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
Units
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 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
