I feel like every time I make a new flavored cookie, it becomes my favorite. And this is coming from someone that honestly doesn’t eat a lot of cookies. Yes, I make cookies every week. But they are mainly for packing in lunches and for a quick dessert for the kids and my husband after dinner. Cookies are definitely not the first thing I grab for when I want a sweet fix. With that being said, there are a choice few cookies that I will go to first. Most of them revolve around the holiday season. This cookie, however, I couldn’t wait to get my hands on after lunch (that’s when I generally eat dessert).
There are so many layers of flavor going on with this cookie. I used my favorite chocolate chip cookie as a base, because let’s be honest- those are the freaking best cookie ever. This particular recipe I used chopped bittersweet chocolate instead of chocolate chips, so you get big and little chunks of chocolate throughout each cookie. I also added a generous tablespoon of espresso and a cup of toffee bits. So many amazing flavors going on here. Every bite is like a cascade of flavors. First thought is “yum, butter, then wait! Chocolate! Oh my, then a little espresso, ohhh toffffeee”. Every bite is just.like.that. And, these last for days in a well covered cookie jar. If you can make them last that long.
- 16 Tablespoons unsalted butter, at room temperature
- 1 cup firmly packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups unbleached, all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 Tablespoon instant espresso powder
- 1 cup toffee bits
- 12 ounces bittersweet chocolate, chopped
- Preheat the oven to 325ºF. Line three baking sheets with parchment paper or silpat. Set aside.
- In the bowl of your electric mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy, about 3-4 minutes. (Be sure to thoroughly mix because this is what makes your cookies flat and beautiful!) Add eggs and vanilla and beat until just fluffy again. In a separate bowl, whisk together the flour, baking soda, salt and espresso powder. Add the flour to the butter mixture at a low speed, and beat just until incorporated. Stir in the chopped chocolate and toffee bits until combined.
- Scoop the dough into small rounds, about 2 tablespoons each, and place on the cookie sheets, spacing a few inches apart.
- Place in the preheated oven and bake cookies for 15-20 minutes, or until just barely golden brown around the edges. Let cool completely before removing from baking sheets. Store in an airtight container at room temperature up to 5 days.