Toffee Chocolate Chip Cookies with Espresso Marbling
Sweet, buttery toffee meets rich chocolate chips, with a bold espresso marbling swirling throughout. Crunchy, chewy, and dangerously addictive.
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup toffee bits
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup dark chocolate chips
- 1 tbsp instant espresso dissolved in 1 tbsp hot water
Instructions
- Preheat & Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, toffee bits, baking powder, and salt.
- Cream Butter & Sugar: Beat softened butter and brown sugar with an electric mixer until light and fluffy (about 2 minutes).
- Add Wet Ingredients: Beat in the egg and vanilla extract until smooth and fully combined.
- Combine Mixtures: Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips gently.
- Create Espresso Marbling: Drizzle the dissolved espresso over the dough. Swirl it with a spatula to create a marbled effect without fully mixing.
- Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 9-10 minutes or until the edges turn golden brown.
- Cool: Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Notes
Nutritional Values (Per Serving)
- Calories: 170 kcal
- Total Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Calcium: 2%
- Iron: 4%
- Potassium: 3%
- Magnesium: 4%
- Vitamin E: 2%
Additional Notes/Tips
- Toast toffee bits for a deeper caramel flavor.
- Chill the dough for thicker cookies.
- Swap dark chocolate chips for milk chocolate if you're feeling sweet.
- Drizzle melted espresso chocolate over cooled cookies for extra decadence.
- Best served with a hot espresso shot for flavor harmony.