Description

Indulge in these Espresso Toffee Chocolate Chip Delights, a perfect blend of rich espresso flavor, crunchy toffee bits, and melty chocolate chips baked into soft, chewy cookies. These treats combine the warmth of cinnamon and the crunchy texture of chocolate covered espresso beans for a delightful cookie experience that’s perfect for coffee lovers and dessert enthusiasts alike.

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

Add-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

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Instructions

Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking, then set them aside.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until fully combined. This ensures your spices and leavening agents are evenly distributed.
Cream Butter and Sugars: In a large bowl, use a whisk or electric mixer to combine the softened unsalted butter, dark brown sugar, granulated sugar, and vanilla extract. Beat until the mixture is light and fluffy, which helps create a tender cookie texture.
Add Eggs: Add the eggs to the butter mixture and beat until just combined. Let the batter rest for 5 minutes, then beat again to ensure the eggs are well incorporated and the mixture is smooth.
Combine Dry and Wet Ingredients: Gently fold the flour mixture into the wet ingredients. Be careful not to overmix to keep the cookies tender and soft.
Fold in Add-ins: Gently fold in the semi-sweet chocolate chips, toffee bits, and roughly chopped chocolate covered espresso beans, ensuring an even distribution throughout the cookie dough.
Shape Cookies: Roll the dough into balls about 3 tablespoons each and place them on the prepared baking sheets spaced evenly to allow for spreading during baking.
Bake: Bake in the preheated oven for 11-14 minutes, or until the edges are golden brown but the centers remain soft. This ensures a chewy texture with a slightly crisp edge.
Cool: Allow the cookies to cool on the baking sheets briefly before transferring them to a wire rack to cool completely. This helps them set and maintain their shape.

Notes

Ensure the eggs and butter are at room temperature for better incorporation and texture.
Do not overmix the dough to avoid tough cookies.
Toffee bits should be plain, not chocolate-covered, to maintain a balanced flavor and texture.
You can substitute chocolate covered espresso beans with finely chopped espresso beans or a few tablespoons of instant espresso powder for a stronger coffee kick.
Store cookies in an airtight container at room temperature for up to one week to maintain freshness.