Espresso Toffee Chip Cookies with Fresh Milled Flour
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.
Equipment
- 2 cookie sheets
Ingredients
Dry Ingredients
- 440 g soft white wheat 3 1/2 cups
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3 tbsp espresso powder
- 1 1/2 tsp salt
Wet Ingredients
- 226 g butter room temp (1 cup)
- 200 g cane sugar 1 cup
- 200 g brown sugar 1 cup
- 2 eggs
- 125 g sourdough starter 1/2 cup
- 1 tsp vanilla extract
- 2 tsp coffee extract
Add-ins
- 1 cup toffee bits
- 1 cup chocolate chips
Instructions
Dry Ingredients
- Start with milling your flour.
- Gently whisk together the soft white wheat, baking soda, baking powder, espresso powder, and salt. Set aside.
Wet Ingredients
- In a mixer cream room temperature butter and sugars together, for about 2 minutes, at medium speed.
- Add eggs, sourdough starter, vanilla extract, and coffee extract, scraping the sides of the bowl when necessary. Mix for 2-3 minutes or until the mixture is soft and fluffy.
Combine
- Gradually add the dry mixture to the wet mixture while the mixer is stirring at low speed. Stop mixing when the flour is just incorporated. Be careful not to over mix, otherwise, the cookies will be dense.
- Pour in the toffee bits and chocolate chips, stir in by hand.
- I like to scoop the dough with a cookie scoop, then refrigerate for a minimum of 30 minutes before baking. For a longer ferment, refrigerate overnight. If shaping the cookies by hand, refrigerate the dough for 30 minutes first for easier rolling. My favorite is a 12-24 hour fridge ferment.
Bake
- When ready to bake, preheat the oven to 375° F and line cookie sheets with parchment paper. Place the shaped cookie balls at least 2 inches apart on the prepared baking sheets.
- Bake the cookies at 375° for 10-12 minutes, or until the edges are starting to get crispy and the center is just soft.
- Allow the Espresso Toffee Chip Cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.