These Espresso Toffee Chip Cookies are a twist on a classic chocolate chip — made with freshly milled flour and sourdough discard for depth and tenderness. The espresso doesn’t overpower; it simply enhances the chocolate and adds warmth, making these cookies feel elevated without being fussy. The buttery toffee bits melt into little pockets of caramel crunch that make each bite feel special. They’re the kind of cookies you pull from the oven on a slow afternoon, with flour dusted on the counter and little hands waiting nearby.

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Why Fresh Milled Flour?

Fresh milled flour keeps the entire wheat berry intact, including the bran, germ, and endosperm. This means it delivers naturally occurring fiber, healthy fats, and essential nutrients in every bake. When you mill flour fresh, you preserve B vitamins, vitamin E, iron, zinc, and magnesium that disappear during commercial processing.

By using fresh milled flour, you support digestion, steady energy, and overall wellness — not just empty calories.

I have the NutriMill Classic. I use mine several times a week and have had no issues in over two years. It is a great, affordable grain mill.

Why Use Sourdough?

Sourdough fermentation actively breaks down complex carbohydrates and reduces phytic acid in the grain. This process helps your body absorb minerals more easily and improves digestion. The natural bacteria and wild yeast in sourdough also slow down how quickly your body processes carbohydrates, which supports balanced blood sugar.

Sourdough adds depth of flavor while improving the structure and texture of baked goods. When you combine sourdough with fresh milled flour, the two work together to create baked goods that taste better and feel more nourishing.

How to Make Your Own Brown Sugar:

A simple way to make your own brown sugar is to mix cane sugar (or regular granulated) with molasses. I use 200 grams (1 cup) grams organic cane sugar to 20 grams molasses (1 tbsp). You can adjust this to how dark you want your sugar. I like the Golden Barrel brand, and have used both the baking molasses or the blackstrap molasses. Both are delicious, the blackstrap has a stronger flavor though. I personally love the Blackstrap flavor. You can hand mix it, but it does take a while to incorporate it. I bulk make it, so I fill my Bosch and use the wire whips to mix it up in a few minutes.

close up view of espresso toffee chip cookies

The gooey melted toffee bits uplevel your normal chocolate chip cookie!

Ingredients You’ll Need

Soft white wheat – soft white wheat is ideal for cookies, einkorn is amazing too!
Baking soda
Baking powder
Espresso powder – I use this espresso powder
Salt – I use pink himalayan salt, but any salt will work
Butter – softened to room temperature
Brown sugar – see above for how to make your own brown sugar
Cane sugar – you can also use regular granulated sugar
Egg
Sourdough starter – active or discard. This is optional but I love the flavor and nutritional benefits it adds. Simply omit if you do not want to add it.
Vanilla – I love my homemade vanilla extract!
Coffee extract – You can use store bought or homemade extract
Chocolate chips – milk or dark depending on your preference
Toffee bits

Equipment/Ingredients I Use

Grain Mill
Bosch Mixer
Sheet Pan w/ lid – I love this set that comes with lids for an easy fridge ferment
Parchment Paper
Cookie Scoop – I like this set, the medium is my normal cookie size. The large for jumbo and small for mini cookies.
Espresso Powder
Golden Barrel Molasses

Making Espresso Toffee Chip Cookies

Prepare the Dry Ingredients

Start by milling your flour. Soft white wheat works best for these cookies. Next, add the freshly milled flour to a bowl. Then whisk in the baking soda, baking powder, espresso powder, and salt. Mix gently until everything looks evenly combined. Set the dry ingredients aside while you prepare the wet ingredients.

Mix the Wet Ingredients

In the bowl of a stand mixer, add the room-temperature butter and both sugars. Cream them together on medium speed for about two minutes. The mixture should look light and fluffy. Next, add the eggs, sourdough starter, vanilla extract, and coffee extract. Scrape down the sides of the bowl as needed. Continue mixing for two to three minutes, until the dough looks smooth, soft, and well blended.

Combine the Dough

Gradually add the dry ingredients to the wet ingredients while the mixer runs on low speed. Add the flour mixture slowly to prevent overmixing. Stop mixing when the flour is just incorporated. Overmixing at this stage can create dense cookies. After that, pour in the toffee bits and chocolate chips. Stir them in gently by hand to keep the cookie dough tender.

Chill the Dough

Next, scoop the cookie dough using a cookie scoop. Place the dough balls on a cookie sheet with a lid. Refrigerate the dough for at least 30 minutes before baking. Chilling helps the cookies hold their shape. For a longer sourdough ferment and deeper flavor, refrigerate the dough overnight. If you prefer to roll the cookies by hand, chill the dough for 30 minutes first to make shaping easier.

Bake the Cookies

When you are ready to bake, preheat the oven to 375°F. Line two baking sheets with parchment paper. Then place the chilled cookie dough balls on the prepared sheets, spacing them at least two inches apart. Bake the cookies for 10 to 12 minutes. The edges should look set and slightly crisp, while the centers remain soft.

Finally, remove the baking sheets from the oven. Let the Espresso Toffee Chip Cookies cool on the pan for five minutes. Then transfer them to a wire rack to cool completely before serving.

Making Cookies in Advance

For a longer ferment, cover the cookie balls and place it in the refrigerator overnight or up to 2 days. This allows the sourdough to develop more flavor and supports easier digestion.

To freeze for later, flash freeze on a pan, then transfer to a freezer bag to bake later. I really like these pans with lids for flash freezing or fermenting in the refrigerator. When ready to bake simply place them on a pan straight from the fridge or freezer and bake. If baking from frozen you may need to add 5 minutes to the bake time.

Tips for Espresso Toffee Chip Cookies

Use room-temperature ingredients – Soft butter blends more easily and creates a smoother dough.

Chill the dough before baking – Chilling helps the cookies hold their shape and improves texture.

Watch the bake time closely – Remove the cookies when the edges feel set but the centers still look soft. While baking, the cookies will puff up. Once they cool, the cookies will flatten.

Store properly for best texture – Keep baked cookies in an airtight container at room temperature for up to three days.

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