Dark Chocolate Toffee Espresso Cookies
Serves 3010 mins prep10 mins cook
Fabulous cookies full of chocolate, toffee bits, espresso and sea salt.
0 servings
What you need

cup all purpose flour

tbsp espresso powder

tsp baking soda

tsp baking powder

tsp salt

cup butter

cup granulated sugar
cup firmly packed brown sugar
extra large egg

egg yolk

tsp vanilla extract
cup toffee bits

oz chocolate chunks

fine sea salt
Instructions
0 Preheat your oven to 350 degrees 1 In a large bowl, beat 1 cup of room temperature butter with 2/3 cup of granulated sugar and 3/4 cup of brown sugar until creamy 2 Add 2 large eggs, 1 egg yolk and 2 teaspoons of vanilla extract and continue whipping until fully incorporated 3 Using a mesh sifter, sift 1 1/2 cups of bread flour, 1 cup of all purpose flour, 1 tablespoon of espresso powder, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder and 1/2 teaspoon of salt into the mixing bowl and mix until just combined 4 Fold in 1 1/4 cup of crushed toffee and 8 ounces of chocolate chunks 5 Place rounded tablespoons of cookie dough onto non-stick or parchment lined baking sheets 2 inches apart 6 Bake the cookies in a 350 degree oven for 8-10 minutes or until the edges just begin to brown 7 Transfer the baking rack onto a heat proof surface and let the cookie cool for 5 minutes before transferring them directly onto the cooling rack to continue cooling 8 Sprinkle the cookies with flaky sea salt 9 Store fully cooled cookies in an air tight container at room temperatureView original recipe

