Coffee Toffee Cookies
These Coffee Toffee Cookies are soft, chewy, and packed with espresso flavor, mini chocolate chips, and crunchy toffee bits. Baking them low and slow gives them their signature texture.
Servings 36 cookies
Equipment
- Mixing Bowls
- Hand Mixer
- Medium cookie scoop
- Baking sheets
- Parchment paper
- Wire Rack
Ingredients
- 2 1/4 cup All Purpose Flour
- 1 tsp Baking Soda
- 1 1/2 tsp Salt
- 1 cup Salted Butter, softened
- 3/4 cup Granulated Sugar
- 3/4 cup Packed Brown Sugar
- 2 large Eggs
- 1 tsp Butter Vanilla Emulsion
- 2 tbsp Instant Espresso Powder
- 1 bag Mini Chocolate Chips
- 1 bag Toffee Bits (I like Heath)
Instructions
- Preheat the oven to 275°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, espresso powder, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and butter vanilla emulsion. Mix until completely combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Do not overmix.
- Fold in the mini chocolate chips and toffee bits by hand.
- Using a medium cookie scoop, drop rounded mounds of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for about 24 minutes, until the edges are set and the centers still look soft.
- Slide the parchment off the baking sheet onto the counter and let the cookies rest for about 5 minutes. Transfer to a wire rack, or flip them over to let moisture escape from the bottoms if you do not have a rack.