Espresso Toffee Chocolate Chip Cookies (Print Version)
Thick, chewy cookies with chocolate chips, toffee bits, and chocolate-covered espresso beans - perfect for coffee lovers.
# Ingredients:
→ Dry Ingredients
01 -
2 1/2 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon cinnamon
→ Wet Ingredients
05 -
15 tablespoons unsalted butter, at room temperature
06 -
1 cup + 2 tablespoons dark brown sugar
07 -
1/2 cup granulated sugar
08 -
2 1/2 teaspoons pure vanilla extract
09 -
2 large eggs, at room temperature
→ Add-ins
10 -
1 1/2 cups semi-sweet chocolate chips
11 -
1 cup toffee bits (plain; not the chocolate-covered variety)
12 -
1/2 cup chocolate-covered espresso beans, roughly chopped
# Steps:
01 -
Preheat oven to 375°F (190°C).
02 -
Line 2 large baking sheets with parchment paper; set aside.
03 -
In a medium-sized bowl, whisk together the dry ingredients; set aside.
04 -
In a large bowl, combine the butter, sugars, and vanilla; whisk until light and fluffy, about 2 minutes. Use a stand mixer or handheld mixer, if available.
05 -
Add the eggs and beat quickly for about 30 seconds until just combined. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds.
06 -
Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear.
07 -
Fold in the semi-sweet chocolate chips, toffee bits, and chocolate-covered espresso beans.
08 -
Roll 3 tablespoon-sized balls of dough between your palms to form a ball (almost 1/4 cup each), then place them on the prepared sheets, leaving enough room for spreading.
09 -
Place baking sheets in the preheated oven and bake for 11-14 minutes, or until golden at the edges but still soft in the middle.
10 -
Let cookies cool for 5 minutes on the sheet before transferring to a wire rack to cool completely.
# Notes:
01 -
For added flavor, consider sprinkling a pinch of sea salt on top of the cookies before baking.
02 -
Pair with a cup of coffee or milk for the perfect treat.