I’ve been having fun experimenting in the kitchen lately, mixing melted butter with light brown sugar, espresso powder, and semisweet chocolate chips to create my take on espresso toffee cookies. The blend of all-purpose flour, salt, and rich toffee bits gives each bite an irresistible, chewy surprise that keeps you curious.

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I’ve been experimenting in the kitchen for a while now, and I’m super excited to share my take on these Espresso Toffee Chocolate Chip Cookies. They are thick, chewy, and loaded with goodies like gooey semisweet chocolate chips, rich toffee bits, and even little crunchy chocolate covered espresso beans.

Imagine biting into a cookie that brings out the boldness of espresso powder dissolved in a bit of hot water every time you chew. I mixed together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt and 1 cup unsalted butter, melted to create a sturdy yet soft base.

I then combined 1 cup packed light brown sugar with 1/2 cup granulated sugar, 2 large eggs and 2 teaspoons vanilla extract to add character and moisture. These cookies are a game changer if you want something different that still packs that coffee kick without actually drinking coffee.

Try them next time you are craving that espresso burst in a snack form.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I really enjoy how thick and chewy the cookies turn out – they always give me that satisfying bite. Second, the espresso flavor is awesome; even if i’m not a big coffee drinker, it perks up my day like no other treat can. Third, I like the mix of textures from all the ingredients, like the gooey chocolate chips, toffee bits and even the crunchy chocolate covered espresso beans. Lastly, these cookies feel like a fun twist on your typical dessert – it kind of feels like you got a coffee and a cookie all in one!

These cookies are super thick and chewy, loaded with gooey choco chips, toffee bits, and little bits of chocolate covered espresso beans that make every bite a new experience. They’re so flavorful that sometimes i forget to even drink my coffee in the morning because one of these treats is all i need! The combination of sweet, salty, and a hint of bitterness from the espresso just makes them irrestible and a must bake whenever i want something different.

Ingredients

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This staple ingredient provides carbohydrates and structure for a satisfying cookie texture.
Melted unsalted butter delivers rich flavor and moist crumb though its fats warrant moderation.
Espresso powder, dissolved in hot water, intensifies the cookie flavor with a bold coffee note.
Semisweet chocolate chips supply balanced sweetness and a subtle bitterness that compliment the cookie’s toffee richness.
Toffee bits add a buttery crunch and extra sugary layer, making each bite more indulgent.
Chocolate covered espresso beans introduce a crunchy texture with intense coffee and chocolate flavors, offering a playful twist.
Packed light brown sugar contributes deep molasses flavor and moistness, balancing the cookie’s overall sweetness.

Ingredient Quantities

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup unsalted butter, melted

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 tablespoons espresso powder dissolved in 1 tablespoon hot water

1 cup semisweet chocolate chips

1 cup toffee bits

1/2 cup chopped chocolate covered espresso beans

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, whisk together the flour, baking soda, and salt.

3. In a large bowl, mix the melted unsalted butter, light brown sugar, and granulated sugar until well combined.

4. Beat in the eggs and vanilla extract until the mixture looks smooth.

5. Stir in the dissolved espresso powder (make sure it’s well mixed with 1 tablespoon hot water).

6. Gradually add the dry ingredients into the butter mixture, stirring until just combined without overmixing.

7. Fold in the semisweet chocolate chips, toffee bits, and chopped chocolate covered espresso beans.

8. Scoop heaping tablespoon-sized portions of dough onto the baking sheet, leaving enough space between each cookie for spreading.

9. Bake for 10-12 minutes until the edges are lightly golden and the centers still look a bit soft.

10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet (lined with parchment paper)
3. Mixing bowl for dry ingredients
4. Large mixing bowl for wet ingredients
5. Whisk
6. Measuring cups and spoons
7. Spoon or spatula for mixing
8. Small cup or container for dissolving espresso powder in hot water
9. Cookie scoop or tablespoon for portioning the dough
10. Wire cooling rack for cooling the cookies

FAQ

Q: Can I freeze the cookie dough?

