Coffee Toffee cookies
Two of my favorite flavors in one easy-to-make cookie! What more could I ask for?
From America's Test Kitchen:
From America's Test Kitchen:
You can substitute espresso granules for the espresso powder; however, they might not dissolve as readily in the water. These cookies taste great at room temperature, but they're best when served still warm from the oven.
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2 cups (10 ounces) all-purpose flour
¾ teaspoon baking soda ½ teaspoon salt 2 tablespoons instant espresso powder 1 tablespoon hot water 10 tablespoons unsalted butter, melted 1¼ cups (8¾ ounces) sugar 2 large eggs 1 teaspoon vanilla extract ¾ cup toffee bits |
Preheat oven to 350°. Line two rimmed baking sheets with Silpat (or parchment).
Melt the butter: place it in the microwave and microwave on high for about 45 seconds until half the butter is melted. Take it out and stir to melt the remaining solids. Set aside to cool briefly. In a small bowl, combine the espresso powder and water; whisk until the granules are dissolved. Scrape into a large bowl; add the butter, whisking to combine, then the sugar, whisking to combine. Add the eggs, one at time, whisking to combine between each egg. Whisk in the vanilla. In a separate bowl, whisk together the flour, baking soda and salt. Using a rubber spatula, gently fold/stir the flour into the butter mixture until just combined (a few white streaks remain). Add in the toffee bits and continue to mix gently until fully combined. Scoop 2 tbsp balls of dough onto the cookie sheets, keeping them 2 inches apart. Bake for 16 minutes, rotating cookie sheets halfway through. Let cool for 10 minutes on the sheets, then remove cookies to a wire rack. |