Coffee Toffee Cookies

Start by browning 1 cup of butter in a medium sauce pan. Stir often watching for the water to evaporate out and the milk solids to drop down. Once they have dropped they will toast quickly. When you see them turning brown and letting off a nutty aroma take off the heat and add in 2 ice cubes or 2 TBSP water to stop the cooking all together. Set aside and allow to come to room temp.


When the butter has come to room temp whisk in the espresso powder and vanilla. Next, in a medium bowl, mix together the sugars, baking soda, baking powder and salt. Then add the butter mixture to the sugar mixture and cream together till fully combined. Add in the eggs and mix again till nice and creamy. Take a minute to breath in that lovely aroma. Then add in the flour directly to your mixing bowl. Stir in with a spatula till ribbons of flour are left. Then add in the toffee bits and mix all together. Scoop dough out into 2 oz. balls, top with chopped chocolate and set on a baking sheet. Now this is the hardest part, chill in the fridge overnight. Chilling the dough allows the flavors to develop fully and helps everything work together so beautifully. Please don't skip this step!

When you are ready to bake, Place 6 dough balls on a baking sheet evenly spaced. Bake for 8 minutes at 365°F top with coarse sea salt and enjoy.