Toffee Espresso Chocolate Chip Cookies

 
Toffee espresso chocolate chip cookies

I feel like every time I make a new flavored cookie, it becomes my favorite. And this is coming from someone that honestly doesn’t eat a lot of cookies. Yes, I make cookies every week. But they are mainly for packing in lunches and for a quick dessert for the kids and my husband after dinner. Cookies are definitely not the first thing I grab for when I want a sweet fix. With that being said, there are a choice few cookies that I will go to first. Most of them revolve around the holiday season. This cookie, however, I couldn’t wait to get my hands on after lunch (that’s when I generally eat dessert).

 
Toffee espresso chocolate chip cookies

There are so many layers of flavor going on with this cookie. I used my favorite chocolate chip cookie as a base, because let’s be honest- those are the freaking best cookie ever. This particular recipe I used chopped bittersweet chocolate instead of chocolate chips, so you get big and little chunks of chocolate throughout each cookie. I also added a generous tablespoon of espresso and a cup of toffee bits. So many amazing flavors going on here. Every bite is like a cascade of flavors. First thought is “yum, butter, then wait! Chocolate! Oh my, then a little espresso, ohhh toffffeee”. Every bite is just.like.that. And, these last for days in a well covered cookie jar. If you can make them last that long.

 
Toffee espresso chocolate chip cookies

Toffee Espresso Chocolate Chip Cookies

Yield: about 3 dozen cookies

  • 16 Tablespoons unsalted butter, at room temperature

  • 1 cup firmly packed light brown sugar

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 2 1/2 cups unbleached, all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 Tablespoon instant espresso powder

  • 1 cup toffee bits

  • 12 ounces bittersweet chocolate, chopped

Directions

Preheat the oven to 325ºF. Line three baking sheets with parchment paper or silpat. Set aside.

In the bowl of your electric mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy, about 3-4 minutes. (Be sure to thoroughly mix because this is what makes your cookies flat and beautiful!) Add eggs and vanilla and beat until just fluffy again. In a separate bowl, whisk together the flour, baking soda, salt and espresso powder. Add the flour to the butter mixture at a low speed, and beat just until incorporated. Stir in the chopped chocolate and toffee bits until combined.

Scoop the dough into small rounds, about 2 tablespoons each, and place on the cookie sheets, spacing a few inches apart.

Place in the preheated oven and bake cookies for 15-20 minutes, or until just barely golden brown around the edges. Let cool completely before removing from baking sheets. Store in an airtight container at room temperature up to 5 days.

Source: Inspiration from The Wood and Spoon, cookie adapted from Lily's Café Cookbook, Revised Edition by Kyra Alex