Irresistible Espresso Toffee Chunk Cookies: The Ultimate Chewy Coffee Lover’s Treat

Espresso Toffee Chunk Cookies are an absolute dream for anyone who loves the rich, deep flavors of coffee and the buttery crunch of toffee. Imagine a perfectly soft and delightfully chewy cookie base, bursting with an invigorating espresso flavor. But it doesn’t stop there! Each bite is enhanced with crunchy toffee bits and generous chunks of coffee-infused dark chocolate, creating an unparalleled symphony of textures and tastes. If you’re a true coffee aficionado or a chocolate enthusiast, prepare to fall in love with these exceptional cookies.

Are you feeling the post-holiday slump, or perhaps just looking for a delightful pick-me-up? I’ve got the perfect remedy for those “January blues” – these incredible Espresso Toffee Chunk Cookies! After weeks of hectic holiday planning and festive preparations, it’s time to put your feet up and truly treat yourself. (And if you didn’t catch that “treat yourself” reference, you absolutely *must* watch Parks and Recreation – it’s mandatory viewing for self-care enthusiasts!). This isn’t just another cookie recipe; it’s one of those remarkably easy, fail-proof creations you’ll find yourself baking on repeat. Seriously, I promise you’ll be obsessed with how simple and delicious they are!

Baking should be a joyful, stress-free experience, and this recipe embodies that spirit. It’s designed to deliver maximum flavor with minimal fuss, ensuring you get to enjoy warm, homemade goodness without spending hours in the kitchen. Whether you’re a seasoned baker or just starting out, these espresso toffee chunk cookies will quickly become a cherished favorite. They offer that perfect balance of comfort and indulgence, making any day feel a little bit more special.

If you’re in the mood for even more irresistible baked goods, I’ve listed some of my other highly recommended recipes below. Each one is a guaranteed crowd-pleaser!

• Easiest And The Best Fudgy Brownie Cookies
• The Best Chocolate Chip Cookies
• Greatest and Best Dark Chocolate Toffee Blondies

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Why These Espresso Toffee Chunk Cookies Are a Must-Bake

These Espresso Toffee Chunk Cookies aren’t just delicious; they are incredibly satisfying to make and eat. Here’s a detailed look at what makes this recipe truly stand out:

• Effortlessly Easy to Make: Forget complicated baking techniques and lengthy preparation times. This recipe is genuinely simple, designed for bakers of all skill levels. With minimal effort, you’ll achieve tall, perfectly chewy, and incredibly flavorful cookies that look like they came from a professional bakery. It’s the perfect recipe for a spontaneous craving or a quick dessert.
• Irresistibly Gooey and Delicious: The texture of these cookies is what dreams are made of. They boast a slightly crispy, golden-brown edge that gives way to an interior that is wonderfully gooey and incredibly chewy. The contrast between the initial crunch and the soft, melt-in-your-mouth center, studded with chocolate and toffee, creates an unforgettable sensory experience that will leave you wanting more.
• A Coffee Lover’s Dream: For those who cherish the robust and aromatic notes of coffee, these cookies are a game-changer. The inclusion of high-quality espresso powder doesn’t just add a subtle hint; it amplifies the chocolate flavors, creating a deeper, more complex profile without overpowering the sweetness. It’s a sophisticated twist that elevates a classic cookie into something truly special.
• Decadent for Chocolate Lovers: This cookie is not for the faint of heart when it comes to chocolate! We’re talking about two full dark chocolate bars, along with bonus semi-sweet chocolate chunks, ensuring every bite is rich with intense chocolatey goodness. The generous chunks melt into delicious puddles, making these cookies every chocolate lover’s ultimate fantasy in a soft, chewy form.
• The Unsung Hero: Toffee Bits: Toffee bits are truly underrated, and in these cookies, they shine! Their buttery, sweet caramel flavor and delightful crunch add an incredible dimension to the cookie. They provide a fantastic textural contrast to the soft cookie and melted chocolate, making each bite an exciting adventure for your palate.
• No Chill Time Required: One of the best features of this recipe is its instant gratification factor. Unlike many cookie recipes that demand hours of chilling time, these can go straight from mixing bowl to oven. While there are certainly benefits to chilling cookie dough (which we’ll discuss), this recipe allows you to enjoy warm, fresh-baked cookies much faster. (However, if you’re like my friend Kelsey, who swears by chilling her cookie dough for maximum flavor and texture, she recommends a chill time of 24-36 hours for an even richer experience).

