Coffee Toffee Cookies with Chocolate Chips
These cookies are so good, they’re next level!
They have the right mix of rich coffee flavor, crispy toffee bits, and melty chocolate chips, all in a soft, chewy cookie.
This is the cookie of your dreams if you like coffee and chocolate together.
You can use them as a delicious pick-me-up, an afternoon treat, or even as a gift for a buddy who loves coffee.
Let’s start baking!
Ingredients
- 2 1/4 cups of flour for all purposes
- 1 tsp of baking soda
- ½ tsp of salt
- 2 tablespoons of instant coffee or espresso powder
- ¾ cup of melted butter without salt
- 1 cup of brown sugar, packed
- ½ cup of sugar that has been granulated
- Two big eggs
- 2 teaspoons of vanilla extract
- 1 cup of chocolate chips, either dark or semi-sweet
- ¾ cup of toffee bits
Tools
- Bowls for mixing
- Whisk
- Mixer for your hands or a stand
- Spatula made of rubber
- Spoons and cups for measuring
- A sheet for baking
- Paper for parchment
- Rack for cooling
How to Make Coffee Toffee Cookies with Chocolate Chips
- In a medium basin, mix the flour, baking soda, salt, and instant coffee together using a whisk. Put it away.
- Mix the melted butter, brown sugar, and granulated sugar together in a big bowl until they are smooth.
- Add the eggs one at a time, then the vanilla essence. Mix well until everything is mixed in.
- Add the dry ingredients to the wet mixture a little at a time, stirring until they are just mixed.
- Add the chocolate chips and toffee bits and mix them in until they are uniformly mixed.
- Put the dough on a baking sheet coated with parchment paper. At 350°F (175°C), bake for 10 to 12 minutes.
- Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack.
Pro Tips:
- If your instant coffee doesn’t mix well, dissolve it in a tablespoon of hot water before adding it to the batter.
- ✅ Chill the dough: If you want thicker cookies, chill the dough for 30 minutes before baking.
- Don’t mix too much; just mix until everything is mixed to preserve the cookies soft and chewy.
- ✔️ Save some chocolate and toffee. For bakery-style cookies, press a few additional chocolate chips and toffee bits on top before baking.
Changes and Substitutions
- No coffee right away? For a greater coffee sensation, use espresso beans that have been ground very finely.
- Do you like milk chocolate? Change the semi-sweet chocolate chips with milk chocolate chips.
- Twist of nuts? For more crunch, add 1/2 cup of chopped pecans or almonds.
- No gluten? Use a gluten-free flour replacement that is the same amount.
How to Prepare Ahead of Time
- Put the dough in the fridge: You may keep the cookie dough in the fridge for up to three days before baking.
- Put in the freezer for later: Put dough balls on a baking sheet, freeze them, and then keep them in a zip-top bag for up to three months. You can bake it straight from the freezer; just add 2–3 minutes to the baking time.
Storing and Using Leftovers
- Store in an airtight jar at room temperature for up to five days.
- Put baked cookies in a zip-top bag and freeze them for up to three months. Let it thaw at room temperature before eating.
- Get them hot! A short 10-second zap in the microwave makes them taste like they just came out of the oven.
These cookies are a complete game-changer for people who love coffee and chocolate! Try them out and let me know how they turn out in the comments. Did you come up with any amusing changes? Do you have any questions? I’d love to hear from you! Have fun baking! 🍪☕✨