Double Chocolate Espresso Toffee Cookies
- Ready In:
- 33mins
- Ingredients:
- 12
- Yields:
-
3 cookies
- Serves:
- 20
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
directions
- 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.
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RECIPE SUBMITTED BY
Marie Nixon
Villa Park, Illinois
I am married and mother to an adult son, two rescue dogs; a small pug mix and a young Yorkshire Terrier. I prefer baking to cooking. I have a wonderful husband who will clean-up after I do the cooking.