Essential Ingredients for Your Espresso Toffee Chunk Cookies

The magic of these cookies comes from a thoughtful combination of ingredients. Here’s what you’ll need and why each plays a crucial role:

• Unsalted Butter: For this recipe, you’ll want your butter to be cold and straight out of the fridge, then cubed. Cold butter is key to maintaining the cookie’s shape and preventing excessive spreading in the oven, resulting in a thicker, chewier cookie. Cubing it makes it much easier to cream with the sugars.
• Brown Sugar: We use light brown sugar, which contributes significantly to the cookies’ signature chewiness and moisture. Its molasses content adds a subtle depth of flavor that perfectly complements the coffee and chocolate.
• Granulated Sugar: Paired with brown sugar, granulated sugar helps create that slightly crisp edge on the cookies and contributes to their overall sweetness and structure.
• Eggs (Large Egg + Large Egg Yolk): While many recipes call for room temperature eggs, because our butter is cold for this recipe, the eggs can be cold too! The whole egg provides structure and richness, while the extra egg yolk is a secret weapon for an even chewier, more tender crumb and a richer flavor.
• Pure Vanilla Extract: A touch of high-quality vanilla extract enhances all the other flavors, adding a warm, aromatic note that ties everything together beautifully.
• Bread Flour: This is my “secret ingredient” for achieving truly chewy cookies! Bread flour has a higher protein content than all-purpose flour, which develops more gluten and gives the cookies that wonderfully chewy texture we’re aiming for. It’s essential for that perfect bite.
• All-Purpose Flour: A combination of bread flour and all-purpose flour strikes the ideal balance, ensuring the cookies are chewy without being overly dense or tough.
• Milkboy Swiss Dark Chocolate with Coffee Bar: This specific chocolate bar (I used the 72% variety) is infused with coffee, which adds an incredible layer of flavor, deepening the overall coffee experience in the cookies. Here is the exact one I used. If you can’t find it, a good quality dark chocolate (60-75% cacao) works perfectly fine, and you’ll still get that lovely coffee boost from the espresso powder.
• Espresso Powder: This isn’t just for adding a coffee taste; it’s a flavor enhancer! Espresso powder deepens and intensifies the chocolate notes without making the cookies taste overly coffee-like. It truly makes the chocolate sing. Here is the one I used!
• Toffee Bits: These small, crunchy, buttery-sweet morsels are integral to the “chunk” in these cookies. They add a wonderful texture and a rich, caramel-like flavor that pairs beautifully with the coffee and chocolate. You can always make your own, but for convenience, you can buy the ones I bought here.
• Semi-sweet Chocolate Chunks: While we have the coffee-infused dark chocolate bar, adding semi-sweet chocolate chunks provides another layer of chocolate flavor and texture. Chunks melt into delightful puddles, offering a satisfying mouthfeel. You can also use chocolate chips – dark or semi-sweet. I often find great ones at Trader Joe’s.
• Baking Soda: This leavening agent helps the cookies spread slightly and contributes to their beautiful golden-brown color.
• Baking Powder: A small amount of baking powder works alongside baking soda to give the cookies a little lift and ensure a soft, tender texture.
• Salt: Essential for balancing the sweetness and enhancing all the other flavors. Don’t skip it!

