Tuesday, August 6, 2013

Coffee Toffee Chocolate Chip Cookies

The may look like humble, unassuming chocolate chip cookies but they are sooo much more. Even the world's pickiest eater has declared them yummy. I could go on and on and ON about them but why don't you just go make some? I promise you'll thank me later.

Coffee Toffee Chocolate Chip Cookies
adapted from Mom's Big Book of Cookies by Lauren Chattman

1 C (2 sticks) butter, melted and cooled slightly
1 C firmly packed light brown sugar
1/2 C sugar
2 eggs
1 tsp vanilla
1 Tbsp instant espresso powder

Mix all the wet ingredients (above) together with a wooden spoon until smooth. Then add dry ingredients:

2 1/4 C all-purpose flour
1 tsp baking soda
1 tsp salt

Stir until just mixed, then add:

1 C chocolate chips (I used milk but use whatever kind you like)
1 C Heath Bar Milk Chocolate Toffee Bits

Chill dough in the fridge for 10-15 minutes while you preheat the stove to 375 degrees. I baked cookies on my silpat lined baking sheets, original recipe called for ungreased baking sheets but I didn't want to risk it. I also use a small scoop to get all the cookies to be the same size.

Bake for 10-12 minutes - cookies should be golden brown on the edges but still soft on the top. Let cool 5 minutes on the cookie sheets before moving to a rack to cool completely.

If you want a stronger coffee flavor you could increase the instant espresso to 1 1/2 or even 2 Tbsp, we liked it where it was. I can also attest to the fact that these are awesome for making homemade ice cream sandwiches ;-)



  1. Gah. Want. I'm not allowed to eat sugar right now, so I shall have to suffice with making grabby hands at the screen.

  2. I just pinned this recipe! Thank you for sharing :) Me and the Phoebes will be making them soon!


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