Toffee Coconut Espresso Chocolate Chip Cookies

I am a little hesitant about using new products that come on the market. because I do not want to create recipes with them only for the product not to last. It has happened to me a few times before and it always so frustrating.

One day while getting come chocolate chips, I saw this bag of espresso chocolate chips. I wanted to buy them, because I love all things coffee, but I did not want to really like them and have them ended up not staying around. However, I had a coupon that required me to buy two bags and the chocolate chips were on sale. So I decided to buy them and figure out a way to use them later.

Fast forward a few months and I decided to make some cookies. Once I decided to make these cookies, I knew the new espresso chocolate chips would be delicious in them.

These chips have a nice espresso or strong coffee flavor to them and added the perfect coffee flavor to the cookies without being too overpower and still allowing all of the other flavors to come through.

The cookies themselves are soft and chewy with delicious flavor from the coconut, toffee bits and chocolate chips.

If coffee flavored foods are not your thing, you can substitute semi-sweet chocolate chips, dark chocolate chips or even milk chocolate chips.

Toffee Coconut Espresso Chocolate Chip Cookies

Ingredients:

• 6 tablespoons unsalted butter, room temperature
• 1/3 cup light brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup + 2 tablespoons all purpose flour
• 1 1/2 tablespoons corn starch
• 1/2 teaspoon baking soda
• 3/4 cup espresso chocolate chips
• 1/2 cup toffee bits
• 1/2 cup sweetened shredded coconut

Directions:

1. Preheat the oven to 350º F. Line a baking sheet with a silpat or parchment paper.
2. In a large bowl, cream together the butter and both sugars until light and fluffy.
3. Add in the egg and vanilla, beating until smooth.
4. Add in the flour, corn starch and baking soda, beating until well mixed.
5. Add in the chocolate chips, toffee bits and coconut, stirring with a spoon until everything is evenly mixed.
6. Scoop out 2 tablespoons of dough and roll into balls and place on prepared baking sheet.
7. Bake for 11-12 minutes. Remove from the oven when the cookies are puffy and just barely cooked through, do not let them get brown.
8. Let the cookies cool for 1 minute on the baking sheet and then transfer to a wire rack and allow to cool completely.
9. Store in an airtight container.

Enjoy!!!

Makes about 24 cookies.
*Adapted from Barefeet in the Kitchen.