Crazy Delicious Coffee Toffee Cookies (Levain inspired!)

1.Preheat the oven to 350°F (177°C) and line several cookie sheets with parchment paper.

2.To a medium bowl (that's heat safe), set over a pan of simmering water, add the butter, chocolate, cocoa powder and espresso powder. Make sure the water doesn’t boil or touch the bottom of the bowl. Stir frequently until the chocolate is melted and set aside.

3.While the chocolate + butter are melting: In the bowl of an electric stand mixer fitted with the paddle attachment (*you can also use a medium bowl and whisk for this recipe), add the sugar, brown sugar, eggs and vanilla and whisk on medium-high for 5 minutes until light in color, doubled in volume and thick in consistency.

4.With the mixer on low, stream in the melted chocolate mixing until combined. Take the bowl out of the mixer and stir in the salt and baking powder.

5.Mix in the flour until just combined. Scrape the bottom and sides of the bowl to make sure everything is thoroughly mixed. Finally add in the chopped Heath bar and chopped chocolate (or chocolate chips), stirring until evenly distributed throughout the cookie dough.

6.Use a 2-tablespoons cookie scoop and drop the dough on the prepared cookie sheet leaving 2 inches (5 cm) between cookie dough balls. This dough is sticky. If you don't have a cookie scoop, use two spoons.

7.Bake one sheet at a time in the center of the oven for 12 minutes. The cookies will be puffed and then collapse and crack as they cool. Sprinkle with sea salt flakes, if using. Let cool on the baking sheets for about 5 minutes before transferring to a wire rack to finish cooling.