Description
Indulge in the rich and decadent flavors of Espresso Toffee Chocolate Chip Delights. These cookies combine the deep taste of chocolate with crunchy toffee bits and a bold espresso kick, all wrapped in a buttery, soft cookie that is golden on the edges and tender inside. Perfect for satisfying your sweet tooth or impressing guests with a gourmet twist on a classic treat.
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 chocolate covered)
- 1/2 cup chocolate covered espresso beans, roughly chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare two large baking sheets by lining them with parchment paper; this helps prevent the cookies from sticking and promotes even baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. This ensures the leavening and spices are evenly distributed in your dough.
- Mix Wet Ingredients: In a large bowl, combine the unsalted butter, dark brown sugar, granulated sugar, and vanilla extract. Whisk these ingredients together until the mixture is light and fluffy. Then, add the eggs and beat until just combined. Let the mixture rest for 5 minutes before beating it again to incorporate more air for a better texture.
- Combine Ingredients: Gently fold the flour mixture into the wet ingredients to form the cookie dough. Be careful not to overmix to avoid tough cookies.
- Add Mix-Ins: Fold in the semi-sweet chocolate chips, plain toffee bits, and roughly chopped chocolate covered espresso beans evenly throughout the dough to ensure every bite has a balance of flavors and textures.
- Shape Cookies: Roll the dough into balls approximately 3 tablespoons in size. Place them spaced apart on the prepared baking sheets to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 11-14 minutes until the edges turn golden while the centers remain soft. This balance ensures a chewy center with a slightly crisp border.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Cooling helps set their structure and enhances flavor.
Notes
- For best results, use room temperature butter and eggs to ensure proper creaming and dough consistency.
- You can substitute the chocolate covered espresso beans with just espresso powder if you prefer a smoother texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing cookie dough balls before baking can help prevent excessive spreading.
