Coffee Toffee Cookies
Coffee Toffee Cookies are chewy chocolate cookies made with black cocoa, espresso powder, chopped chocolate, and buttery toffee pieces. They are a cozy bake for cookie trays, dessert boxes, and family treats when you want rich chocolate with caramel crunch.
Equipment
- Mixing bowls
- Electric mixer
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper
- Cookie scoop
- Cooling rack
Ingredients
- 3 oz semisweet chocolate chopped
- 3 oz milk chocolate chopped
- heaped 1/2 cup homemade toffee coarsely chopped
- 1 1/4 cups all-purpose flour
- 1/4 cup black cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 tbsp unsalted butter softened or melted and cooled slightly
- 1/3 cup light brown sugar packed
- 3 tbsp granulated sugar
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- 3/4 tsp espresso powder
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Whisk flour, black cocoa powder, baking powder, baking soda, salt, and espresso powder in a bowl.
- Beat butter, brown sugar, and granulated sugar until smooth and slightly lighter.
- Mix in the egg and vanilla until the mixture looks glossy and combined.
- Add the dry ingredients and mix just until a thick chocolate dough forms.
- Fold in chopped semisweet chocolate, milk chocolate, and toffee pieces.
- Scoop dough balls onto the prepared sheets and chill for 20 minutes if the dough is soft.
- Bake for 9 to 11 minutes until the edges look set and the centers remain soft.
- Cool cookies on the baking sheet for 10 minutes before transferring to a rack.
Notes
Storage: Store cooled cookies in an airtight container at room temperature for 3 to 4 days with parchment between layers.
Freezing: Freeze baked cookies or scooped dough balls for up to 2 months in airtight packaging.
Best Tips: Pull the cookies from the oven while the centers still look soft because they finish setting on the warm pan.
Variations: Use all semisweet chocolate, add chopped pecans, or finish warm cookies with flaky salt for contrast.
Dough Texture: If the dough feels too soft to scoop neatly, chill it for 20 minutes before baking.
Serving Ideas: Serve with milk, coffee, vanilla ice cream, or tuck cooled cookies into dessert gift boxes.