Ingredients

• 1 1/2 cups flour
• 2 TB instant espresso powder
• 1 tsp banking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 egg
• 3/4 cup semi sweet chocolate chips
• 3/4 cup milk chocolate chips
• 1/2 cup milk chocolate toffee bits

Directions

1. Line cookie sheets with parchment paper; set aside. Combine flour, espresso powder, baking soda and salt in medium bowl; set aside.

2. Beat butter, both sugars, and egg in large bowl with electric mixer at medium speed until blended. Stir in chocolate chips and toffee bits. Dough will be stiff. Cover; refrigerate 1 hour or until firm.

3. Preheat oven to 350 degrees F. Shape dough into 2 inch balls. Place 2 inches apart on prepared cookie sheets. Slightly flatten each ball.

4. Bake 7 to 9 minutes or until edges are golden brown. Cool 5 minutes on cookie sheets; transfer to wire racks to cool completely. Store in airtight container.

Makes 2 1/2 dozen cookies.