coffee and cookies! (433 views)

Coffee-Toffee Cookies - from My Recipes


www.myrecipes.com/recipe/coffee-toffee-cookies

Coffee-Toffee Cookies -

2 1/2 cups flour
1/2 cup cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1/2 cups granulated sugar
2 tablespoons instant coffee
2 tablespoons milk
2 eggs
2 teaspoons vanilla extract
1 package (8 oz.) toffee bits, divided
1 cup semi-sweet chocolate chunks
1/2 cup sliced almonds, toasted

Combine flour, cocoa, baking soda and salt; set aside. Dissolve the instant coffee in milk, set aside. Beat the butter, brown sugar and white sugar, on medium speed, until light and fluffy. Beat in the coffee mixture, eggs and vanilla until well blended.
Gradually combine the flour and creamed mixtures, beating on low speed just until blended. Reserve 3/4 cup toffee bits; stir remainder into the dough. Drop heaping tablespoons 2" apart onto parchment-lined cookie sheets.
Combine chocolate chunks, almonds and reserved toffee bits; set aside.
Bake 4 minutes (cookies will still be wet on top.) Remove from oven; press cookie flat with the back of the measuring spoon. Sprinkle 1 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.
Bake 350 degrees, 8-9 minutes, until cookies are set. Do not over bake. Move to a wire rack to cool.

That reminds me of CL's espresso meringues -- one of DH's favorites and a staple on cookie trays now that I always need GF options.