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Cappuccino-Toffee Cookies

An excellent double chocolate cookie recipe with a good deal of coffee flavor.
Course Dessert
Cuisine American
Keyword Cappuccino, Coffee, Reynolds, Toffee
Prep Time 15 minutes
Cook Time 13 minutes
Cooling 20 minutes
Servings 30
Author Anna
Cost 5

Ingredients

  • 2 ½ cups flour
  • ½ cup natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt (increase to 1 if using salted butter)
  • 8 oz salted butter
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 tablespoons instant coffee
  • 2 tablespoons milk
  • 2 large egg
  • 2 teaspoon vanilla extract
  • 8 oz toffee bits
  • 1 cup semi-sweet chocolate chunks OR cinnamon chips
  • ⅔ cup sliced almonds toasted

Instructions

  • Preheat oven to 350°F. Line 2 cookie sheets with parchment paper; set aside.
  • Combine flour, cocoa, baking soda and salt in a medium bowl. Set aside.
  • Beat butter and both sugars together in a large bowl until light and fluffy. Dissolve instant coffee in milk. Beat in coffee mixture, eggs and vanilla.
  • Add flour mixture to creamed mixture and stir until mixed. Reserve about ¾ cup toffee bits; stir remaining toffee bits into dough. Drop by heaping tablespoons about 2-inches apart onto parchment-lined cookie sheets. Combine chocolate chunks, almonds and reserved toffee bits; set aside.
  • Bake 4 minutes. Remove from oven; press cookie flat with the back of a spoon. Sprinkle ½ heaping tablespoon almond-toffee mixture onto each cookie. Using the back of the measuring spoon again, lightly press topping into dough to form a larger round cookie.
  • Continue baking for another 8 to 9 minutes or until cookies are set. Do not over bake. Slide parchment with cookies onto a wire rack to cool.