I’ve been on a bit of a toffee kick the past few weeks: here, here and also a few recipes that didn’t make it to the blog. Although delicious, I’ve had no self-control lately and HAD to make something to use up the rest of the bag. A few months ago I shared this recipe that rocked my cookie world. It’s part brownie, part cookie, and totally amazing!
There is a thin, crispy outside with a rich chocolate brownie texture on the inside. Perfection I tell you! I especially liked that the mini chocolate chips and toffee bits were scattered throughout each cookie. So let’s review real quick shall we: Chocolate – love, Toffee – love, Coffee – love, Brownie – love, Cookie – love! Needless to say……my lack of self-control is sticking around a bit longer with these in the house.
Chocolate Toffee Coffee Cookies
Adapted from Giada De Laurentiis
- 6 oz semi-sweet chopped into 1/2 inch pieces
- 2 tbsp unsalted butter, room temperature
- 1 tbsp instant coffee
- 1 cup flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 3/4 cup sugar
- 2 eggs, room temperature
- 2 tbsp Bailey’s (or water)
- 1 tsp pure vanilla extract
- 1/2 cup semi-sweet mini chocolate chips
- 1/2 cup toffee bits
1. Preheat the oven to 300 degrees. Line 2 baking sheets with parchment paper or silpats. Set aside.
2. In a small glass bowl, combine the chocolate and butter. Place the bowl over a pan of simmering water and stirring frequently until the chocolate has melted and the mixture is smooth.
3. In a medium bowl, whisk together the instant coffee, flour, cocoa powder, baking powder, and salt. Set aside.
4. In large bowl, whisk together the sugar, eggs, water, and vanilla extract until combined, about 2-3 minutes. Fold in flour mixture until batter is thick and smooth. Be careful not to over mix. Fold in the melted chocolate. Stir in the chocolate chips and toffee bits. Using a cookie scoop measure 1/4 cupfuls of batter (about 2 scoops) onto prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 15 to 18 minutes. Allow the cookies to cool completely on the baking sheets and serve.
- For regular size cookies, use 1 medium size cookie scoop. Bake for 10-12 minutes or until tops begin to crack.
- Cookies are best the day of or next day. Store in an air tight container for up to 3 days.