In a large mixing bowl, cream together 1 cup of softened butter and ¾ cup of sugar until light and fluffy for about 3-5 minutes. Then add in 2 tablespoons of instant espresso powder and mix well.

In a separate bowl, whisk together 2 cups of all-purpose flour and ½ teaspoon of salt. Gradually incorporate this into the butter and sugar mixture, mixing gently until just combined. Fold in 1 cup of chocolate-covered toffee bits.

Transfer dough onto a floured surface and form into two logs, about 2 inches in diameter. Wrap in parchment paper and refrigerate for at least 2 hours.

Preheat your oven to 350°F (175°C). Remove chilled dough, unwrap, slice into rounds about ½ inch thick, and place on a baking sheet lined with parchment paper, spacing them 2 inches apart. Bake for 18-20 minutes until lightly golden.

Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.