Espresso Heath Bar Chunk Cookies are thin, crisp and loaded with crunchy toffee bits. With plenty of espresso flavor, this is a cookie for grown ups.
My absolute all-time favorite ice cream is Ben & Jerry’s Coffee Heath Bar Crunch. These cookies have that same fantastic flavor combination.
I started with your standard chocolate chip cookie recipe, replaced 1/4 cup of the flour with cocoa, added a tablespoon of espresso powder, added a little extra brown sugar versus white sugar.
The cookies were good, but they tasted more like chocolate than espresso. So I upped the espresso powder to a 1/4 cup and used just enough cocoa to deepen the color and accentuate the coffee flavor.
I originally envisioned a cookie with a softer texture, more like a Toll House cookie. But I really like the thin and crisp texture that I got with slightly less flour and more sugar.
Beware, these cookies are addictive!
Scroll through the process photos to see how to make Espresso Heath Bar Cookies:
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Espresso Heath Bar Chunk Cookies
- 11 1/2 oz all purpose flour (2 1/4 cups)
- 1 oz dutch process cocoa powder (2 tablespoons)
- 1 teaspoon table salt
- 1 teaspoon baking soda
- 8 oz unsalted butter
- 4 oz granulated sugar (1/2 cup)
- 8 oz brown sugar (1 cup)
- 1 tablespoon vanilla extract
- 2 1/4 oz instant espresso powder (1/4 cup)
- 2 large eggs
- 2 cups Heath Bar chunks
- Preheat the oven to 350°F. Line two sheet pans with parchment paper. Sift the flour, cocoa, salt and baking soda. Set aside.11 1/2 oz all purpose flour, 1 oz dutch process cocoa powder, 1 teaspoon table salt, 1 teaspoon baking soda
- Cream the butter with both sugars, vanilla and espresso powder. Add the eggs and mix to combine. Add the dry ingredients and mix to combine.8 oz unsalted butter, 4 oz granulated sugar, 8 oz brown sugar, 1 tablespoon vanilla extract, 2 1/4 oz instant espresso powder, 2 large eggs
- Add the Heath Bar chunks, finish mixing in by hand to avoid breaking up the toffee bits.2 cups Heath Bar chunks
- Use a #40 scoop (3/4 oz) or tablespoon to scoop the dough into 1.5" balls. Place the cookie balls onto the sheet pan, spacing them 2" apart. At this point some or all of the cookie balls can be frozen to be baked later.
- Bake until the tops are lightly puffed and still soft, about 10 minutes. Cool for 5 minutes before transferring to a cooling rack.
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