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Ingredients
| unsalted butter: 8 oz (at room temperature) |
| granulated sugar: 1 cup |
| light brown sugar (packed): 1 cup |
| eggs: 2 (large) |
| pure vanilla extract: 1 tsp |
| instant espresso powder: 2 tsp |
| all-purpose flour (unsifted): 2 cups |
| unsweetened cocoa powder (sifted): 2/3 cup |
| baking soda: 1 tsp |
| salt: 1 tsp |
| toffee bits: 1 cup |
| m&m's semisweet chocolate mini baking bits: 1 cup |
Double Chocolate Espresso Toffee Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
18 min -
Servings
3 serving(s)
Tags
- 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.