Coffee Toffee Chunk Cookies

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 3 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 4 ounces chocolate, finely chopped (such as callebaut or ghiradelli)
• 1 1/2 cups unsalted butter, at room temperature, cut into tablespoon-sized pieces
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 tablespoon instant espresso powder
• 2 teaspoons vanilla extract
• 1 1/4 cups semisweet chocolate chunks
• 7 ounces chocolate-covered english toffee bars, such as heath bars, chopped (5, 1.4 oz bars cut into1/2-inch pieces)

Recipe

• 1 preheat oven to 325 degrees. line 2 cookie sheets with parchment paper.
• 2 whisk flour and salt together in a small bowl to aerate and combine; set aside.
• 3 melt the chocolate in top of double boiler or microwave; stir until smooth.
• 4 in a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. add sugar and brown sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. dissolve the instant powder in the vanilla, then beat into butter mixture. beat in melted chocolate. add about one-third of flour mixture and mix on low speed. gradually add remaining flour mixture, mixing just until blended. stir in chocolate chunks and chopped toffee bars. (you may freeze dough up to 1 month; defrost in refrigerator overnight before proceeding).
• 5 drop by generously rounded tablespoon 2 inches apart on cookie sheets. flatten cookies with palm of hand to about 1/2-inch thickness.
• 6 bake for about 25 minutes or just beginning to turn light golden brown. the centers will still be a bit soft. place sheets on racks to cool cookies for 2 minutes, then remove cookies from sheets and place directly on racks to cool.