These toffee espresso chocolate chip cookies are filled with coffee flavors and bits of toffee! Substitute your favorite chocolate chip for the chunks if preferred!
Total Time:30 minutes
Yield:3 dozen 1x
1 cup (230 gm) unsalted butter, at cool room temperature
1–1/2 cups (300 gm) brown sugar packed
3/4 cup (150 gm) sugar
1–1/2 tablespoons espresso powder
2 large eggs
2 teaspoons vanilla extract
3 cups (400 gm) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
10 ounces dark chocolate, roughly chopped
1 cup toffee bits
Sea salt, for sprinkling
Preheat the oven to 350 degrees. In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, sugar, and espresso powder on medium speed until smooth about a minute. Add the eggs and vanilla extract and stir to combine. Scrape the sides of the bowl and add the flour, baking soda, baking powder, and salt. Stir until barely combined and then add the dark chocolate and toffee. Stir to combine. Refrigerate the dough for 30 minutes if it is really soft or shiny.
Scoop medium-sized rounds of dough (I use a medium cookie scoop) two inches apart on a large baking sheet rimmed with parchment paper. Bake in the preheated oven for 11-12 minutes or until the edges of the cookie are starting to golden. Allow to cool briefly before serving.