Take your chocolate chip cookies to the next level with these perfectly chewy coffee-toffee cookies. The espresso powder adds a hint of coffee-flavor to the dough, while the generous addition of dark chocolate chips and chopped toffee candy bars provides a complexity of textures in each bite. Decorate with a drizzle of melted white chocolate and colorful sprinkles to celebrate any holiday or milestone throughout the year.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | About 24 cookies |
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
- 1 tablespoon instant espresso powder
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup dark chocolate chips
- 3 1.4-ounce chocolate toffee bars, chopped (about 1 cup)
- 1 cup white chocolate chips
- Red and white sprinkles, for decorating
Instructions
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, espresso powder and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until smooth. Reduce the mixer speed to low, then gradually beat in the flour mixture until just combined. Stir in the dark chocolate chips and toffee bars.
- Roll the dough into 1 1/2-inch balls and arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are puffed and just set around the edges, about 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
- Melt the white chocolate chips in the microwave in 30-second intervals, stirring, until smooth. Drizzle over one side of each cookie and decorate with sprinkles. Refrigerate until set, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 240 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 20 g |
| Protein | 3 g |
| Cholesterol | 26 mg |
| Sodium | 116 mg |
Reviews
Recipe worked perfectly. These cookies were a big hit -yummy and pretty too!
Delicious in so many ways! No problem with baking them at 375, but I doubt I baked them for over 12 minutes. They have so many interesting elements that tasting them is quite the adventure.
These cookies were a huge hit with everyone and they were so easy to make. They’re a great alternative to regular chocolate chip cookies. I had no problems with them coming out perfect. I do have to keep a close eye on my oven temp, so I’m used to monitoring how my baked goods are doing in the oven.
These cookies are great. Easy to make. The coffee was a great zinger. I’m going to add a little extra in my next batch. I made them for Super Bowl this year so I changed the colors in my sprinkles. I’m making more for a ski trip.
I’m not sure what went wrong for the other reviewers, my cookies turned out great! Followed the recipe as written and the result was a delicious chocolate chip cookie with a hint of coffee flavor. I’ll definitely be making these again!
We made these cookies today and they burned! We cooked the second batch for only 8 minutes and the bottoms of the cookies were still too dark. I think the temperature is too hot. It was a disappointment. We were looking forward to trying these.
Loved the look of these – but the reality didn’t turn out for me! I’m not exactly sure what went wrong! I’m an experienced baker. I did substitute health bits for the chopped heath bars – but I found that the cookies burnt very easily at 375! I think this temperature is too hot for 15 minutes! Mine look nothing like the photo. I’ll try again… but, expected a surefire recipe from Food Network kitchens!!