Coffee Toffee Chocolate Chip Cookies
Coffee Toffee Chocolate Chip Cookies - A soft and chewy chocolate chip cookie filled with hints of coffee and bits of buttery toffee.
Servings 18 cookies
- 1 ⅓ cups Bob's Red Mill All-Purpose Flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 3 teaspoons espresso powder
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract optional
- ¾ cup toffee bits divided
- ¾ cup semisweet chocolate chips divided
In a medium bowl, combine flour, salt, baking soda and espresso powder.
Using a hand mixer or stand mixer, beat butter and both sugars for a couple minutes, until smooth and creamy. Add egg and extracts and beat to combine (scraping the sides of the bowl as necessary). Add flour mixture and beat until combined. Stir in ½ cup toffee bits and ½ cup chocolate chips (reserving the remaining amounts for topping the cookies). Place the dough in the refrigerator for 1 hour.
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners. Scoop the dough into 1 ½ tablespoon portions and place a couple inches apart on prepared baking sheets. Press several of the remaining chocolate chips onto the top of each dough mound (this will allow some of the chocolate chips to be visible). Bake for 9-11 minutes, the edges should be completely set and the center should be slightly underdone. Place the baking sheets on cooling racks and immediately sprinkle the top of the cookies with some of the remaining toffee bits (they will melt slightly and stick as the cookies cool).