Espresso Toffee Chocolate Chip Cookies
Recipe from Two Peas and Their Pod
Soft and chewy chocolate chip cookies with dark chocolate chunks, toffee, and a kick of espresso. Coffee and cookies? Pure heaven!
Servings: 30
Calories: 233kcal
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Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, at room temperature
- 2 tablespoons espresso powder
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups chocolate chunks
- 1 cup toffee bits
- Flaked sea salt, for sprinkling on cookies
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
- Using a stand mixer, cream butter, sugars, and espresso powder together for about 1 minute. Add in the eggs and vanilla and mix until combined. Add the dry ingredients. Mix on low until just combined. Don't over mix. Use a spatula to stir in the chocolate chunks and toffee bits.
- Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.
- Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
Notes
The cookies will keep in an airtight container for 3-4 days. You can also freeze the baked cookies or cookie dough balls for up to 3 months.
Nutrition
Calories: 233kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 177mg | Potassium: 137mg | Fiber: 1g | Sugar: 18g | Vitamin A: 215IU | Calcium: 31mg | Iron: 1.5mg