MAKES 24 cookies
TOTAL TIME: 40 minutes
You can substitute espresso granules for the espresso powder; however, they might not dissolve as readily in the water.
|
2 |
cups (10 ounces) all-purpose flour |
|
¾ |
teaspoon baking soda |
|
½ |
teaspoon salt |
|
2 |
tablespoons instant espresso powder |
|
1 |
tablespoon hot water |
|
10 |
tablespoons unsalted butter, melted |
|
1¼ |
cups (8¾ ounces) sugar |
|
2 |
large eggs |
|
1 |
teaspoon vanilla extract |
|
¾ |
cups toffee chips |
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, baking soda, and salt together in bowl.
2. Whisk espresso powder and water together in large bowl until espresso dissolves, then whisk in melted butter and sugar until incorporated. Whisk in eggs and vanilla until smooth. Gently stir in flour mixture with rubber spatula until soft dough forms. Fold in toffee chips.
3. Working with 2 tablespoons dough at a time, drop cookies 2 inches apart on prepared baking sheets.
4. Bake cookies until edges are set but centers are still soft and puffy, about 16 minutes, switching and rotating baking sheets halfway through baking. Let cookies cool slightly on baking sheets. Serve warm or at room temperature.