If you’re craving a bakery-style cookie that bursts with bold coffee flavor, buttery toffee, and pools of gooey chocolate, you need Espresso Toffee Chocolate Chip Delights in your life! Each bite is soft, crisp-edged, and full of surprises—espresso beans add a subtle buzz, while toffee and chocolate chips make these cookies truly irresistible.
Why You’ll Love This Recipe
- Perfect Cookie Texture: Crispy at the edges, chewy in the centers, with irresistible buttery toffee crunch in every bite.
- Coffeehouse Vibes: Real chocolate-covered espresso beans give each cookie a grown-up twist that’ll delight coffee lovers and cookie fans alike.
- Big Batch, Big Flavors: Makes two dozen generously sized cookies—enough for a party or to stash away for those “just one more” moments!
- Surprisingly Simple: Easy prep with minimal fuss, using everyday pantry staples (plus a little something special from the candy aisle).
Ingredients You’ll Need
Gather these simple but essential ingredients to create Espresso Toffee Chocolate Chip Delights—the combination is classic, yet the details (like espresso beans and toffee) make these cookies totally unique. Each component, from the creamy butter to the crunchy toffee bits, plays a special role in taste, texture, and that beautiful golden color.
- All-purpose flour: The foundation for structure and tenderness—don’t substitute with cake or bread flour for this recipe.
- Baking soda: Helps the cookies rise just right for a chewy, not cakey, bite.
- Salt: Balances sweetness and makes those flavors pop.
- Cinnamon: Adds a whisper of warmth that enhances both chocolate and toffee without overwhelming the espresso notes.
- Unsalted butter: Room temperature butter ensures a creamy, not greasy, crumb. Let it sit out instead of microwaving if possible!
- Dark brown sugar: Deepens the cookies’ flavor and gives them that gorgeous caramelly chew.
- Granulated sugar: Helps the cookies crisp up at the edges—essential for those classic cookie corners.
- Pure vanilla extract: The flavor backbone! Don’t skip or skimp on quality if you can.
- Large eggs: Use at room temperature to ensure even mixing and a smooth dough.
- Semi-sweet chocolate chips: For dynamic chocolate pools and bites—classic, reliable, and so delicious here.
- Toffee bits (plain): For that candy-sweet crunch! Be sure to use the plain variety, not chocolate-covered toffee.
- Chocolate-covered espresso beans: Roughly chopped so every cookie has flecks of mocha magic. Find them in the candy aisle or specialty coffee section.
Variations
One of the best things about Espresso Toffee Chocolate Chip Delights is how flexible they can be! Feel free to tweak the mix-ins, swap in your favorite add-ins, or adapt for dietary needs—creativity encouraged.
- Nut Lovers’ Dream: Fold in a handful of chopped toasted pecans or walnuts for crunch and extra earthiness.
- Make It Gluten-Free: Substitute a 1:1 gluten-free flour blend and check your toffee bits for hidden gluten.
- Darker Chocolate Mood: Swap semi-sweet chips for bittersweet or chopped dark chocolate for a more intense treat.
- Extra Espresso: Add 1/2 teaspoon of instant espresso powder to the dry ingredients for even bolder coffee flavor.
How to Make Espresso Toffee Chocolate Chip Delights
Step 1: Prepare Your Oven & Pans
Preheat your oven to 375°F and line two large baking sheets with parchment paper. This helps the Espresso Toffee Chocolate Chip Delights bake evenly and makes cleanup a breeze, plus the parchment keeps toffee from sticking!
Step 2: Whisk Together Dry Ingredients
In a medium bowl, lightly whisk the flour, baking soda, salt, and cinnamon. Mixing the dry stuff first guarantees the leaveners and spices are evenly distributed throughout every batch.
Step 3: Cream the Butter, Sugars, & Vanilla
Use a large bowl (and a hand or stand mixer, if you’ve got one) to beat together the unsalted butter, dark brown sugar, granulated sugar, and vanilla. Mix until it’s light and fluffy—about 2 minutes is perfect for aerated, bakery-style cookies.
Step 4: Add Eggs and Rest Mixture
Add both eggs to the fluffy butter and sugar mixture. Mix briskly for about 30 seconds—just until blended—then let the mixture rest for 5 minutes. This step helps develop structure, giving the Espresso Toffee Chocolate Chip Delights their beautiful, chewy interiors. After resting, mix again for 30 seconds.
Step 5: Combine Wet & Dry, Then Add Mix-Ins
Gently fold in your prepared flour mixture, stirring just until the flour streaks disappear—don’t overdo it! Now, add the semi-sweet chocolate chips, toffee bits, and chopped chocolate-covered espresso beans, folding until everything is evenly mixed and speckled throughout.
Step 6: Shape & Bake
Scoop out heaping 3-tablespoon balls of dough (almost 1/4 cup each), and roll gently in your hands. Space them out well on the baking sheets, since they’ll spread into gorgeous, bakery-sized cookies. Bake in preheated oven for 11-14 minutes, until the edges are golden and the centers still look a bit soft.
Step 7: Cool & Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This lets the toffee set up and keeps the centers chewy. Once cool, you’re ready to savor your Espresso Toffee Chocolate Chip Delights with a tall glass of milk—or more coffee!
