# What You'll Need:
→ Dry Ingredients
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground cinnamon
→ Wet Ingredients
05 - 15 tablespoons unsalted butter, at room temperature
06 - 1 cup plus 2 tablespoons dark brown sugar
07 - 1/2 cup granulated sugar
08 - 2 1/2 teaspoons pure vanilla extract
09 - 2 large eggs, at room temperature
→ Add-ins
10 - 1 1/2 cups semi-sweet chocolate chips
11 - 1 cup toffee bits
12 - 1/2 cup chocolate-covered espresso beans, roughly chopped
# How to make it:
01 - Preheat oven to 375°F (190°C).
02 - Line 2 large baking sheets with parchment paper and set aside.
03 - In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
04 - In a large bowl, combine unsalted butter, dark brown sugar, granulated sugar, and vanilla extract. Whisk or mix until light and fluffy, approximately 2 minutes.
05 - Add large eggs and beat briskly for 30 seconds, only until just combined. Rest the mixture for 5 minutes, then beat again for 30 seconds.
06 - Gently fold the dry mixture into the wet mixture using a wooden spoon, stirring only until the flour disappears.
07 - Gently fold in the semi-sweet chocolate chips, toffee bits, and chopped chocolate-covered espresso beans until evenly distributed.
08 - Roll dough into balls using 3 tablespoons per cookie (nearly 1/4 cup each), then arrange on lined baking sheets, spacing evenly to allow for spreading.
09 - Place baking sheets in preheated oven and bake for 11 to 14 minutes, until edges are golden and centers remain soft.
10 - Let cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely before serving.
