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!
Why I Love This Recipe
I started making these cookies back in college, when I wanted something a little more exciting than your average chocolate chip cookie. One day I tossed in some instant espresso powder and chopped up a Heath bar. Game changer. The coffee brings out the chocolate, and the toffee adds that perfect crunch.
- Coffee makes the chocolate flavor even deeper
- Toffee adds surprise crunch in every bite
- Super easy — no fancy mixer needed
- Perfect for gifting, bake sales, or sweet cravings
What You’ll Need
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons instant espresso powder
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg + 1 egg yolk
- 1 cup semi-sweet chocolate chips
- 3/4 cup toffee bits (like Heath Bits O’ Brickle)
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 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons instant espresso powder until combined.
Step 2: Mix the Wet Ingredients
In a large bowl, combine 3/4 cup melted and cooled unsalted butter, 1 cup brown sugar, and 1/2 cup white sugar. Whisk until smooth. Then add 1 tablespoon vanilla extract, 1 large egg, and 1 egg yolk. Whisk again until glossy and thick.
Step 4: Combine Wet & Dry Ingredients
Pour the dry mixture into the wet mixture. Use a spatula to fold it together gently until just combined. Don’t overmix.
Step 5: Add Chocolate Chips & Toffee Bits
Fold in 1 cup semi-sweet chocolate chips and 3/4 cup toffee bits until evenly distributed..
Step 6: Scoop & Bake
Scoop dough into 2-tablespoon sized balls and place them on a parchment-lined baking sheet, leaving space between each. Bake at 350°F for 10–12 minutes, until edges are golden but centers still soft.
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! 🍪☕✨
