Double Chocolate Espresso Toffee Cookies

"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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Ready In:
33mins
Ingredients:
12
Yields:
3 cookies
Serves:
20
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ingredients

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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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Reviews

  1. These were absolutely fabulous. The people with whom I've shared these with can't stop raving. Very rich, very chocolately, and you don't get an overwhelming coffee taste.
     
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RECIPE SUBMITTED BY

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.
 
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