Coffee Toffee Chocolate Chip Cookies
These coffee toffee chocolate chip cookies combine coffee toffee pieces, chocolate covered espresso beans and semi sweet chocolate chips. The toffee pieces melt and become gooey molten pools of caramel when the cookies are baked. The best part is the pieces that melt out of the sides and still remain a little bit of crunch.
“These chocolate chip cookies are kicked up in flavor with the addition of coffee toffee pieces and chocolate covered espresso beans. ”
Sprinkling the tops of the cookies with flaked sea salt really brings out the caramel and chocolate flavors. A light sprinkling will do. If you haven't tried adding salt to the tops of chocolate chip cookies I definitely recommend giving it a try. Adding it before baking allows for the salt to adhere to the cookies.
Using melted butter for these cookies adds a slight crackly top. The dough itself will be a bite greasy when you scoop it out but overall I like the texture of a cookie make with melted butter. I like a chewy cookie so I leave my dough in rounds before baking but if you like things crispier press the dough down slightly into a disk to help everything spread. Also if you like a gooey cookie reduce the baking time for a molten center.
Coffee Toffee Chocolate Chip Cookies
- 14 tablespoons unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon sea salt
- 2 teaspoon vanilla bean paste
- 1 egg plus 1 yolk
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 3/4 cup semisweet chocolate chips
- 1 cup chocolate covered espresso beans, roughly chopped
- 1 recipe coffee toffee crushed into small pieces, recipe below (you can also substitute 1/2 cup store bought toffee pieces)
*flaked sea salt for sprinkling
In a small bowl or sauce pan melt butter and set aside to cool before making your dough. Preheat the oven to 375 degree F and line a baking sheet with parchment paper or a silicone mat.
In the bowl of a stand mixer, mix together melted butter, brown sugar, granulated sugar and salt. Mix together for 1 full minutes. Then, add the egg, the additional yolk and vanilla bean paste to the mixture and mix again for 1 full minute until mixture is light and fluffy.
Meanwhile, in a small bowl mix together flour and baking soda. Fold the flour mixture into the cookie batter until full combine. Then, add in chocolate chips, chopped chocolate covered espresso beans and toffee pieces and mix until everything is incorporated.
Scoop the dough out by heaping tablespoons (or the size of your choice), sprinkle with flaked sea salt and place on the prepare baking sheet at least 2 inches apart. Bake in the preheat oven for 10-12 minutes until the side of the cookies just begin to brown.
Coffee Toffee : Combine 1/4 cup (4 tablespoons) unsalted butter, 1/4 cup granulated sugar and 1/4 teaspoon instant espresso powder in a small sauce pan over medium heat. Bring to a boil and cook until the mixture reaches 285 degrees F and is a dark amber color. Pour hot toffee on a sheet pan lined with parchment or silicone mat. Let cool until hard to the touch.
