Toffee Coffee Chocolate Chip Cookies. An amazing combination of flavours that might sound a bit odd but really works!

Toffee Coffee Chocolate Chip Cookies stacked on a white plate

Toffee Coffee Chocolate Chip Cookies

Toffee coffee brings to mind a flavoured cappuccino or latte, but neither of those was the inspiration for this recipe. I’m actually not a big fan of flavoured coffees, anyway.

Years ago though,  on one of my many road trips, I encountered this flavour combination in an incredibly delicious ice cream. It was a small independent ice cream shop, somewhere in New England but the location completely escapes me now.

Dark Chocolate Chips, to melt and dip the biscotti

I like dark chocolate chips in my cookies but semi-sweet or milk chocolate chips are easily substituted.

It was a creamy cappuccino flavoured ice cream with chunks of dark chocolate, white chocolate and toffee bits peppered throughout.
Spouse and I differ on chunky ingredients in ice cream. She prefers a simple ice cream and doesn’t like additions to it.

I, on the other hand think that chunks of nuts, fudge, chocolate, cherries etc, give great added flavour and texture to the enjoyment os a really good quality ice cream. Each to her own, I suppose.

I’d used espresso powder in cakes and cookies before, so when I was thinking of a new chocolate chip cookie version, a bottle of espresso powder in the pantry cupboard provided the inspiration.

White Chocolate Chips for Cranberry White Chocolate Magic Cookie Bars

Don’t like White Chocolate Chips,? Just use more dark chocolate chips instead.

It was then that I was reminded of that decadent ice cream and decided to see if I could translate it to a cookie. 

The result was amazing. Everyone, including Spouse absolutely loved them. Her ice cream criteria do not transfer to baked goods, thankfully.

Instant cappuccino powder is pretty easily found next to instant coffee in the supermarket these days. In a pinch though, you could use regular instant coffee crystals.

Since espresso powder is much finer, my suggestion for substituting instant coffee crystals is to add it to the flour and process them together in a food processor to evenly distribute snd break down the coffee crystals. That should work fine.

If white chocolate is not your thing, just add additional dark chocolate chips to the mix. They will be just as tempting and tasty.

I also think some pecans would be an awesome addition to this recipe as well, if you’d like to try that.

If you like this recipe, be sure to check out out collection of Favourite After School Cookies!

After School Cookies Collection



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Toffee Coffee Chocolate Chip Cookies

Yield: 18 cookies

Toffee Coffee Chocolate Chip Cookies

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Toffee Coffee Chocolate Chip Cookies. An amazing combination of flavours that might sound a bit odd but really works!

Ingredients

  • 1 1/3 cups flour
  • 2 rounded tablespoons espresso powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup butter
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips
  • 1/2 cup white chocolate chips
  • 1/4 toffee chips ( I use Skor brand)

Instructions

  1. Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.
  2. In a medium sized bowl whisk together flour, salt, espresso powder and baking soda.
  3. In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
  4. Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not overmix. Fold in the chocolate chips, white chocolate chips and toffee chips.
  5. Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.
  6. Over baking is the biggest problem with most chocolate chip cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven.
  7. Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.

Notes

 

 

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

  • Nordicware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
    Nordicware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
  • KitchenAid KHM512ER 5-Speed Hand Mixer, Empire Red
    KitchenAid KHM512ER 5-Speed Hand Mixer, Empire Red
  • Rock Recipes Cookies


    Rock Recipes Cookies

Nutrition Information

Yield

18

Serving Size

1

Amount Per Serving Calories 184 Total Fat 9g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 3g Cholesterol 25mg Sodium 154mg Carbohydrates 24g Net Carbohydrates 0g Fiber 1g Sugar 16g Sugar Alcohols 0g Protein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.