Ingredients: |
Ingredients: 1 cup unsalted butter, softened to room temp.
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
2 tbsp espresso powder
1/2 cup natural cocoa powder
2 cups all purpose flours
1 tsp baking soda
1/2 tsp salt
2 tsp cornstarch
4 heath candy bars, chopped Or Bits O Brickle Chips
3/4 cup semi sweet chocolate chips
3/4 cup milk chocolate chips
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Directions: |
Directions:In the bowl of stand mixer with the paddle attachment cream together softened butter and both sugars until light and fluffy, around 5 minutes. Scrape down sides and bottom of bowl occasionally.
Add in eggs, vanilla, and espresso powder and mix until incorporated.
In a separate bowl whisk together cocoa powder, flour, baking soda, salt, and cornstarch.
Slowly with the mixer on low speed add the dry ingredients to the wet ingredients, mixing just until combined.
Add in chopped heath bars and both types of chocolate chips and fold in with a spatula to evenly incorporate.
Cover dough and let chill in fridge for at least 3 hours or overnight. When ready to bake remove dough from fridge 10 minutes prior to soften up enough to be able to scoop.
Preheat oven to 350° and line a baking sheet with parchment paper. Using a medium cookie scoop (or roughly two tablespoons of dough) portion your cookie dough out into balls and place atleast 2 inches apart on baking sheet.
Bake in middle rack of oven for 8-12 minutes, depending on the size of your cookies. The cookies will be just set. Let cool for 5 minutes on cookie sheet and transfer to cooling rack to cool to room temperature before storing. Top with flaky sea salt fresh out of the oven if desired! |
This recipe for Chocolate Coffee Toffee Cookies is from