Description
Indulge in the rich and decadent flavors of Espresso Toffee Chocolate Chip Delights. These chewy cookies are a perfect blend of espresso, chocolate, and toffee, making them a delightful treat for any occasion.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons instant espresso powder
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins:
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup toffee bits
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add wet ingredients: Beat in the eggs one at a time, then add vanilla and espresso powder, mixing until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Include mix-ins: Fold in the chocolate chips and toffee bits.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are golden and the centers are set.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger espresso flavor, increase the espresso powder by 1/2 teaspoon.
- These cookies freeze well—store in an airtight container for up to 2 months.
- You can also chill the dough for 30 minutes before baking for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
