Imagine a cookie that's not just a sweet treat, but a flavor explosion that will make your taste buds dance with joy! These Espresso Toffee Chocolate Chip Cookies are the ultimate dessert for those who crave a rich, complex flavor profile that goes way beyond ordinary chocolate chip cookies. With a perfect balance of deep espresso notes, crunchy toffee bits, and smooth chocolate chips, these cookies are about to become your new obsession. Get ready to elevate your baking game and impress everyone from coffee enthusiasts to dessert lovers!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup toffee bits
- 2 tablespoons instant espresso powder
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until well combined and smooth.
- In a separate bowl, whisk together all-purpose flour, baking soda, salt, and instant espresso powder until thoroughly blended.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in chocolate chips and toffee bits using a spatula, ensuring even distribution throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until edges are golden brown and centers are set but still soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture.
- Don't overmix the dough; mix just until ingredients are combined to keep cookies tender.
- Use fresh, high-quality instant espresso powder for the most intense coffee flavor.
- Chill the dough for 30 minutes before baking if you want thicker, less spread-out cookies.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra indulgence, sprinkle a few extra toffee bits on top of cookies immediately after baking.
- Store in an airtight container to maintain freshness and soft texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 2g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 35mg