A: Yep, you can. Just form the dough into balls and put them on a tray. Freeze for a few hours then pop 'em in the oven after letting them thaw for about 10-15 minutes.

Q: Why do I need to dissolve the espresso powder in hot water?

A: Dissolving it in hot water helps it mix evenly throughout the dough so every bite has that nice coffee flavor.

Q: Can I use salted butter if I don't have unsalted?

A: You can use salted butter but maybe reduce the extra salt in the recipe a bit so it doesn’t get too salty.

Q: How can I stop the cookies from spreading too much while baking?

A: Make sure the melted butter is at the right temperature and not too hot. Also, try not to overmix the dough or they might spread more than you want.

Q: Is it okay to use different types of chocolate chips or toffee bits?

A: Sure thing. You can swap in your favorite chocolate chips or even add extra toffee bits if you like them extra crunchy and sweet.

Espresso Toffee Chocolate Chip Cookies Recipe Substitutions and Variations

Baking soda: If you run out of baking soda try using baking powder instead. Use about 3 teaspoons of baking powder for every 1 teaspoon of baking soda. Keep in mind that this might change the texture a wee bit.
Salt: You can swap regular table salt for kosher or sea salt using a 1:1 ratio but be cautious if you also change the butter since salted butter is a possibility.
Unsalted butter: If you dont have unsalted butter, use salted butter instead and just reduce the added salt by about 1/4 teaspoon to avoid over salting the dough.
Light brown sugar: In a pinch you can mix 1 cup of granulated sugar with 2 tablespoons of molasses to mimic light brown sugar. This might give a slightly different but fun flavor.

Pro Tips

1. Try chillin the dough for about 30 minutes before scoopin it onto the sheet. That really helps keep the cookies thick and chewy once they come out of the oven.

2. Use a cookie scoop or a tablespoon instead of eyeballing the size. This makes sure all your cookies are pretty similar in size, so they bake evenly every time.

3. Be careful not to overmix once you add the dry ingredients. If you mix too long it can make the cookies tough and miss that perfect soft center.

4. If you like a little extra flavor kick, toss in a tiny pinch of cinnamon or nutmeg when you mix your butter and sugar. It’s a small touch that can really bring out the flavors of the coffee and chocolate.

Espresso Toffee Chocolate Chip Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I've been having fun experimenting in the kitchen lately, mixing melted butter with light brown sugar, espresso powder, and semisweet chocolate chips to create my take on espresso toffee cookies. The blend of all-purpose flour, salt, and rich toffee bits gives each bite an irresistible, chewy surprise that keeps you curious.

Servings

servings

Calories

200

kcal

Equipment: 1. Oven (preheated to 350°F)
2. Baking sheet (lined with parchment paper)
3. Mixing bowl for dry ingredients
4. Large mixing bowl for wet ingredients
5. Whisk
6. Measuring cups and spoons
7. Spoon or spatula for mixing
8. Small cup or container for dissolving espresso powder in hot water
9. Cookie scoop or tablespoon for portioning the dough
10. Wire cooling rack for cooling the cookies

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, melted
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons espresso powder dissolved in 1 tablespoon hot water
1 cup semisweet chocolate chips
1 cup toffee bits
1/2 cup chopped chocolate covered espresso beans

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, and salt.
In a large bowl, mix the melted unsalted butter, light brown sugar, and granulated sugar until well combined.
Beat in the eggs and vanilla extract until the mixture looks smooth.
Stir in the dissolved espresso powder (make sure it’s well mixed with 1 tablespoon hot water).
Gradually add the dry ingredients into the butter mixture, stirring until just combined without overmixing.
Fold in the semisweet chocolate chips, toffee bits, and chopped chocolate covered espresso beans.
Scoop heaping tablespoon-sized portions of dough onto the baking sheet, leaving enough space between each cookie for spreading.
Bake for 10-12 minutes until the edges are lightly golden and the centers still look a bit soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.