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4.67 from 6 votes

Espresso Toffee Chocolate Chip Cookies

Recipe from Two Peas and Their Pod

Soft and chewy chocolate chip cookies with dark chocolate chunks, toffee, and a kick of espresso. Coffee and cookies? Pure heaven!
Prep Time15 minutes
10 minutes
Total Time25 minutes
Course: Cookies, Dessert
Cuisine: American
Servings: 30
Calories: 233kcal



  • Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
  • Using a stand mixer, cream butter, sugars, and espresso powder together for about 1 minute. Add in the eggs and vanilla and mix until combined. Add the dry ingredients. Mix on low until just combined. Don't over mix. Use a spatula to stir in the chocolate chunks and toffee bits.
  • Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.
  • Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.


The cookies will keep in an airtight container for 3-4 days. You can also freeze the baked cookies or cookie dough balls for up to 3 months. 


Calories: 233kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 177mg | Potassium: 137mg | Fiber: 1g | Sugar: 18g | Vitamin A: 215IU | Calcium: 31mg | Iron: 1.5mg