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–+ servings
Espresso Toffee Chocolate Chip Cookies

Espresso Toffee Chocolate Chip Cookies for Coffee Lovers

Thick and Chewy Espresso Toffee Chocolate Chip Cookies are a delightful blend of flavors, perfect for coffee lovers.
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Prep Time 10 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 29 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour Provides structure; be sure to measure accurately for the right texture.
  • 1 teaspoon Baking Soda Acts as a leavening agent, helping cookies rise perfectly.
  • 1 teaspoon Salt Balances sweetness and enhances the overall flavor.
  • 1 teaspoon Cinnamon Adds warmth and depth, creating a more complex taste.
  • 1 cup Unsalted Butter Contributes richness and moisture; ensure it’s at room temperature for proper mixing.
  • 1 cup Dark Brown Sugar Adds chewiness and a deep flavor; can be swapped with light brown sugar as a substitute.
  • 1/2 cup Granulated Sugar Enhances sweetness and caramelization while baking.
  • 1 teaspoon Pure Vanilla Extract Elevates flavor; use real vanilla for the best results.
  • 2 large Eggs Bind the ingredients and adds moisture; they should be at room temperature for optimal incorporation.
For the Mix-ins
  • 1 cup Semi-Sweet Chocolate Chips Introduce sweetness and texture; consider using milk chocolate for a sweeter cookie.
  • 1 cup Toffee Bits Impart a delightful crunch; go for plain to maximize flavor.
  • 1/2 cup Chocolate Covered Espresso Beans Offer a unique crunch and caffeine kick; espresso powder can be used as a substitute if needed.

Equipment

  • Oven
  • mixing bowls
  • hand mixer or stand mixer
  • cookie scoop
  • baking sheets
  • parchment paper

Method
 

Step-by-Step Instructions for Espresso Toffee Chocolate Chip Cookies
  1. Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon.
  3. In a large mixing bowl, cream together the unsalted butter, dark brown sugar, and granulated sugar until light and fluffy.
  4. Add in the eggs and pure vanilla extract, mixing briefly until just combined.
  5. Gradually fold in the dry ingredient mixture until just combined, leaving some flour streaks.
  6. Fold in the semi-sweet chocolate chips, toffee bits, and chocolate-covered espresso beans evenly into the dough.
  7. Scoop about 3-tablespoon-sized balls of dough onto the baking sheets, spacing them about 2 inches apart.
  8. Bake for 11-14 minutes, or until the edges are golden brown while the centers remain soft.
  9. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 130mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

These cookies can be stored in an airtight container at room temperature for up to 5 days, or in the fridge for up to 1 week. They can also be frozen for up to 3 months. Reheat for a freshly-baked taste before serving.

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