We use crystallized ginger in these revved up chocolate chip cookies specifically because it’s as sparkly as any New Year’s Eve dress worth its price in glitter.
Preheat oven to 375 degrees.
Mix sugars and butter in large bowl until creamy. Add egg, espresso powder, and vanilla extract, and mix until even creamier. Stir in flour, baking soda, and salt and mix until just combined. Stir in ginger, toffee, and chocolate.
Drop dough by rounded tablespoonfuls about 2 inches apart onto parchment-lined cookie sheet. Bake 6-8 minutes, or until just golden. Cool slightly; remove from cookie sheet and let cool completely.