Coffee Toffee Chocolate Chip Cookies
Coffee and Toffee liven up the flavor of these chocolate chip cookies. They are probably best made with instant espresso powder, but you can substitute instant crystals if you prefer. Or leave the coffee out entirely and you'll still have some good "brown sugar only" chocolate chip cookies.
Servings 22
Ingredients
- 10 tablespoons unsalted butter cool room temp (140 grams)
- 1 cup light brown sugar 200 grams
- 2-3 teaspoons instant espresso powder see note
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 ¾ cups 220 grams all-purpose flour (measure with a light hand or weigh)
- ¾ teaspoon baking soda
- ¾ teaspoon salt Reduce to a pinch of butter is salted
- 1 cup bittersweet chocolate chips
- 1 cup chopped Heath bars
Instructions
- Preheat oven to 375 degrees F. Line two baking sheets with parchment.
- With an electric mixer, beat butter and brown sugar until creamy.
- Beat in espresso powder and vanilla. Add egg and beat until smooth.
- Mix together the flour, baking soda and salt, then add to the batter and stir until fully blended. Stir in chocolate chips and toffee.
- Using a medium size cookie scoop, scoop out about 22 cookies.
- Bake one sheet at a time for 8 to 10 minutes or until cookies appear set and lightly brown around the edges.
Notes
To use instant coffee packets like the ones that come individually wrapped in a small box and cost about 99 cents, melt 2 tablespoons of the butter. Add 1 or 2 (if you like strong coffee flavor) packets of coffee crystals to hot butter and stir until is mostly dissolved. There may be still be some clumps, but they’ll dissolve once you start creaming the butter and sugar. Add the remaining 8 tablespoons of room temperature butter to the melted butter, then add the sugar, beat with the mixer and proceed with the recipe.
