Espresso and Lime

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 temperature