Ingredients for Double Chocolate Espresso Toffee Cookies
- Unsalted Butter
- Granulated Sugar
- Light Brown Sugar
- 2 large eggs
- Pure Vanilla Extract
- Instant Espresso Powder
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup toffee pieces
- 1 cup chocolate chips
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How to Make Double Chocolate Espresso Toffee Cookies
- Preheat oven to 325°F (160°C). Line 3 baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and 1 tablespoon instant espresso powder. Scrape down the sides of the bowl.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Scrape down the bowl.
- Stir in 1 cup toffee pieces and 1 cup chocolate chips.
- Using a cookie scoop (approximately 1.5-ounce size), drop rounded scoops of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 16-18 minutes, rotating baking sheets halfway through, until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Once cool, store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
101g
Fat
38g
Carbs
12g
