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1 ¼ c. granulated sugar
1 Tbsp. Espresso powder
2/3 c. brown sugar, packed
1 c. semi-sweet chocolate chips
1 egg
1 ½ c. toffee pieces
1 tsp. vanilla extract
1 ½ c. all-purpose flour
1 tsp. Clabber Girl Baking Powder
½ tsp. Clabber Girl Baking Soda
1 c. unsalted butter, room temperature (2 sticks)
2 tsp. kosher salt
Preheat the oven to 350° F. Line a baking sheet with parchment paper. In a large mixing bowl, cream the butter and sugars together until thoroughly combined and the mixture becomes light and fluffy. Add the vanilla. Add the egg and mix until completely incorporated. Add the flour, salt, baking powder and baking soda. Mix until thoroughly combined. Mix in the espresso powder, chocolate chips and toffee pieces. Scoop out the cookie dough (about 2 Tbsp. size scoops) onto the parchment lined baking sheet, space them 2-inches apart. Chill the scooped cookies in the refrigerator for 1 hour. Bake chilled cookies, at 350° F, for 8-10 minutes.
1 ¼ c. granulated sugar
1 Tbsp. Espresso powder
2/3 c. brown sugar, packed
1 c. semi-sweet chocolate chips
1 egg
1 ½ c. toffee pieces
1 tsp. vanilla extract
1 ½ c. all-purpose flour
1 tsp. Clabber Girl Baking Powder
½ tsp. Clabber Girl Baking Soda
1 c. unsalted butter, room temperature (2 sticks)
2 tsp. kosher salt
Preheat the oven to 350° F. Line a baking sheet with parchment paper. In a large mixing bowl, cream the butter and sugars together until thoroughly combined and the mixture becomes light and fluffy. Add the vanilla. Add the egg and mix until completely incorporated. Add the flour, salt, baking powder and baking soda. Mix until thoroughly combined. Mix in the espresso powder, chocolate chips and toffee pieces. Scoop out the cookie dough (about 2 Tbsp. size scoops) onto the parchment lined baking sheet, space them 2-inches apart. Chill the scooped cookies in the refrigerator for 1 hour. Bake chilled cookies, at 350° F, for 8-10 minutes.