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Chocolate Chip Toffee Espresso Cookies

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Chocolate Chip Toffee Espresso Cookies

Anything with espresso gets my attention. I am a lover of espresso and toffee. I am also obsessed with cookies. I knew these chocolate chip toffee espresso cookies would be a hit with my family. There is something about biting into a fresh baked cookie right out of the oven. I have to be honest. I actually made these a couple months ago at my mom’s house, since the oven is still needing to be put in. So, my family is ready for a good homemade cookie. This is my gooey chocolate chip cookie recipe with some added flair. These espresso toffee cookies will make your taste buds sing. There is just enough espresso to wake you up and the toffee bits give this cookie incredible crunch and flavor. These chocolate chip toffee espresso cookies are must to bake up this weekend.

Chocolate Chip Toffee Espresso Cookies

Ingredients

  • 2 sticks of salted room temperature butter
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla
  • 1 egg
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup of instant espresso powder
  • 2 cups toffee candy bars (i.e. heath or skor), chopped finely
  • 1 cup 60% bittersweet chocolate chips

Instructions

  • Preheat oven to 375 degrees.
  • With a stand mixer or electric mixer beat butter till pale yellow (1-2 minutes).
  • Add white and brown sugar and beat until creamy (2-3 minutes).
  • Add egg and vanilla and beat till light and fluffy (2-3 minutes).
  • In a separate bowl mix together flour, baking soda, and espresso powder.
  • In batches, slowly pour in flour into sugar mixture (this keeps you from being covered in flour). Mix together until all flour is well blended (3-4 minutes).
  • Then pour in chocolate chips and chopped toffee and mix with a spoon.
  • The dough will be thick and its easier to mix in the chocolate chips and toffee with a spoon.
  • Put in a sealed container and refrigerate at least 3 hours or overnight. I refrigerate my dough because I do not like flat cookies. I like some poof to mine.
  • Use a tablespoon scoop and roll cold dough into balls and set on cookie sheet. Bake for 8-10 minutes. !! Do not overcook !! These should be brown on the outside and almost white on top. Cool for 4 minutes. Then transfer to wire rack. Store in an airtight container.
  • You can also freeze the dough balls. Use tablespoon scoop place on parchment lined cookie sheets and place in freezer. Let freeze for about an hour and take out and throw in freezer safe bags. Let dough thaw before baking.

 

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