|Coffee Toffee Chocolate Chip Cookies|
- 1 1/3 cups flour
- 2 rounded tablespoons espresso powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract or butterscotch flavouring (or both! Hint, hint.)
- 1/2 cup dark chocolate chips
- 1/2 cup white chocolate chips
- 1/4 toffee chips ( I use Skor brand)
Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.
In a medium sized bowl whisk together flour, salt, espresso powder and baking soda.
In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not overmix. Fold in the chocolate chips, white chocolate chips and toffee chips.
Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.
Over baking is the biggest problem with most chocolate chip cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven.
Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.