Description
Indulge in the perfect blend of espresso, toffee, and chocolate with these Espresso Toffee Chocolate Chip Delights. These chewy and flavorful cookies are a delightful treat for any coffee lover.
Ingredients
Scale
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons instant espresso powder
Wet Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups semisweet chocolate chips
- 3/4 cup toffee bits (such as Heath)
- Flaky sea salt for topping (optional)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, and espresso powder. Set aside.
- Cream Butter and Sugars: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Wet and Dry: Gradually mix in the dry ingredients until just combined. Fold in chocolate chips and toffee bits.
- Bake: Scoop the dough onto baking sheets and bake for 9–11 minutes until golden. Optionally, sprinkle with flaky sea salt.
- Cool and Enjoy: Let the cookies cool on the baking sheet before transferring to a wire rack.
Notes
- Use instant espresso powder for the best flavor.
- Chill the dough for thicker cookies.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
