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I make tons of cookies. I’m always testing and trying new recipes. I won’t even start on how many cookies I make during Christmas. These espresso toffee chocolate chunk cookies are next level. When I made these and gave a couple to my husband to try, he said they were his new favorite cookie. He gave the rest of the cookies to one of his clients, who also said they were the best cookie they ever had. And I think I may agree with them. These cookies are so, so good. This is one recipe you want to make on repeat.
Made with brown butter, toffee bits, espresso, dark chocolate chunks and flaky salt, these cookies are sweet, salty, deeply flavored and highly addictive. They have chewy centers and crispy edges. Sounds like the perfect cookie to me.
Let’s talk ingredients
Toffee bits – These can be found in the baking aisle near the chocolate chips, with or without chocolate. I used the toffee bits without chocolate.
Instant espresso powder gives these cookies a hint of coffee flavor. I use Medaglia D’Oro Instant Espresso.Use whatever brand of instant espresso or coffee that you enjoy best.
Bittersweet Chocolate – I recommend using good quality chocolate bars. They have much better flavor, and they make puddles of chocolate throughout the cookies. Just look at that chocolate in the photo below. So good.
Flaky Salt – I like to top many of my cookies and sweets with flaky salt. The salt balances out the sweet, and helps to define flavors. Not to mention salty sweet is an amazing combination.
How to make the cookies
Begin by browning half of the butter until deeply golden. Let the butter cool to room temperature, but not set. When the butter has cooled, beat together the other half of the butter with brown sugar and granulated sugar. Add in the cooled brown butter and beat until light and fluffy. The eggs are added, followed by the vanilla extract. Beat in the flour, salt and baking soda until just mixed in. Fold in the toffee and chocolate chunks with a spatula. Sprinkle with flaky salt before or after baking.
Refrigerating and why it’s necessary
I know, I know. It’s far more fun to be able to bake the cookies right away. Cookie cravings are legit. But, these cookies taste so much better after being refrigerated overnight. Refrigerating the cookie dough allows the flavors to meld together and deepen. The dry ingredients soak up the wet ingredients so the dough becomes less wet and more concentrated. It’s totally worth it.
I hope you guys love these espresso toffee chocolate chunk cookies as much as we do. Tag me on Instagram if you make them!
Enjoy!
Ash xx
For more cookie recipes, check out these posts:
Bakery Style Chocolate Chip Cookies
Strawberries and Cream Shortbread Cookies
Espresso Toffee Chocolate Chunk Cookies
Equipment
Ingredients
- 1 cup (226g) unsalted butter, room temperature, divided
- 2 ¼ cups (312g) all purpose flour
- 1 tablespoon instant espresso powder
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 cup (200g) light brown sugar
- 1/3 cup (67g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 1½ cups (262g) bittersweet chocolate chunks
- 3/4 cup (78g) toffee bits
- flaky salt, for sprinkling
Instructions
- Place 1/2 of the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.
- Cook the butter until it is a deep golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat. Let the butter cool to room temperature.
- In a medium bowl, whisk together the flour, instant espresso, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining 1/2 cup of butter, brown sugar and granulated sugar until light and fluffy.
- Beat in the vanilla and the cooled brown butter and whip until light and creamy about 2 minutes.
- Beat in the egg and the egg yolk and mix for another minute.
- On low speed, add the flour mixture, beating just until incorporated.
- Remove the bowl from the mixer. Give the dough one final stir to ensure the flour is incorporated. Use a spatula to fold in the chocolate and toffee.
- Scoop the dough with a medium size/2 tablespoon ice cream scoop onto a lined cookie sheet. Chill the dough for 30 minutes.
- Place the scooped dough into a large zip top bag. Refrigerate the dough overnight or up to three days. You can also freeze the dough if you wish to bake at a later date.
- When ready to bake, heat the oven to 350F. Line two cookie sheets with parchment paper.
- Place the dough onto the cookie sheets and sprinkle with flaky salt (you can do this before or after baking).
- Bake 14-16 minutes, or until the cookies begin to brown around the edges, and the centers look set. Don't over bake.
- Let the cookies cool 10 minutes on the parchment before placing the cookies on a cooling rack to cool completely.
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