Double Chocolate Espresso Toffee Cookies

Recipe by Marie Nixon
READY IN: 33mins
YIELD: 3 cookies




  • 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.