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:

Vegan Chocolate Chip Cookies

Candied Walnut Chocolate Chip Cookies

Derby Pie Cookies

Brookies (Brownie Cookie Bars)

Peanut Butter Chocolate Chunk Cookies

Toffee Espresso Chocolate Chip Cookies

Print Recipe

★★★★★

4.8 from 8 reviews

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!

• Author: Kate Wood
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 3 dozen
• Category: Dessert
• Cuisine: Dessert

Ingredients

• 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

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Instructions

1. 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.
2. 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.