Double Chocolate Espresso Toffee Cookies

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Total Time
33mins
Prep
15 mins
Cook
18 mins

The name says it all. I use a scoop to make these large cookies. The recipe is from the food blog culinaryconcoctionsbypeabody.com. She credits the recipe as a being an adaption from The Great Book of Chocolate, by David Lebovitz.

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Ingredients

Nutrition

Directions

  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.