Step-by-Step Guide: Making Espresso Toffee Chunk Cookies

Creating these delightful cookies is straightforward. Follow these steps for perfect results every time:

• Step 1: Prepare Your Baking Sheets. Preheat your oven to 360°F (180°C). Line two standard cookie sheets with parchment paper. Parchment paper prevents sticking, ensures even baking, and makes cleanup a breeze. Set these aside while you prepare the dough.
• Step 2: Chop Your Chocolate. If your chocolate bar isn’t already in small pieces, take a moment to finely chop it. Half of this chopped chocolate will be incorporated into the dough, and the other half will be used to garnish the cookie dough balls, creating those visually appealing melted chocolate puddles on top of your baked cookies.
• Step 3: Cream Butter and Sugars. In the bowl of an electric mixer fitted with the paddle attachment, combine the cubed, cold unsalted butter, light brown sugar, and granulated sugar. Cream them together on medium-high speed for approximately 4 minutes, until the mixture becomes smooth, light, and creamy. This crucial step incorporates air, which helps give the cookies their structure and prevents them from spreading too thin. Be sure to scrape down the sides of the bowl with a rubber spatula periodically to ensure everything is evenly combined.
• Step 4: Incorporate Eggs and Vanilla. Reduce the mixer speed to medium. Add the large egg and the large egg yolk one at a time, beating for about 30 seconds after each addition until fully incorporated. The extra yolk adds richness and chewiness. Scrape down the sides of the bowl again. Finally, add the pure vanilla extract and mix until just combined, being careful not to overmix.
• Step 5: Add Dry Ingredients and Mix-ins. With the mixer on its lowest speed, gradually add the bread flour, all-purpose flour, baking soda, espresso powder, baking powder, salt, semi-sweet chocolate chunks, and toffee bits. Mix just until everything is combined and no dry streaks of flour remain. It’s very important not to overmix at this stage, as over-developing the gluten in the flour can lead to a dry, tough cookie.
• Step 6: Scoop, Garnish, and Arrange. Using a large cookie scoop (approximately 3 tablespoons), portion out balls of cookie dough. For extra visual appeal and delicious melted puddles, gently press some of the reserved chopped coffee-infused dark chocolate and a few extra toffee pieces onto the top of each cookie dough ball. Place about 8 cookie dough balls onto each prepared baking sheet, ensuring they are spaced far enough apart to allow for spreading.
• Step 7: Bake and Cool. Bake the cookies for 12 minutes. You’ll know they’re done when the edges are lightly golden brown and the centers still look slightly soft and gooey. This ensures a wonderfully chewy interior. Remove the baking sheets from the oven and let the cookies rest on the hot pan for 5 minutes. This allows them to continue baking slightly and firm up before you carefully transfer them to a wire rack to cool completely.
• Step 8: Indulge and Enjoy! That’s it! Your warm, delicious Espresso Toffee Chunk Cookies are ready to be devoured. It’s a surprisingly simple process for such an incredibly rewarding treat, right?

Recommended Baking Tools for Success

Having the right tools can make all the difference in your baking journey. Here are a few items I highly recommend for making these cookies and more:

• Sheet Pans: Essential for even baking.
• Small Cookie Scoop: Great for consistent small cookies.
• Large Cookie Scoop: Perfect for generous, bakery-style cookies.
• Mixing Bowls: A good set of sturdy mixing bowls is a must-have.
• Electric Mixer: A stand mixer or hand mixer makes the creaming process effortless.
• Parchment Paper: For non-stick baking and easy cleanup.
• Rubber Spatula: To scrape down bowls and ensure thorough mixing.
• Wire Cooling Rack: For proper air circulation, preventing soggy bottoms.

