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Espresso Toffee Chocolate Chip Cookies

Chewy bakery-style cookies packed with espresso flavor, buttery toffee bits, and rich chocolate chips for the ultimate coffee lover dessert.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cornstarch
  • 0.5 tsp salt
  • 2 tsp instant espresso powder
  • 0.75 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 1.5 cups semi-sweet chocolate chips
  • 1 cup toffee bits
  • 0.5 cup dark chocolate chunks

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Electric mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, baking powder, cornstarch, salt, and espresso powder in a medium bowl.
  3. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla extract.
  5. Gradually combine dry ingredients with wet ingredients until a soft dough forms.
  6. Fold in chocolate chips, dark chocolate chunks, and toffee bits.
  7. Chill dough for at least 30 minutes.
  8. Scoop dough onto prepared baking sheets, spacing cookies 2 inches apart.
  9. Bake for 10-12 minutes until edges are golden and centers are soft.
  10. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

For bakery-style cookies, top dough balls with extra chocolate chunks before baking and sprinkle flaky sea salt immediately after baking.