Recipe: Double Chocolate Coffee Toffee Cookies
This entry was posted on May 26, 2011.
Does a brownie that is as chewy and light as a cookie, yet encompasses that deep chocolatey flavor of the richest brownie really exist?! Believe it baby, its just that and a bag of chips -- toffee chips that is.
- 2 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, room temperature
- 1 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 oz espresso
- 1 tsp vanilla extract
- 1 1/2 cups milk chocolate chips
- 2/3 cup toffee, coarsely chopped
- Preheat oven to 350F.
- Line a baking sheet with parchment paper.
- In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
- In a large bowl, cream together butter and sugars until light. Beat in the eggs one at a time. Whisk together espresso and vanilla in a small bowl, then add it to the butter mixture.
- Working with the mixer on low speed, or by hand, gradually incorporate the flour mixture into the butter mixture. Mix only until no streaks of dry ingredients remain. Stir in chocolate chips and toffee.
- Shape dough into 1-inch balls and place on prepared baking sheet, allowing at least 1 1/2 inches between cookies for spread.
- Bake for 10-13 minutes, until edges are set and centers of the cookies no longer look “wet.”
- Cool cookies on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Makes about 3 1/2 dozen cookies.
Recipe: Baking Bites