Toffee Butter Chocolate Chunk Cookies

These Toffee butter chocolate chunk cookies are so flavorful and rich.  Most people say “OMG” when they bite into one.
Nearly impossible to just eat one!!

You can also freeze the dough for baking later. Place it in a container. Just scoop out balls the size you want and bake when the dough is at room temperature.

Ingredients;
1 cup (2 sticks ) of butter
2 cups unbleached flour
1 TSP baking soda
3/4 TSP kosher salt
1 cup packed dark brown sugar
1/3 cup granulated sugar
2 XLRG eggs
2 TSP vanilla paste is preferred but extract can also be used
1 TSP powdered espresso
2 toffee bars like “Heath”, chopped into 1/4″ pieces
1 1/2 cups 72% chocolate wafers or a bar cut into wafer like pieces
Parchment paper

Directions;
Preheat oven to 375.
Have all ingredients at room temperature.
In a med sauce pan melt and lightly brown the butter.  This takes about 8 mins. Let it cool a few minutes.  Mix together the flour, salt, and baking soda in a bowl and set aside. Add the sugars to a mixing bowl and blend adding the butter for about 1 minute.  Add the eggs, vanilla and espresso powder. Mix a few minutes until the batter lightens . Add the flour mixture and mix just until incorporated.  Add the chocolate/toffee with a spatula.  Let the batter sit at room temperature for about 30 minutes as it thickens.
On a parchment lined cookie sheet make 1 1/2″ balls placed about 3″ apart. Do not flatten them. Bake at 375 for about 9-11 minutes until the edges are just browning. Sprinkle the tops with a little salt if you like a sweet and salty taste.