Recipe by Marie Nixon
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.
- 226.79 g unsalted butter, at room temperature
- 236.59 ml granulated sugar
- 236.59 ml light brown sugar
- 2 large eggs
- 4.92 ml pure vanilla extract
- 9.85 ml instant espresso powder
- 473.18 ml all-purpose flour
- 158.51 ml unsweetened cocoa powder
- 4.92 ml baking soda
- 4.92 ml salt
- 236.59 ml toffee pieces
- 236.59 ml mini semisweet chocolate chips
Directions See How It's Made
- Preheat oven to 325 degrees farenheit.
- Line 3 baking sheets with parchment paper or spray with baking spray.
- In a large bowl, using an electric mixer, cream the butter and sugars until light and fluffy.
- Add the eggs, vanilla, and espresso powder.
- Mix well, stopping once to scrape the sides and bottom of the bowl.
- Sift together the flour, cocoa powder, baking soda, and salt.
- Mix into the creamed butter mixture, scraping again. Stir in the toffee pieces and chocolate chips.
- 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.
- Bake until the cookies are just flat, 16 to 18 minutes, turning and rotating the baking sheets as necessary for even baking.
- 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.