These cookies are next-level delicious!
They’ve got the perfect combo of rich coffee flavor, crunchy toffee bits, and melty chocolate chips—all in a soft, chewy cookie.
If you love coffee and chocolate together, this is your dream cookie.
They’re great for an afternoon treat, a sweet pick-me-up, or even as a gift for a coffee-loving friend.
Let’s get baking!
What You’ll Need
Ingredients:
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp instant coffee or espresso powder
- ¾ cup unsalted butter, melted
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup chocolate chips (semi-sweet or dark)
- ¾ cup toffee bits
Tools:
- Mixing bowls
- Whisk
- Hand or stand mixer
- Rubber spatula
- Measuring cups & spoons
- Baking sheet
- Parchment paper
- Cooling rack
Pro Tips
✅ Dissolve the coffee – If your instant coffee doesn’t blend smoothly, dissolve it in a tablespoon of hot water before adding it to the batter.
✅ Chill the dough – For thicker cookies, chill the dough for 30 minutes before baking.
✅ Don’t overmix – Mix until just combined to keep the cookies soft and chewy.
✅ Save some chocolate & toffee – Press a few extra chocolate chips and toffee bits on top before baking for bakery-style cookies.
Substitutions & Variations
- No instant coffee? Use finely ground espresso beans for a stronger coffee kick.
- Prefer milk chocolate? Swap the semi-sweet chocolate for milk chocolate chips.
- Nutty twist? Add ½ cup chopped pecans or almonds for extra crunch.
- Gluten-free? Use a 1:1 gluten-free flour substitute.
Make-Ahead Tips
- Chill the dough: You can refrigerate the cookie dough for up to 3 days before baking.
- Freeze for later: Scoop dough balls onto a baking sheet, freeze, then store in a zip-top bag for up to 3 months. Bake straight from frozen—just add 2-3 minutes to the baking time.
How to Make Coffee Toffee Chocolate Chip Cookies
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and instant coffee. Set aside.
Step 2: Cream Butter & Sugars
In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth.
Step 3: Add Eggs & Vanilla
Mix in the eggs one at a time, then add the vanilla extract. Beat until fully combined.
Step 4: Combine Wet & Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
AI Image Prompt:
A close-up shot of the dry ingredient mixture being poured into the wet batter. A rubber spatula is gently folding the ingredients together, creating a thick cookie dough. The background is a white marble countertop with hints of gold. Natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Step 5: Add Chocolate Chips & Toffee Bits
Fold in the chocolate chips and toffee bits until evenly distributed.
Step 6: Scoop & Bake
Scoop the dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes.
Step 7: Cool & Enjoy
Let the cookies cool for a few minutes on the baking sheet, then transfer to a wire rack.
Leftovers & Storage
- Room temp: Store in an airtight container for up to 5 days.
- Freeze baked cookies: Freeze in a zip-top bag for up to 3 months. Thaw at room temp before eating.
- Warm them up! A quick 10-second zap in the microwave makes them taste freshly baked.
Final Thoughts
These cookies are a total game-changer for coffee and chocolate lovers! Give them a try, and let me know how they turn out in the comments. Did you make any fun variations? Got any questions? I’d love to hear from you! Happy baking! 🍪☕✨
