In Cookies, Dessert 127 views

Thick and Chewy Espresso Toffee Chocolate Chip Cookies!!! Loaded with gooey chocolate chips, toffee bits, and chocolate covered espresso beans, these cookies are so flavorful! Who needs a cup of coffee in the morning when you can have one of these cookies instead?

A week ago I had one of those days where all I needed was to remain in bed, gradually drink some espresso, and eat chocolate chip treats throughout the morning. <<< Hey, a young lady can dream right?

Actually it was Monday (womp), and time to get going. Since I was going through the day testing new plans, I chose to take my insane chocolate espresso desires and transform them into a fast treat reality.In reality it was Monday (womp), and time to get going. Since I was going through the day testing new plans, I chose to take my insane chocolate espresso yearnings and transform them into a snappy treat reality.

To make these treats you’ll require a couple of regular fixings, in addition to a not many that you may have to put on your basic food item list. The regular fixings you likely as of now have at home incorporate universally handy flour, heating pop, salt, cinnamon, unsalted spread, dim earthy colored sugar, granulated sugar, vanilla concentrate, and eggs. It’s critical to recall your eggs and spread should be at room temperature prior to preparing, so set those two fixings out a smidgen early.

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Thick and Chewy Chocolate Chip Cookies perked up with Chocolate Covered Espresso Beans and Toffee Bits! Bound to be a new favorite for coffee lovers.


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 15 tablespoons unsalted butter, at room temperature
  • 1 cup + 2 tablespoons dark brown sugar
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup toffee bits (plain; not the chocolate covered variety)
  • 1/2 cup chocolate covered espresso beans, roughly chopped (see post text for suggestions of where to buy).


  1. Preheat oven to 375 degrees (F).
  2. Line 2 large baking sheets with parchment paper; set aside.
  3. In a medium-sized bowl whisk together the dry ingredients; set aside.
  4. In a large bowl combine the butter, sugars, and vanilla; whisk until light and fluffy; about 2 minutes (you may use a stand mixer/ handheld mixer to help if you have one).
  5. Add the eggs and beat quickly – for only about 30 seconds – until they’re just combined. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds. Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear.
  6. Fold in the semi-sweet chocolate chips, toffee bits, and and chocolate covered espresso beans.
  7. Roll 3 tablespoon-sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven and bake for 11-14 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.
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