Nothing says Christmas more than a tray of cookies and these Chewy Mocha Toffee Chip Cookies are a super sweet gift to include on your cookie tray. The combination of coffee, chocolate, toffee and pecans is absolute perfection.
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I would have to say this is my most favorite cookie and it doesn't have to be the holidays for me to enjoy them. They are great as a dessert or snack and go perfect with a hot cup of coffee!
🍪 Cookie Exchange
These Chewy Mocha Toffee Chip Cookies are very easy to make and are the perfect cookie to give the chewy cookie lover as a food gift, or to take to a Christmas cookie swap.
The crisp edges lead way to a chewy but solid center that is bursting with nutty chocolate, mocha, and toffee flavors making it a great cookie for packing and shipping.
This cookie recipe yields two dozen very large cookies!
🥘 Ingredients
Granulated and Brown Sugar, the combination of sugars is what helps give this cookie is crisp edges and chewy centers.
Butter contributes to the flavor of this cookie as well as to the structure.
All purpose flour, I am very loyal to this brand.
Instant coffee granules, this is the instant coffee I used.
Baking powder for leavening and salt for enhancing the flavor.
Milk chocolate chips, I like the mildness of milk chocolate in this recipe in relation to the coffee flavor. I used this brand.
Toffee pieces give the cookie a little more chew. I used these toffee pieces.
Roasted pecans, be sure these unsalted and measure them before you chop them.
Brewed coffee and powdered sugar for the icing. Powdered sugar does make a difference, I have used many different brands but this brand is the best one.
⏲️ Baking time
These cookies are baked in a preheated 350 degree oven for 15 minutes, or until the cookie is lightly browned and is not wet on the top. Cool cookies for 5 minutes before removing from the baking sheet.
🔪 Instructions
Step 1:
- In a large mixing bowl with hand mixer at medium speed, cream together the butter, granulated sugar and brown sugar. Add the egg and beat until creamy.
- In a smaller mixing bowl, add the flour, baking powder, and salt. Stir to combine.
Step 2:
- Using hand mixer on low speed, mix in half of the flour mixture until combined. Add the remaining flour mixture and mix until thoroughly combined. Dough will get a little stiff but is still very workable.
- With a wooden spoon, stir in the chocolate chips, toffee bits, and pecan pieces.
Line 2 large cookie sheets with parchment paper. Scoop dough using ¼ cup scoop measure and place on cookie sheets about 2 inches apart.
Step 3:
- Bake for 15 minutes or until cookies are lightly browned and do not look wet on top.
- Remove from the cookie sheet and cool on cooling rack until completely cooled.
Step 4:
- While cookies are baking make the icing drizzle by combining the powdered sugar and coffee. Add more or less coffee if needed to make smooth enough to drizzle.
- Drizzle over cooled cookies.
- Store cooled cookies in an airtight container up to 1 week on the counter top, and 3 months in the freezer.
🍽 Equipment
- 2 large mixing bowls, one for the wet ingredients and one for the dry ingredients.
- Electric hand mixer, this makes it easier to cream together the shortening and sugars and takes less time than mixing with a spoon.
- Rubber scraper to scrape down sides of mixing bowl.
- Wooden spoon, used to stir in the chocolate chips, nuts, and toffee bits.
- A ¼ cup cookie scoop.
- Baking sheets
- Parchment paper to prevent cookies from sticking to the baking sheets.
- Spatula to remove the baked cookies from the cookie sheet.
- Storage container for the cookies
💭 Top Tips
- These cookies do spread out so be sure to leave at least 2 inches between the cookie dough on the baking sheet.
📖 Variations
- Swap out the milk chocolate chips for dark chocolate or white chocolate chips.
- Use toasted walnuts in place of the pecans.
- Leave the nuts out all together if you aren't a fan of nuts in cookies.
- Use the toffee bits coated in milk chocolate for extra chocolate in the cookie.
More Cookie Recipes To Try
- Pecan Pie Thumbprint Cookies
- Nanny's Raisin Filled Cookies
- Poinsettia Ball Cookies
- Chocolate Hazelnut Gingerbread Cookie Cups
- Raspberry Thumbprint Cookies
- Candy Cane Cookies
Related Recipes
*If you made this cookie recipe, please give it a star rating*
📖 Recipe
Chewy Mocha Toffee Chip Cookies
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Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter softened
- 1½ cup all-purpose flour
- 1 tablespoon instant coffee granules
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup milk chocolate chips
- ½ cup toffee chips
- ½ cup roasted pecans chopped
- 1 tablespoon coffee
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350 degrees. In a large mixing bowl with hand mixer at medium speed, cream together the butter, granulated sugar and brown sugar. Add the egg and beat until creamy.
- In a smaller mixing bowl, add the flour, instant coffee, baking powder, and salt. Stir to combine. Using hand mixer on low speed, mix in half of the flour mixture until combined. Add the remaining flour mixture and mix until thoroughly combined. Dough will get a little stiff but is still very workable.
- With a wooden spoon, stir in the chocolate chips, toffee bits, and pecan pieces.
- Line 2 large cookie sheets with parchment paper. Scoop dough using ¼ cup scoop measure and place on cookie sheets about 2 inches apart.
- Bake 15 minutes (longer if needed, cookies should not look wet on top). Remove from the cookie sheet and cool on cooling rack until completely cooled.
- Make the icing drizzle by combining the powdered sugar and coffee. Add more or less coffee if needed to make smooth enough to drizzle. Drizzle over cooled cookies.
Frank says
Ingredients say use baking soda and directions say baking powder. Which is it? I assume it should be baking powder?
Shelby Law Ruttan says
Hi Frank, your assumption is correct. Thank you for bringing this to my attention and I will get this fixed asap!
Carlsbad Cravings says
I love soft and chewy cookies and ANYTHING with toffee! These look divine!
Sheena @ Hot Eats and Cool Reads says
Oh my! Mocha and Toffee Chips?? Sounds like heaven to me!
Yvonne [Tried and Tasty] says
Ohmygosh, are you kidding? These look fantastic! I'm a cookie fanatic and I'm always looking for more recipes to add to my list of favs - these would do the trick nicely!
Mary Ellen says
These look so good, the cookie exchange is a great way to donate to Kids with Cancer!
R Yerkes says
These look so tasty! I love a good cookie, and I am definitely going to have to try this one soon!
Liz @ FloatingKitchen says
Glad you had time to participate in the swap again this year! And thanks for the cookies!!