Double Chocolate Espresso Toffee Cookies

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• 8 ounces unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 teaspoons instant espresso powder
• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup toffee pieces
• 1 cup mini semisweet chocolate chips

Recipe

• 1 preheat oven to 325 degrees farenheit.
• 2 line 3 baking sheets with parchment paper or spray with baking spray.
• 3 in a large bowl, using an electric mixer, cream the butter and sugars until light and fluffy.
• 4 add the eggs, vanilla, and espresso powder.
• 5 mix well, stopping once to scrape the sides and bottom of the bowl.
• 6 sift together the flour, cocoa powder, baking soda, and salt.
• 7 mix into the creamed butter mixture, scraping again. stir in the toffee pieces and chocolate chips.
• 8 scoop the cookie dough using a cookie scoop, so that they are about the size of a golf ball, arranging them at least 2 inches apart.
• 9 bake until the cookies are just flat, 16 to 18 minutes, turning and rotating the baking sheets as necessary for even baking.
• 10 let cool about 10 minutes before transferring from the baking sheet to the cooling rack. once cool, store at room temperature in an airtight container for up to 3 days.