Espresso Toffee Chocolate Chip Cookies
Total Time
25 minutes
Prep Time
15 minutes
Rating
4.67 out of 5 stars
(6)
Ingredients
30 servings
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, (at room temperature)
- 2 tablespoons espresso powder
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups chocolate chunks
- 1 cup toffee bits
- Flaked sea salt, (for sprinkling on cookies)
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Preparation
Step 1
Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
Step 2
In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
Step 3
Using a stand mixer, cream butter, sugars, and espresso powder together for about 1 minute. Add in the eggs and vanilla and mix until combined. Add the dry ingredients. Mix on low until just combined. Don't over mix. Use a spatula to stir in the chocolate chunks and toffee bits.
Step 4
Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.
Step 5
Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
Step 6
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