1-First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, combine the dry ingredients: 1 1/3 cups all-purpose flour, 1/4 teaspoon salt, 1/2 teaspoon baking soda, and 3 teaspoons espresso powder. This sets the base for that wonderful coffee flavor we’re after. Once mixed, set it aside and move on to the wet ingredients.

2-Next, in a large mixing bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar until light and fluffy about 2-3 minutes. Beat in 1 large egg, 1 teaspoon pure vanilla extract, and the optional 1/2 teaspoon almond extract for extra depth. For a for our classic chocolate chip cookies recipe, you might adapt similar steps, but this one adds that coffee twist! Now, gradually add the dry mixture to the wet one, stirring until just combined to keep the dough from getting tough.

3-Then, fold in half of the 3/4 cup toffee bits and half of the 3/4 cup semisweet chocolate chips. After that, refrigerate the dough for 1 hour it’s a crucial step for the best texture and to prevent spreading. Once chilled, scoop 1 1/2 tablespoon portions onto the baking sheet, spacing them about 2 inches apart, and press the remaining chocolate chips on top for a pretty finish. Bake for 9 to 11 minutes until the edges are set but the centers are still slightly underdone. Right after baking, sprinkle on the remaining toffee bits so they stick as the cookies cool. Oh, and this yields about 18 cookies, perfect for sharing!