I know I’ve said this before, but these are officially the best cookies I have ever baked up and I am quite positive that you will fall just as much in love with them as I have as soon as you bake some up for yourself…
These dark chocolate toffee espresso cookies are chewy in the middle with crisp edges and perfectly balanced flavors of dark chocolate and espresso with buttery toffee and sea salt. Every single bite is truly fabulous.
Let’s get started…
Begin by gathering 1 1/2 cups of bread flour, 1 cup of all purpose flour, 1 tablespoon of espresso powder, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, 1 cup of room temperature butter, 2/3 cup of granulated sugar, 3/4 cup of brown sugar, 2 large eggs, 1 egg yolk and 2 teaspoons of vanilla extract.
You will also need 1 1/4 cups of crushed toffee bits, 8 ounces of roughly chopped dark chocolate and some flaky sea salt.
In a large mixing bowl, combine 1 cup of room temperature butter with 2/3 cup of granulated sugar and 3/4 cup of brown sugar. Use an electric hand mixer to cream the butter and sugar together until creamy.
Add 2 large eggs, 1 egg yolk and 2 teaspoons of vanilla extract and continue whipping until fully combined.
To add the dry ingredients, you can either combine them in a separate bowl or place a mesh sifter over the mixing bowl and sift 1 1/2 cups of bread flour, 1 cup of all purpose flour, 1 tablespoon of espresso powder, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder and 1/2 teaspoon of salt in with the butter, sugar and eggs.
Note: If you are wondering why I am using a combination of bread flour and all purpose flour in these cookies, it is all about the texture. Bread flour gives cookies great chewiness and the combination of the two flours creates a wonderfully chewy and soft texture. Read more about the effects of different kinds of flour on your cookies here.
Mix until the wet and dry ingredients are just combined and then add 1 1/4 cups of crushed toffee bits and 8 ounces of roughly chopped dark chocolate. Although I highly recommend using dark chocolate in these cookies, if you are not a fan of dark chocolate flavor, you can use semi-sweet chocolate in these cookies as well or a combination of both.
I roughly chopped bars of chocolate, because I wanted to have large chunks of chocolate in each cookie, but chocolate chunks or chips will work great too.
Place rounded tablespoons of dough onto non-stick or parchment lined baking sheets about 2 inches apart…
Bake the cookies in a 350 degree oven for 8-10 minutes. They are ready when their edges just start to lightly brown. With all of the toffee in these cookies, they brown quickly, so keep an eye on them around the 8 minute mark and pull them out before the edges brown too much.
They will continue to set as they cool for about 5 minutes on the baking sheet and then transfer them directly onto a cooling rack to continue cooling.
Once the cookies are transferred to the cooling rack, sprinkle each one with flaky sea salt. Don’t skip this step! The sea salt balances all of the other flavors out perfectly.
I love Spice Islands Fleur de Sel sea salt. It has great texture and can be found at most grocery stores.
These cookies are simply wonderful. Be prepared to need several of them in order to fully appreciate their deliciousness…
They are chewy and soft with slightly crisp edges and melted chunks of chocolate throughout each cookie. The toffee bits add a different layer of chewiness and the espresso really highlights the chocolate flavors in a fabulous way. When you get a little crunchy bit of sea salt along with everything else, cookie perfection has officially been achieved.
Make these cookies… you’ll be so glad that you did…
Dark Chocolate Toffee Espresso Cookies
Ingredients
- 1 1/2 cups of bread flour
- 1 cup of all purpose flour
- 1 tablespoon of espresso powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of sea salt
- 1 cup of butter, room temperature
- 2/3 cup of granulated sugar
- 3/4 cup of brown sugar, packed
- 2 large eggs
- 1 egg yolk
- 2 teaspoons of vanilla extract
- 1 1/2 cups of toffee bits
- 8 ounces of chocolate (dark or semi-sweet), roughly chopped or chunks
- flaky sea salt (for garnishing)
Instructions
- Preheat your oven to 350 degrees
- In a large bowl, beat 1 cup of room temperature butter with 2/3 cup of granulated sugar and 3/4 cup of brown sugar until creamy
- Add 2 large eggs, 1 egg yolk and 2 teaspoons of vanilla extract and continue whipping until fully incorporated
- Using a mesh sifter, sift 1 1/2 cups of bread flour, 1 cup of all purpose flour, 1 tablespoon of espresso powder, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder and 1/2 teaspoon of salt into the mixing bowl and mix until just combined
- Fold in 1 1/4 cup of crushed toffee and 8 ounces of chocolate chunks
- Place rounded tablespoons of cookie dough onto non-stick or parchment lined baking sheets 2 inches apart
- Bake the cookies in a 350 degree oven for 8-10 minutes or until the edges just begin to brown
- Transfer the baking rack onto a heat proof surface and let the cookie cool for 5 minutes before transferring them directly onto the cooling rack to continue cooling
- Sprinkle the cookies with flaky sea salt
- Store fully cooled cookies in an air tight container at room temperature
