Espresso Chocolate Toffee Cookies

Preheat oven to 325ºF.

Whisk together the flour, baking soda, and salt. Set aside.

With an electric mixer beat the melted butter with both sugars for about 1 minute on medium-high. Add the espresso powder, eggs, and vanilla and beat until light and fluffy. Add the dry ingredients and beat just until incorporated. With a wooden spoon stir in the heath and chocolate chips.

Roll into heaping tablespoon-sized balls and drop onto a cookie sheet lined with parchment paper. Bake about 11 minutes per batch.

Recipe yields 2 dozen cookies.