I finally nailed Thick and Chewy Espresso Toffee Chocolate Chip Cookies, and my Espresso Toffee Cookies combine gooey chocolate chips, crunchy toffee bits, and chocolate-covered espresso beans in a way you won’t expect.

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I call these Espresso Toffee Cookies my secret cheat for mornings that refuse to cooperate. Imagine a cookie that tastes like coffee but is way more fun to eat, made with instant espresso powder for a real jolt and toffee bits that melt into tiny pockets of unexpected sweetness.

They’re thick and chewy, and somehow every bite keeps surprising you, like finding a little treasure you forgot you hid. i’m warning you now, they will ruin plain cookies for you forever.

You might tell yourself one is fine, then suddenly the plate is empty and you are wondering what happened.

Ingredients

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Mostly carbs with some protein, gives structure and tender crumb, can be dry
Adds fat, richness and moisture, lots of calories, makes cookies soft and flavorful
Sweetens and adds chew, a hint of molasses flavor, helps retain moisture
Intense coffee flavor, little to no sugar, adds bitterness and caffeine kick
Sweet, melty pockets of chocolate, contain sugar and fat, some antioxidants
Crunchy, deeply sweet caramelized sugar, mostly simple carbs, addictive texture pop
Very crunchy, strong coffee bitterness, extra caffeine, tiny protein from chocolate
Provide structure, moisture and protein, help bind dough, make cookies tender

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 tablespoon cornstarch

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1 cup (226 g) unsalted butter, softened not melted

1 cup packed light brown sugar (220 g)

1/2 cup granulated sugar (100 g)

2 large eggs at room temp

2 teaspoons vanilla extract

1 tablespoon instant espresso powder

1 1/2 cups (255 g) semi sweet chocolate chips

1 cup (170 g) toffee bits (Heath or Skor)

1/2 cup chopped chocolate covered espresso beans

Flaky sea salt for sprinkling, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. Whisk together 2 1/4 cups (280 g) all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine sea salt in a bowl, set aside.

3. In a mixer bowl cream 1 cup (226 g) unsalted butter softened, 1 cup packed light brown sugar (220 g) and 1/2 cup granulated sugar (100 g) until light and fluffy about 2 to 3 minutes; dont over mix and make sure butter is soft not melted.

4. Add 2 large room temp eggs one at a time, mixing after each until combined, then stir in 2 teaspoons vanilla extract.

5. Bloom 1 tablespoon instant espresso powder in 1 tablespoon hot water to dissolve it, then stir that into the butter mixture so the coffee flavor is even throughout.

6. Reduce mixer to low and add the dry ingredients in two additions, mixing just until no streaks of flour remain, dont overwork the dough.

7. Fold in 1 1/2 cups (255 g) semi sweet chocolate chips, 1 cup (170 g) toffee bits and 1/2 cup chopped chocolate covered espresso beans by hand; reserve a few chips and toffee bits to press on top if you want your cookies to look pretty.

8. Chill the dough 30 minutes to 1 hour for thicker chewier cookies, or 15 minutes in the freezer if you are impatient; scoops will hold shape better when cold.

9. Scoop about 2 tablespoons of dough per cookie onto prepared sheets spacing them about 2 inches apart, press reserved mix on top if using, then bake 9 to 12 minutes until edges are set and centers still look slightly underbaked.

10. Remove from oven, sprinkle flaky sea salt if desired, cool on the baking sheet 5 to 10 minutes then transfer to a wire rack to finish cooling; store in an airtight container for up to 4 days.

Equipment Needed

1. Oven set to 350°F (175°C)
2. Two baking sheets plus parchment paper or silicone mats
3. Stand mixer or hand mixer with paddle/beaters
4. Mixing bowls (one large for creaming, one medium for dry ingredients)
5. Measuring cups and measuring spoons
6. Whisk and rubber spatula for folding and scraping
7. Cookie scoop (about 2 tbsp) or a tablespoon and small spoon
8. Wire cooling rack and a flat spatula to transfer cookies

FAQ

Can I make the dough ahead or freeze it? Yes. You can chill the dough in the fridge for up to 3 days, or scoop the dough onto a tray, freeze until firm and then store in a freezer bag for up to 3 months. Bake from frozen but add 1 to 3 minutes to the bake time, or thaw in the fridge overnight and bake as directed.

No espresso powder on hand, what can I use instead? Instant espresso powder gives the best concentrated coffee kick, but instant coffee granules work fine, use the same amount. If you only have brewed coffee, mix 1 tablespoon strong coffee with 1 tablespoon of the dry sugar taken from the recipe so you dont add too much liquid, but instant powder is easier and more reliable.

How do I keep these cookies chewy and not flat? Use softened but not melted butter and measure flour properly (spoon and level). Chill the dough at least 30 minutes if your kitchen is warm. Dont overbake the centers, pull them when edges are set and centers still look a little soft. Cornstarch in the recipe helps keep them tender.

My toffee melts into the cookie, making them greasy. Any fixes? That happens if the toffee gets too hot. Use toffee bits (they hold up better) and chill the dough before baking. Right after baking press a few extra toffee bits and chocolate chips into the hot tops so you still get those crunchy bits. If they still seem greasy, bake 1 to 2 minutes longer to let excess oil set.

Can I change cookie size and how does that change bake time? Sure. For rounded tablespoon scoops bake about 9 to 11 minutes at 350 F (175 C). For larger 2 tablespoon cookies bake about 11 to 14 minutes. Smaller cookies need less time. Look for set edges and slightly soft centers for chewy results.

How should I store them and how long will they last? Cool completely then store in an airtight container at room temp for 3 to 4 days. For longer keep baked cookies in the freezer up to 3 months or freeze unbaked dough as mentioned. To refresh frozen baked cookies warm a few seconds in the microwave or 5 to 7 minutes at low oven temp.

Espresso Toffee Chocolate Chip Cookies Recipe Substitutions and Variations

Here are a few swaps i’ve used that work well, quick and easy to try:

All purpose flour: swap for a 1:1 gluten free baking blend (use same weight 280 g) if you need gluten free. Whole wheat pastry flour works too at the same weight but expect a slightly denser, nuttier cookie.
Unsalted butter, softened: use salted butter in the same amount and cut the added salt to 1/4 teaspoon. Or brown the butter, let it cool a bit, then use the same weight for a toasty richer flavor.
Instant espresso powder: if you don’t have it use 1 tablespoon strong brewed espresso reduced to 1 tablespoon and stir into the wet ingredients, or use 1 tablespoon instant coffee granules if that’s all you got. The brewed option adds a tiny bit of extra moisture, but it works great.
Toffee bits: replace with 1 cup chopped Heath or Skor bars for the same crunchy caramel bite, or use 1 cup chopped toasted pecans mixed with 2 tablespoons brown sugar for a caramel like note and extra crunch.

Pro Tips

1) Weigh your flour or spoon and level when using cups, dont shovel it in. Too much flour = dense cookies, a little less = chewier. Using a scale makes this way more repeatable.

2) Get the butter soft but not melted, and chill the dough. If you want super thick cookies freeze scoops for a few minutes before baking. Also dont overmix once the flour goes in, you’ll lose that tender, chewy texture.

3) Add the crunchy bits last and chop the espresso beans chunky so you get pleasant crunches not shards. Press a few extra chips or toffee on top right before baking so they look bakery-fresh.

4) Pull the trays when edges are set but centers still look soft, then let them finish on the sheet. Store cookies in an airtight container with a slice of bread to keep them soft, or separate layers with parchment if you like the toffee crispy.