sugar
- 1/2 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
Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
Using a stand mixer, cream butter, sugars, and espresso powder together for about 1 minute. Add in the eggs and vanilla and mix until combined. Add the dry ingredients. Mix on low until just combined. Don’t over mix. Use a spatula to stir in the chocolate chunks and toffee bits.
Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.
Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
The cookies will keep in an airtight container for 3-4 days. You can also freeze the baked cookies or cookie dough balls for up to 3 months.
Calories: 233kcal, Carbohydrates: 31g, Protein: 2g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 28mg, Sodium: 177mg, Potassium: 137mg, Fiber: 1g, Sugar: 18g, Vitamin A: 215IU, Calcium: 31mg, Iron: 1.5mg
Have you tried this recipe?
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