Preheat the oven to 375 degrees.

In a medium bowl whisk together the flour, baking soda, and salt.  Set aside.

In a large bowl cream together the butter and brown sugar.   Stir in the egg, vanilla, and coffee.  Mix well until combined. It may look slightly curdled but that's ok.

Add the flour mixture to the butter mixture and mix until just combined.

Gently fold in the chocolate chips and toffee chips.

Scoop 1 inch dough balls onto a baking sheet 2 inches apart.  Bake for 13-15 minutes or until the edges are just beginning to brown.

Remove from oven and let cool 2 minutes.   Remove from cookie sheet and let cool completely on a wire rack.

Place the white chocolate in a microwave safe bowl. Heat in 20 seconds intervals, stirring after each heating, until melted.

Place the white chocolate chips in a zip top baggie. Snip off the edge and drizzle over half of each cookie. Quickly sprinkle with sprinkles.

Let the cookies sit for 30 minutes to let the chocolate harden.