Pro Tips for Making Espresso Toffee Chocolate Chip Delights
- Room-Temperature Ingredients Matter: Let both your butter and eggs come fully to room temperature so the dough mixes smoothly and the cookies bake up evenly.
- Espresso Bean Prep: Give chocolate-covered espresso beans a rough chop instead of leaving them whole—this prevents any one bite from being too intense and distributes mocha flavor throughout.
- Shape with Intention: Make those big dough balls uniform in size; using a large cookie scoop or measuring out 3 tablespoons per cookie ensures even baking and bakery-worthy results.
- Watch the Bake Time: Pull cookies from the oven when they’re golden at the edges but the middle still looks slightly underdone—the carryover heat will finish them to soft, chewy perfection.
How to Serve Espresso Toffee Chocolate Chip Delights
Garnishes
For a festive touch, sprinkle extra chopped espresso beans or a few pinches of flaky sea salt on top as soon as the cookies come out of the oven. A quick drizzle of melted chocolate over cooled cookies also looks stunning and sets off the rich flavors inside.
Side Dishes
Of course, a tall glass of cold milk is a classic pairing, but these cookies are also sensational served alongside a scoop of vanilla ice cream or a creamy cappuccino. If you’re planning a dessert board, add some fresh strawberries or orange slices for a bright, juicy contrast.
Creative Ways to Present
Stack two or three Espresso Toffee Chocolate Chip Delights, tie with twine, and tuck into a cellophane bag for charming edible gifts. Or, create a “cookie sundae”—two cookies sandwiched around a scoop of vanilla gelato, rolled in extra toffee bits. They also wow piled high on a cake stand for a coffee bar or brunch.
Make Ahead and Storage
Storing Leftovers
Store leftover Espresso Toffee Chocolate Chip Delights in an airtight container at room temperature for up to five days. Place a slice of sandwich bread inside the container to help keep them wonderfully soft and chewy.
Freezing
These cookies freeze beautifully! You can freeze baked cookies for up to two months; stack with parchment between layers in a freezer container. Or, freeze the raw dough balls on a tray, then transfer to a freezer bag—just bake straight from frozen, adding a minute or two to the baking time.
Reheating
To enjoy that warm-from-the-oven experience, pop a cookie (or two!) in the microwave for 10-15 seconds. If you’re reheating a big batch, spread cookies on a sheet tray and warm in a 300°F oven for 2-3 minutes to re-crisp the edges while keeping the chocolate gooey.
FAQs
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Can I use instant espresso powder instead of chocolate-covered espresso beans?
Yes! While chocolate-covered espresso beans add delightful crunch and bursts of chocolate, you can use 1–1.5 teaspoons of instant espresso powder mixed into the dry ingredients for a smoother, but still bold, coffee flavor. Adjust to taste as instant espresso is potent!
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What’s the trick to getting cookies chewy and not cakey?
Chewiness comes from using the right sugar ratio (a mix of brown and white), a rest period for the dough, and avoiding overbaking. Remove cookies when the centers look slightly underdone—the residual heat will finish baking them on the sheet.
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Can I make Espresso Toffee Chocolate Chip Delights smaller or larger?
Absolutely! For smaller cookies, scoop about 1.5 tablespoons of dough and check at 8-10 minutes. For jumbo cookies, make heaping 1/4 cup balls and add a minute or two to the bake time—just keep an eye on the edges for doneness.
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Where can I buy chocolate-covered espresso beans for the recipe?
Check the candy or coffee specialty section at your local grocery store, or look for them in gourmet markets and online retailers. If you’re in a pinch, many coffee shops sell them by the bag, or you can order from popular e-commerce stores.
Final Thoughts
I can’t wait for you to try these Espresso Toffee Chocolate Chip Delights—they’re comforting, just a bit fancy, and truly unforgettable. Whether you bake them for a celebration or your everyday coffee break, each bite is sure to win over friends and family. Happy baking!
Print
Espresso Toffee Chocolate Chip Delights Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 2 dozen cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich flavors of espresso toffee chocolate chip cookies that are perfectly sweet and satisfying. These cookies are a delightful treat for any occasion, combining the bold taste of espresso beans with the sweetness of chocolate and toffee bits.
Ingredients
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 the chocolate covered variety)
- 1/2 cup chocolate covered espresso beans, roughly chopped
Instructions
- Preheat Oven: Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper; set aside.
- Prepare Dry Ingredients: In a medium-sized bowl, whisk together the dry ingredients; set aside.
- Mix Wet Ingredients: In a large bowl, combine the butter, sugars, and vanilla; whisk until light and fluffy. Add the eggs and beat until just combined. Let rest for 5 minutes, then beat again. Gently fold in the flour mixture.
- Combine Mix-Ins: Fold in the chocolate chips, toffee bits, and chopped espresso beans.
- Bake: Roll dough into 3 tablespoon-sized balls and place on prepared sheets. Bake for 11-14 minutes until golden at the edges but still soft in the middle. Cool on sheet before transferring to a wire rack to cool completely.
Notes
- You can find chocolate covered espresso beans at specialty food stores or online retailers.
- For a stronger espresso flavor, consider using espresso-infused chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 105mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
