Espresso Toffee Chunk Cookies – calling all coffee lovers. Espresso flavor soft and chewy cookie base filled with toffee bits and coffee infused dark chocolate.
I have a cure for your January blues by making these Espresso Toffee Chunk Cookies! After a few weeks of holiday planning and prepping, time to treat your self. (If you don’t get that reference you need to watch Parks and Rec as soon as possible) This recipe is one of those recipes that is so easy you will be making it on repeat, I PROMISE.
If you need some more recommendations on what to make I have listed some good recipes below!
- Easiest And The Best Fudgy Brownie Cookies
- The Best Chocolate Chip Cookies
- Greatest and Best Dark Chocolate Toffee Blondies
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Why this recipe works
- Easy to make- This recipe is ridiculously easy and your result will be a tall, chewy, and delicious cookie.
- Gooey and delicious- These cookies have a crunchy outside texture with a gooey and chewy inside. What on earth could be better?
- Coffee lovers- using espresso powder is a game changer!
- Chocolate lovers- This cookie isn’t for the weak. With two full dark chocolate bars and some bonus chocolate chips, they’re every chocolate lovers’ dream in a chewy cookie form.
- Toffee bits- crunchy, sweet, and honestly toffee doesn’t get praised enough.
- No chill required- While there are pros to chilling your cookie dough, this doesn’t require any chilling. (If, however, you are like my friend, Kelsey, who swears by chilling her cookie dough, she recommends chilling for 24-36 hours).
Ingredient list
- Unsalted butter- You will want your butter cold, straight out of the fridge, and cubed. Cold butter helps keep the shape of the cookie. I cube it to make it easy to cream.
- Brown sugar- I use a light brown sugar.
- Eggs- Normally in my recipes I use room temperature eggs, but because the butter is cold for this one, the eggs can be too!
- Bread flour- This is my secret ingredient for cookies. It’s what makes the cookie chewy.
- Milkboy Swiss Dark Chocolate with Coffee bar– I used the72% one.Here is the exact one I used:
- Espresso Powder- here is the one I used!
- Toffee Bits- You can always make your own, but if you are like me, you can buy the ones I bought here.
- Semi-sweet chocolate Chunks- You can use also chocolate chips. Dark or semi sweet. I got mine from Trader Joe’s
- Baking soda- Baking soda helps the cookies to brown.
How to make Espresso Toffee Chunk Cookies:
Step 1: Prep your pan. Line a cookie sheet with parchment paper. I used two cookie sheets.
Step 2: Chop your chocolate. Chop up the chocolate bar into small chunks to use on the top the cookie dough balls. Set aside
Step 3: Cream the butter and sugar. In the bowl of an electric mixer fitted with the paddle attachment, cream the cubed butter and both sugars on medium high speed until smooth and creamy, about 4 minutes. With a rubber spatula, scrape down the sides of the bowl. (This step is very important because it helps hold the shape of the cookie. Under mixing will result in a flat and spread cookie.)
Step 4: Add the egg/yolk. On medium speed, add the egg and egg yolk, one at time, and beat for about 30 seconds after each addition. Scrape down the sides of the bowl. Add the vanilla and mix until combined.
Step 5: Add the dry ingredients. With the mixer on the lowest speed, add the flour, baking soda, espresso powder, baking powder, chocolate chips, and salt. Mix just until corporate. Do not over mix, that causes a dry cookie.
Step 6: Scoop, garnish, and bake. Using a large cookie scoop, scoop balls of the dough and then roll the top of the cookie dough ball in the other half of the chopped chocolate and extra toffee piece and place 8 balls onto the prepped pan.
Step 7: Bake and cool. Bake for 12 minutes. The tops and sides will start to brown just slightly, that’s when they are done. Let them sit for 5 minutes before transferring them to a cookie rack to finish cooling.
Step 8 : ENJOY THEM. Seems easy enough, right?
Tools I recommend.
Expert Baking tips
- Creaming the cold butter and sugar is really important. Under creaming will result in a flat and spread cookie.
- Sift your dry ingredients for the best results
- Chop the chocolate into bite size pieces.
- Don’t over mix the flour. Over mixing the gluten can cause a dry cookie.
- Use the bread flour. This is seriously what makes these cookies so amazing.
FAQ
Can I make these into smaller cookies?
Yes, you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes.
Can these cookie dough balls be frozen?
Yes, they can. Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for up to 6 months. You don’t even have to thaw them before you bake.
Can I chill the cookie dough overnight?
Yes! I recommend scooping them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Get your oven up to temp and place them on a cookie sheet to bake. You want them cold.
Storing and freezing
Store the Espresso Toffee Chunk Cookies at room temperature in an airtight container up to 5 days.
Freezing your Espresso Toffee Chunk Cookies
You can freeze the cookie dough balls or fully baked cookies. Make sure they are in an airtight container, then they can be stored for up to 6 months.
I’m sure you’ll love this recipe, if you try it, remember to leave review and rate it for me!
For more fun recipes here are some of my favorite
- The Best Ever Chocolate Salted Caramel Cake
- The Best Blueberry Buckle Cake
- The Most Enjoyable Light Lemon Cake
Recipe
Espresso Toffee Chunk Cookies
Ingredients
Espresso Toffee Chunk Cookies
- 1 cup unsalted butter cold and cubed
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 2 tablespoons espresso powder
- 1 teaspoon baking soda
- ¼ teaspoons baking powder
- 2 cups bread flour
- ½ cup all-purpose flour
- ⅓ cup toffee bits
- ½ cup semi sweet chocolate chunks
- 1 Milkboy Swiss Dark Chocolate with Coffee bar finely chopped and divided in half regular chocolate works just fine with this as well.
Instructions
- Instructions
- Preheat your oven to 360 degrees and line a cookie sheet with parchment paper. I used two cookie sheets. Set aside.
- If you haven’t already, chop up the chocolate bar into small chunks. They will be used to top the cookie dough balls to get the nice puddles of chocolate. Set aside
- In the bowl of an electric mixer fitted with the paddle attachment, cream the cubed butter and both sugars on medium high speed until smooth and creamy, about 4 minutes. With a rubber spatula, scrape down the sides of the bowl. (This step is very important because it helps hold the shape of the cookie. Under mixing will result in a flat and spread cookie.)
- On medium speed, add the egg and egg yolk, one at time, and beat for about 30 seconds after each addition. Scrape down the sides of the bowl. Add the vanilla and mix until combined.
- With the mixer on the lowest speed, add the flour, baking soda, espresso powder, baking powder, chocolate chips, toffee bits, and salt. Mix just until corporate. Do not over mix, that causes a dry cookie.
- Using a large cookie scoop, scoop balls of the dough and then roll the top of the cookie dough ball in the other half of the chopped chocolate and extra toffee piece and place 8 balls onto the prepped pan.
- Bake for 12 minutes. The tops and sides will start to brown just slightly, that’s when they are done. Let them sit for 5 minutes before transferring them to a cookie rack to finish cooling.
Kimberly says
Looks delicious….Expresso powder is not listed, with recipe. 😉
Molly Murphy says
oh my goodness! I have fixed it! Thank you for catching that!