In a medium bowl, combine all dry ingredients (flour, cocoa powder, baking soda, and salt) mix together with a whisk or fork to combine and set aside

In the bowl of a stand-mixer fitted with a paddle attachment, add the butter and the sugars

Cream together on medium speed for about 5 minutes, pausing halfway through to scrape the sides of the bowl

Add in the eggs and mix again, making sure to scrape down the sides of the bowl again

Add in the espresso powder and mix, the moisture from the eggs will help the granules dissolve. Scrape down the sides of the bowl

Add in the dry ingredients AND the chopped chocolate + chopped toffee and mix until thick dough forms. Adding these all together will help disperse the chocolate and toffee throughout the cookie!

Cover the dough with saran wrap and let it rest in the refrigerator for at least 1 hour

Scoop dough into 6 oz sized balls (alternatively, you can scoop into 4 oz size balls if you wish for a slightly smaller cookie)

Preheat the oven to 415 degrees and line two cookie sheets with parchment paper

Bake cookies, leaving at least 5 inches in between them, for 10 minutes. Top with extra pieces of chopped toffee and flakey salt!