Monday, December 16, 2013

Coffee Toffee Cookies


2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
2 Tbsp instant espresso powder
1 Tbsp hot water
2/3 cup melted butter
1 1/4 cups sugar
2 eggs, beaten
1 tsp vanilla
3/4 cup toffee chips (I used Skor)

350 degrees.  Line two cookie sheets with parchment.

Whisk flour, baking soda and salt together.  I do this in my large measuring cup so I don't have an extra bowl to wash.  In a large bowl, whisk espresso powder and hot water together and then add butter and sugar and vanilla.  Stir well to mix and if mixture is still hot, mix in eggs a few drops at a time so you won't get scrambled eggs.

Add dry mixture to wet and mix as little as possible to incorporate.  Fold in chips.

This will make 24 cookies and they spread out so only 6 per sheet, 2 Tbsp per cookie.
Bake 16 minutes, let cool and then bake remaining dough.

No comments:

Post a Comment