Give me coffee in any form. I’ll take it in my mug, in my cake, heck, even in a cheap candle from TJ Maxx. Today though, we’re soaking up all that deliciously cozy caffeine in some seriously decadent toffee espresso chocolate chip cookies.
Can you even stand these? No, they’re not some elegant, three-tiered cake or some fancy French pastry. These cookies don’t have intricately piped details or hand-painted frosting on them, but I’ll tell you what- they are good. A treat like these toffee espresso chocolate chip cookies is the type of old standby recipe that you can keep in your back pocket and revisit again and again and again, because honestly, stuff like this doesn’t go out of style. It’s always delicious.
The inspiration for these cookies came from a favorite Ben and Jerry’s ice cream that I used to buy. Although my diehard number one draft pick was always the oatmeal cookie chunk ice cream (that I make homemade now!), the coffee toffee ice cream always hit the spot too. One day on a whim, I decided to add toffee chips to a batch of cookies and suddenly the thought hit me- WHAT IF I ADDED COFFEE TOO!?! And so, toffee espresso chocolate chip cookies were born.
To make them at home for yourself, you’ll start as we would any other cookie. First, cream butter and sugar in a stand mixer. We add the espresso powder here too so that that coffee flavor gets a chance to infuse throughout. Next comes the eggs and vanilla followed by our dry ingredients. The mix-ins for these cookies are basic yet adaptable to what you have in your pantry. I prefer to chop dark (usually 70%) chocolate bars, but you could totally opt for chips if you’d prefer. I also usually go for plain toffee bits, but if you can only find the ones covered in chocolate that will work as well. Scoop the rounds of dough onto a prepared sheet pan and bake until the edges are set and beginning to brown.
I finish these toffee espresso chocolate chip cookies with a heavy-handed pinch of salt, but if that doesn’t float your boat feel free to skip that here. For me, the extra salt makes the rich brown sugar/ caramel flavors stand out more prominently, but I also understand that some people (ahem, my husband) just don’t get salty desserts. Do as you please here.
So happy Thursday to you! I hope your day and weekend is now filled with the promise of toffee espresso chocolate chip cookies and that you enjoy them as much as I do. Next week, I’m sharing a savory baked good (!!!), so stick around for that!
If you like these toffee espresso chocolate chip cookies you should try:
Candied Walnut Chocolate Chip Cookies
Brookies (Brownie Cookie Bars)
Peanut Butter Chocolate Chunk Cookies
Toffee Espresso Chocolate Chip Cookies
These toffee espresso chocolate chip cookies are filled with coffee flavors and bits of toffee! Substitute your favorite chocolate chip for the chunks if preferred!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 3 dozen
- Category: Dessert
- Cuisine: Dessert
- 1 cup (230 gm) unsalted butter, at cool room temperature
- 1–1/2 cups (300 gm) brown sugar packed
- 3/4 cup (150 gm) sugar
- 1–1/2 tablespoons espresso powder
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (400 gm) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 10 ounces dark chocolate, roughly chopped
- 1 cup toffee bits
- Sea salt, for sprinkling
- Preheat the oven to 350 degrees. In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, sugar, and espresso powder on medium speed until smooth about a minute. Add the eggs and vanilla extract and stir to combine. Scrape the sides of the bowl and add the flour, baking soda, baking powder, and salt. Stir until barely combined and then add the dark chocolate and toffee. Stir to combine. Refrigerate the dough for 30 minutes if it is really soft or shiny.
- Scoop medium-sized rounds of dough (I use a medium cookie scoop) two inches apart on a large baking sheet rimmed with parchment paper. Bake in the preheated oven for 11-12 minutes or until the edges of the cookie are starting to golden. Allow to cool briefly before serving.
35 thoughts on “Toffee Espresso Chocolate Chip Cookies”
This is my go-to cookie recipe. I omit the espresso powder and use Skor pieces and dark chocolate chips and they are AHmazing! Anything with a cup of butter has GOT to be good, right? The perfect recipe.
I have made these several times and they are amazing. I wasn’t able to find espresso powder so left it out completely and they are still incredible. I use Skor bits…I can’t remember if these are only available in Canada. In fact, I think I’m going to make a batch right now!
This recipe was a hit with all my friends! They requested more espresso flavor so I’ll probably add 2 tablespoon s of espresso to the mix! Used a small and med scoop and froze mine overnight and baked it and it came out perfect. Just baked it for 13 mins since it was a lot colder than in the fridge
HOORAYYYY!!! I’m so happy to hear this! Enjoy!
I got your recipe from the Draper James blog by chance and decided to give it a try. These are the new favorite cookies for my family!
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Nestle makes espresso chocolate chips! Do you feel if I added those instead of the dark chocolate, it would be too much of an espresso flavor ?
Hmmm, no I wouldn’t think so!
I made these but put espresso chocolate chips in them they are amazing.
thrilled to hear this!!! thank you for sharing!
I like this recipe. It yields many cookies especially when I 2x it. But you need to use good quality espresso like Medaglia d’Oro and extra. Go all the way. I also use bigger toffee pieces as when you mix the smaller ones they kind of dissolve. I also LOVE soft cookies and I freeze them. This year so far I am at 970 cookies. Yes, 970!!! I am a giver. I bake my cookies by a minute. If the recipe says 10-12 I bake 9 yup my secret. I am popular with the hunters, fishermen, and my husband’s work and company. The cookies are kept in a freezer bag in the freezer for a year lol if they last.
thrilled to hear this!!! thank you for sharing!
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A suggestion: Instead of chocolate chips, what about dark chocolate covered espresso beans? Yum!
Oh my gosh these are AMAZING!!! I added a bit more espresso powder to kick the coffee flavor up and they are just fantastic…exactly what I’d hope for! Thank you so much; I’ll be making these all the time now!
YESS. Love this. Thank you for sharing!
This recipe is incredible! Cookies turned out great. The espresso flavor is subtle but noticeable in a good way. The toffee adds a terrific texture and crunch. Will definitely be making these again soon!
hooray! I’m thrilled to hear this! thanks Jay!
I had to check out your blog after seeing you in the latest Southern Living. I saw these and immediately baked a batch – they will be a go-to from now on! I live “down the road” from y’all in Opelika, and grew up in LA, so it’s so much fun to come across a local’s blog!
This is awesome! We love Opelika, Liz! Thank you for following along! 🙂
amazing recipe thanks for sharing this..cookies are always favorite and this is more special because of coffee n cookie
coffee + cookie is my all time FAVE
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Just tried these today. Mine turned out a bit darker in color so I had to make sure I put in the correct amount of espresso powder; I did! These are absolutely delicious. The texture was perfect! Definitely add the sea salt. Makes all the difference in the world! Thanks for the recipe!
oh hooray! I love this! thank you for sharing!
I’m not a coffee drinker myself Kate. . .but put a little espresso powder in a sweet treat & I get all weak in the knees. It really does bring out the flavor. . .especially when chocolate is involved. Love the addition of the toffee bits too. So good!
yes! Oh, I hope you’ll give them a try!!!
I have yet to toss toffee into my cookies but I think I have to try now! And coffee too?! Oh my. Sounds amazing without going too overboard. I wonder how kids like these?
My kids devour. The coffee flavor is subtle enough where everyone can enjoy!
These look like the perfect cookie Kate!!! xo
Coming from you, that is the compliment of my life.
Making these asap! These are my perfect combo!
Thanks for being a taste tester! 🙂