Expert Baking Tips for Perfect Espresso Toffee Chunk Cookies

Achieving bakery-quality cookies is easier than you think with these expert tips:

• Master the Creaming Method: Creaming the cold butter and sugars until light and fluffy is paramount. This step aerates the butter, creating tiny pockets of air that expand during baking, contributing to the cookie’s rise and overall texture. Under-creaming will lead to a denser dough and a flatter, more spread-out cookie. Aim for a visibly lighter color and a smooth, uniform texture.
• Sift Your Dry Ingredients: For the absolute best results, take an extra minute to sift your bread flour, all-purpose flour, baking soda, baking powder, espresso powder, and salt together. This ensures all the dry ingredients are evenly distributed, prevents lumps, and makes for a more uniform cookie texture.
• Chop Your Chocolate Properly: Resist the urge to use only pre-made chocolate chips. Chopping a good quality chocolate bar, especially the coffee-infused one, creates irregular chunks that melt beautifully into pools of rich chocolate within the cookie. This also allows for those stunning chocolate puddles on top when garnished.
• Avoid Overmixing the Flour: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour too much, which can result in a tough, dense, and dry cookie. Stop as soon as no streaks of flour are visible.
• Embrace Bread Flour: Don’t skip the bread flour! Its higher protein content is the secret to that perfectly chewy texture that makes these cookies so incredibly satisfying. It provides a delightful resistance to each bite that you won’t get with all-purpose flour alone.
• Don’t Overbake: Cookies continue to bake slightly even after they’re removed from the oven, especially if left on the hot baking sheet. Baking them until the edges are just set and lightly golden, while the centers still appear a little soft, ensures a wonderfully soft and chewy interior once cooled.
• Use a Cookie Scoop for Consistency: A cookie scoop not only makes portioning dough much faster but also ensures all your cookies are uniform in size. This leads to even baking and a professional-looking batch of cookies.

Frequently Asked Questions About Espresso Toffee Chunk Cookies

Here are answers to some common questions you might have about making and enjoying these cookies:

• Can I make these into smaller cookies?

  Absolutely! If you prefer smaller cookies, use a small cookie scoop (about 1.5 tablespoons) to portion out the dough. You can typically fit about 12 smaller cookie dough balls per baking sheet. Adjust the baking time to 8-11 minutes, keeping a close eye on them as they bake, as smaller cookies will cook faster.

• Can these cookie dough balls be frozen?

  Yes, freezing the cookie dough is an excellent idea for future cravings! Once you’ve scooped and garnished the cookie dough balls, arrange them on a parchment-lined tray and freeze until solid (about 1-2 hours). Then, transfer them to an airtight container or a freezer-safe bag. They can be stored in the freezer for up to 6 months. The best part? You don’t even need to thaw them before baking. Just add a couple of extra minutes to the baking time when baking from frozen.

• Can I chill the cookie dough overnight?

  You certainly can, and many bakers find that chilling the dough enhances the flavor and texture even further! While this recipe doesn’t require chilling, if you opt to do so, I recommend scooping the dough into individual cookie balls first. Wrap each ball or the entire tray in plastic wrap to prevent it from drying out, then chill overnight (or up to 36 hours as my friend Kelsey suggests). When ready to bake, place the cold dough balls directly onto your prepared baking sheets and bake as directed. Baking from cold dough can sometimes lead to slightly thicker cookies with more depth of flavor.

• Can I substitute ingredients, like different types of chocolate or omit the espresso powder?

  While the combination of ingredients in this recipe is designed for optimal flavor, you can make some substitutions. For the chocolate, feel free to use your favorite dark, semi-sweet, or even milk chocolate chips or chunks. If you’re not a fan of coffee, you can omit the espresso powder; the cookies will still be delicious but will lack that unique depth it brings. However, I highly recommend keeping the espresso powder as it enhances the chocolate rather than making the cookies taste overly “coffee-like.”

Storing and Freezing Your Espresso Toffee Chunk Cookies

Proper storage is key to enjoying your delicious cookies for as long as possible:

Storing Baked Cookies: Store your baked Espresso Toffee Chunk Cookies at room temperature in an airtight container for up to 5 days. To maintain their chewiness, you can even place a slice of bread in the container with the cookies; the cookies will absorb moisture from the bread, keeping them soft.

