Espresso Toffee Cookies

Directions

• Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper for easy cleanup.
• Cream the butter, brown sugar, and granulated sugar together in a mixing bowl until the mixture is light and fluffy.
• Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
• In another bowl, whisk together the flour, baking soda, salt, and espresso powder until combined.
• Gradually incorporate the dry ingredients into the wet mixture, mixing well until a dough forms.
• Fold in the toffee bits evenly so they are distributed throughout the cookie dough.
• Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake the cookies in the preheated oven for 9-11 minutes or until the edges are golden brown.
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
• Store the cookies in an airtight container for up to a week to maintain their freshness.