Coffee cookies with chocolate and toffee pieces

Ingredients:

• 1 and 3/4 cups premium flour
• 3/4 tsp baking soda
• 3/4 teaspoon coarse salt
• 140 g unsalted butter, room temperature
• 1 tbsp. dry instant espresso
• 1 cup light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup dark chocolate chips
• 3 x 40g chocolate toffee bars, cut into pieces (about 1 cup)
• 1 tbsp. white chocolate granules
• Red and white sprinkles for decoration

Preparation:

1. Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper. In a medium bowl, combine flour, baking soda, and salt. In a large bowl, beat butter, espresso powder, and brown sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla extract until smooth. Reduce mixer speed to low, then gradually whisk in the flour mixture and knead into a dough. Fold in dark chocolate chips and chocolate toffee.
2. Roll the dough into 4-cm diameter balls and place them 5 cm apart on the prepared baking sheets. Bake, rotating the baking sheets halfway through, until the cookies are puffed and set around the edges, about 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
3. Melt the white chocolate in the microwave in 30-second intervals, stirring, until smooth. Drizzle one side of each cookie with white chocolate and decorate with sprinkles. Refrigerate until the chocolate hardens, about 30 minutes.