Freezing Your Espresso Toffee Chunk Cookies

You have two great options for freezing these cookies:

• Freezing Cookie Dough Balls: As mentioned in the FAQ, freezing the unbaked dough balls is incredibly convenient. Once scooped and garnished, flash freeze them on a tray until solid, then transfer to a freezer-safe bag or airtight container. They will keep for up to 6 months. Bake directly from frozen, adding a couple of extra minutes to the bake time.
• Freezing Fully Baked Cookies: Allow your baked cookies to cool completely before freezing. Once cool, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight freezer-safe container, separating layers with parchment paper to prevent sticking. They can be stored for up to 6 months. To enjoy, simply thaw at room temperature or warm them slightly in the microwave for a fresh-baked feel.

I am absolutely certain you’ll adore this Espresso Toffee Chunk Cookies recipe. The combination of rich espresso, decadent chocolate, and buttery toffee creates a cookie experience that is truly unforgettable. If you try it, please remember to leave a review and rate it for me – your feedback is so valuable!

For more exciting and delicious recipes, be sure to check out some of my other favorites:

• The Best Ever Chocolate Salted Caramel Cake
• The Best Blueberry Buckle Cake
• The Most Enjoyable Light Lemon Cake

Recipe Card

Espresso Toffee Chunk Cookies

Molly Murphy

A soft and chewy cookie base with intense espresso flavor, loaded with crunchy toffee bits and rich coffee-infused dark chocolate chunks. Perfect for coffee and chocolate lovers!

5 from 2 votes

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Course
Dessert

Cuisine
American

Servings

16
cookies

Ingredients

Espresso Toffee Chunk Cookies

• 1 cup unsalted butter cold and cubed
• 1 cup light brown sugar packed
• ½ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 1 teaspoon salt
• 2 tablespoons espresso powder
• 1 teaspoon baking soda
• ¼ teaspoons baking powder
• 2 cups bread flour
• ½ cup all-purpose flour
• ⅓ cup toffee bits
• ½ cup semi sweet chocolate chunks
• 1 Milkboy Swiss Dark Chocolate with Coffee bar finely chopped and divided in half regular dark chocolate works just fine with this as well.

Instructions

• Preheat your oven to 360 degrees F (180 C) and line two cookie sheets with parchment paper. Set aside.
• Chop the coffee-infused dark chocolate bar into small chunks. Divide the chopped chocolate in half; one half will go into the dough, the other will be used for topping the cookies. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the cubed cold butter, light brown sugar, and granulated sugar on medium-high speed until smooth and creamy, about 4 minutes. Scrape down the sides of the bowl with a rubber spatula. This step is crucial for the cookie’s structure and prevents it from spreading too thin.
• On medium speed, add the large egg and the large egg yolk, one at a time, beating for about 30 seconds after each addition until fully incorporated. Scrape down the sides of the bowl. Add the pure vanilla extract and mix until just combined.
• With the mixer on the lowest speed, add the bread flour, all-purpose flour, baking soda, espresso powder, baking powder, salt, semi-sweet chocolate chunks, and toffee bits. Mix just until combined and no dry streaks of flour remain. Do not overmix, as this can lead to a dry cookie.
• Using a large cookie scoop (approx. 3 tbsp), scoop balls of the dough. Gently press the remaining half of the chopped coffee-infused chocolate and a few extra toffee pieces onto the top of each cookie dough ball for garnish. Place 8 dough balls onto each prepped parchment-lined baking sheet, ensuring they are well-spaced.
• Bake for 12 minutes. The cookies are done when the tops and sides are just starting to brown slightly, and the centers still look soft. Let them sit on the hot baking sheets for 5 minutes to set before carefully transferring them to a wire rack to finish cooling completely. Enjoy your perfect Espresso Toffee Chunk Cookies!

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