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 ;-)

Enjoy!