A while ago, I bought a bag of chocolate covered espresso beans. I’m not sure what I planned to do with them, but months later they sat untouched in my pantry. Until I came home from a stressful day at work and needed to bake some cookies. I whipped up a basic cookie dough, added some heath bits and chocolate chips, and then spotted the espresso beans. I chopped some up and added them to the dough. It seemed like a good idea and it was! I’m not a coffee fan, but I enjoy the chocolate-coffee combination in baked goods and the chocolate-coffee-toffee combination was even better. These cookies are big, chewy cookies with crispy edges. As an added bonus, you don’t even need to chill the dough. Cookies in 30 minutes = DANGEROUS! (but so delicious) 😉 Enjoy!
Espresso Toffee Chocolate Chip Cookies
1-1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 stick butter, slightly softened
1/2 cup brown sugar, packed
1/4 cup white sugar
1 egg
2 tsp vanilla
1/3 cup dark or milk chocolate covered espresso beans, roughly chopped*
3/4 cup heath bits
1/2 cup mini chocolate chips
1. Preheat oven to 375 degrees. Spray baking sheets with nonstick spray or line with parchment paper.
2. In bowl, beat butter and sugars on medium speed until light and fluffy. Add egg and vanilla. Beat until combined.
3. Add flour, baking soda, and salt and mix on low speed just until combined. Stir in espresso beans, heath bits, and chocolate chips.
4. Scoop dough onto prepared sheets using a 3 tbsp scoop (~6 per sheet).
5. Bake for 10-12 minutes or until edges are lightly browned. (Centers will not appear done but will set upon cooling.) Remove from oven and let cool 4-5 minutes on baking sheets. Remove to wire racks to cool completely. Makes 12 large cookies.
Note: You’ll see in the photos above that my beans were a milk, dark, and white chocolate mix. I only used the dark chocolate covered beans.
