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.
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.