Double Chocolate Espresso Toffee Cookies
Indulge in pure decadence with these Double Chocolate Espresso Toffee Cookies—perfect for coffee and chocolate lovers alike! These rich, fudgy cookies meld the deep flavors of cocoa and espresso with the irresistible crunch of toffee bits, creating an unforgettable treat. A dash of brewed espresso enhances the chocolate flavor while adding a subtle kick of energy, making these cookies the perfect pick-me-up. Semi-sweet chocolate chips add melty pockets of sweetness, while the toffee bits provide a delightful caramelized texture in every bite. With just 20 minutes of prep time and a quick bake in the oven, these cookies are a crowd-pleasing dessert for any occasion. Serve them with a glass of milk, or pair them with your favorite coffee for the ultimate indulgent experience.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons brewed espresso, cooled
- 2.25 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1.5 cups toffee bits
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract and brewed espresso until fully combined.
Slowly add the dry ingredients to the wet ingredients, mixing at a low speed to prevent overworking the dough. Stop once the dough is just combined.
Fold in the chocolate chips and toffee bits using a spatula, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers still look slightly underbaked. The cookies will firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the pans for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
6211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.7 g | 342% | |
| Saturated Fat | 157.3 g | 786% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 3375 mg | 147% | |
| Total Carbohydrate | 960.7 g | 349% | |
| Dietary Fiber | 61.5 g | 220% | |
| Total Sugars | 633.2 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 650 mg | 50% | |
| Iron | 41.3 mg | 229% | |
| Potassium | 2790 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
