Dark Chocolate Toffee Espresso Cookies
Fabulous cookies full of chocolate, toffee bits, espresso and sea salt.
Servings: 30 Cookies
Ingredients
- 1 1/2 cups of bread flour
- 1 cup of all purpose flour
- 1 tablespoon of espresso powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of sea salt
- 1 cup of butter, room temperature
- 2/3 cup of granulated sugar
- 3/4 cup of brown sugar, packed
- 2 large eggs
- 1 egg yolk
- 2 teaspoons of vanilla extract
- 1 1/2 cups of toffee bits
- 8 ounces of chocolate (dark or semi-sweet), roughly chopped or chunks
- flaky sea salt (for garnishing)
Instructions
- Preheat your oven to 350 degrees
- In a large bowl, beat 1 cup of room temperature butter with 2/3 cup of granulated sugar and 3/4 cup of brown sugar until creamy
- Add 2 large eggs, 1 egg yolk and 2 teaspoons of vanilla extract and continue whipping until fully incorporated
- Using a mesh sifter, sift 1 1/2 cups of bread flour, 1 cup of all purpose flour, 1 tablespoon of espresso powder, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder and 1/2 teaspoon of salt into the mixing bowl and mix until just combined
- Fold in 1 1/4 cup of crushed toffee and 8 ounces of chocolate chunks
- Place rounded tablespoons of cookie dough onto non-stick or parchment lined baking sheets 2 inches apart
- Bake the cookies in a 350 degree oven for 8-10 minutes or until the edges just begin to brown
- Transfer the baking rack onto a heat proof surface and let the cookie cool for 5 minutes before transferring them directly onto the cooling rack to continue cooling
- Sprinkle the cookies with flaky sea salt
- Store fully cooled cookies in an air tight container at room temperature