Description
Chewy bakery-style cookies packed with espresso warmth, melty chocolate, and crunchy toffee bits.
Ingredients
Scale
- 1 cup Unsalted butter
- 2 tbsp Espresso powder
- 1 cup Semi-sweet chocolate chips
- 1 cup Toffee bits
- 2 1/4 cups All-purpose flour
- 1 tsp Baking soda
- 1 cup Brown sugar
- 1/2 cup Granulated sugar
- 2 Eggs
- 2 tsp Vanilla extract
Instructions
- Cream butter with brown and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla and espresso powder.
- Whisk flour and baking soda together; gradually mix into wet ingredients.
- Fold in chocolate chips and toffee bits evenly.
- Scoop dough onto a lined baking sheet, spacing well apart.
- Bake until edges are golden but centers remain soft.
- Cool slightly to set, leaving centers chewy and glossy with chocolate.
Notes
- For a stronger espresso flavor, increase the espresso powder.
- Store cookies in an airtight container to maintain freshness.
- These cookies can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg