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Prep time
10 minutes
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Cook time
20 minutes
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Makes
3 dozen
Author Notes
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! Read more at: http://thewoodandspoon.com/toffee-espresso-chocolate-chip-cookies/ —Kate Wood
Ingredients
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1 cup
unsalted butter, at room temp
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1-3/4 cups
brown sugar, packed
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1/2 cup
sugar
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4 teaspoons
espresso powder
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2
large eggs
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2 teaspoons
vanilla extract
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3 cups
all-purpose flour
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1 teaspoon
baking soda
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1 teaspoon
baking powder
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1/2 teaspoon
salt
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9 ounces
chopped dark chocolate (I use 70%)
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1 cup
toffee baking bits
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Extra sea salt, for sprinkling
Directions
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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.
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