Toffee Espresso Chocolate Chip Cookies

• 1 cup unsalted butter, at room temp
• 1-3/4 cups brown sugar, packed
• 1/2 cup sugar
• 4 teaspoons espresso powder
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 9 ounces chopped dark chocolate (I use 70%)
• 1 cup toffee baking bits
• Extra sea salt, for sprinkling

1. Preheat the oven to 350 degrees. In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, sugar, and espresso powder on medium speed until smooth about a minute. Add the eggs and vanilla extract and stir to combine. Scrape the sides of the bowl and add the flour, baking soda, baking powder, and salt. Stir until barely combined and then add the dark chocolate and toffee. Stir to combine. Refrigerate the dough for 30 minutes if it is really soft or shiny.
2. Scoop medium-sized rounds of dough (I use a medium cookie scoop) two inches apart on a large baking sheet rimmed with parchment paper. Bake in the preheated oven for 11-12 minutes or until the edges of the cookie are starting to golden. Allow to cool briefly before serving.

unsalted butter, brown sugar, sugar, espresso powder, eggs, vanilla, allpurpose, baking soda, baking powder, salt, dark chocolate, toffee baking bits, salt

Taken from food52.com/recipes/77595-toffee-espresso-chocolate-chip-cookies (may not work)