Ingredients
Method
- Preheat the oven to 350ºF (175ºC). Line cookie sheets with parchment paper.
- Cream together the room-temperature butter, granulated sugar, and brown sugar using an electric mixer for about 4 minutes until light and fluffy.
- Add the eggs and vanilla extract to the butter mixture and beat for 1 minute until fully combined.
- Gradually add the dry ingredients (flour, cocoa powder, espresso powder, baking soda, and salt) and mix for about 30 seconds, just until combined.
- On low speed, fold in the chopped toffee bars and dark chocolate pieces until evenly distributed.
- Using a 2-inch cookie scoop, drop cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra pieces of toffee on top of each cookie.
- Bake the cookies for about 10 minutes, or until they are set but still soft in the center. Do not overbake to keep them chewy.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
A rich, indulgent cookie combining dark chocolate and toffee with an espresso kick. Perfect for coffee lovers!