Chocolate Coffee Toffee Cookies

Chocolate, coffee, and toffee would all definitely have to be up there in my top ten favorite things on the planet. They also just so happen to be a wonderful trio together. These cookies are super rich and fudgy, spiked with espresso powder, and loaded up with chocolate chips and chopped toffee.

Where did the idea for these cookies come from?

The inspiration for these cookies came from an ice cream sundae Wes and I came up with at home one night. We would buy Blue Bell Coffee Ice Cream (the best) and top it with chopped Heath candy bars and hot fudge. It was the BEST combination to cure a late night sweet tooth. Although they typically sell finely chopped Heath bars in the chocolate chip section, I like to chop my own so I can have bigger, thicker pieces. Homemade toffee would also be incredible, but any type of store bought toffee will work.

The espresso powder used in these cookies is found in the baking section, typically near the cocoa powder. It gives a strong coffee flavor but isn’t gritty. The cornstarch in the recipe helps these cookies stay soft and chewy for multiple days without drying out or hardening. It is one of the best tricks for chewy cookies!

As you will notice when you get to the recipe, I recommend chilling the chocolate coffee toffee cookie dough for at least 3 hours, if not overnight. Chilling the dough allows the flavors to mend together and also keeps your cookies from spreading out into a flat, greasy mess. I usually stick the entire bowl of dough straight into the fridge, covering the top with plastic wrap of foil. Once I am ready to bake I will let the dough soften on the counter at room temperature for 10-20 mins until I can easily scoop out balls of cookie dough.

Chocolate Coffee Toffee Cookies

5 from 3 votes

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Prep Time 4 hours hrs

Cook Time 12 minutes mins

Ingredients

  

• 1 cup unsalted butter, softened to room temp.
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp espresso powder
• 1/2 cup natural cocoa powder
• 2 cups all purpose flours
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp cornstarch
• 4 heath candy bars, chopped
• 3/4 cup semi sweet chocolate chips
• 3/4 cup milk chocolate chips

Instructions

 

• In the bowl of stand mixer with the paddle attachment cream together softened butter and both sugars until light and fluffy, around 5 minutes. Scrape down sides and bottom of bowl occasionally.
• Add in eggs, vanilla, and espresso powder and mix until incorporated.
• In a separate bowl whisk together cocoa powder, flour, baking soda, salt, and cornstarch.
• Slowly with the mixer on low speed add the dry ingredients to the wet ingredients, mixing just until combined.
• Add in chopped heath bars and both types of chocolate chips and fold in with a spatula to evenly incorporate.
• Cover dough and let chill in fridge for at least 3 hours or overnight. When ready to bake remove dough from fridge 10 minutes prior to soften up enough to be able to scoop.
• Preheat oven to 350° and line a baking sheet with parchment paper. Using a medium cookie scoop (or roughly two tablespoons of dough) portion your cookie dough out into balls and place atleast 2 inches apart on baking sheet.
• Bake in middle rack of oven for 8-12 minutes, depending on the size of your cookies. The cookies will be just set. Let cool for 5 minutes on cookie sheet and transfer to cooling rack to cool to room temperature before storing. Top with flaky sea salt fresh out of the oven if desired!

Notes

Because these cookies are dark it can sometimes be difficult to tell when they are done. For a soft, chewy cookie remove when cookies are just set and no longer look wet in the center. 

These cookies can be stored in an airtight container or ziplock back for 3-4 days and maintain their freshness. Unbaked cookie dough can be frozen and baked off later.