Most espresso cookie recipes out there call for espresso powder in minimal amounts. Even then, it’s primarily used as a way to enhance the taste of the chocolate…not as a flavor in and of itself.
Basically, they’re dirty, dirty liars.
If I eat something with an ingredient as part of its name, I want that ingredient to be noticeable. In an effort to do just that, I did a little experimenting with finely ground espresso. And, since coffee goes well with toffee (at least in the rhyming sense), I decided to throw some of that in there too. The results were a rich, chewy, chocolatey cookie that could never be accused of false advertising.
INGREDIENTS (modified from Back To Her Roots)
- 2 cups all purpose flour
- 2 tablespoons finely ground espresso
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 + 1/4 cup butter (2 + 1/2 sticks), softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 + 1/2 cups toffee chips
DIRECTIONS (makes 30 cookies)
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In large mixing bowl, whisk together flour, espresso powder, baking soda, and salt. Set aside.
- In separate bowl, use a hand mixer and beat butter and sugars until creamy.
- Add eggs and vanilla and mix until fully incorporated.
- Beat in flour mixture, a little at a time, until fully incorporated.
- Fold in toffee chips until evenly distributed.
- Drop 2 tablespoons of dough about 2 inches apart onto the prepared cookie sheet. I used a 2 tablespoon cookie scoop because I’m a stickler for uniform cookies. It’s really the only bit of control I really have in life.
- Bake for 12 – 14 minutes.
- Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack.
- Disappoint your mom by giving them away because you’re respecting her wishes and not allowing her to eat sugar.