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4.7 from 9 votes

Espresso Toffee Chocolate Chip 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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
24 mins
Servings: 2 dozen cookies
Course: Dessert
Cuisine: American

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

    Cup of Yum
  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.