It’s a great feeling to have direction in your life. I can better understand Frankl’s sentiment that having a reason can give you the strength to get through almost anything. Fortunately, my reason for living extends a bit beyond sharing this toffee coffee cookie recipe. But that’s a story for a blog that will go on a stream-of-consciousness story that talks about everything but the damn recipe. Let’s get to it….the recipe.
Toffee Coffee Dough Notes
Preheat the oven to 350 degrees Fahrenheit and place a rack in the middle of the oven. Line a baking tray with a sheet of parchment paper. Whisk your flour, baking soda, and salt together. Next prepare the wet ingredients. This involves dissolving the espresso powder in warm water. I was initially thinking that there was too much espresso powder. However, I’d never made something where I was trying to get the coffee flavor to come through. I mean, there’s the coffee cake recipe from the domestic goddess of the time, Claire Saffitz. But you’re eating coffee cake for the brown sugar crumble, you’re not there for the coffee flavor. At least I’m not. But with these cookies you want the coffee flavor to come through. So yes, you need all that espresso powder. Once the espresso powder is dissolved, mix in the melted butter and sugar and then the egg and vanilla extract. Fold the dry ingredients into the wet ingredients and finally fold in the toffee pieces.
You can use that recipe to make toffee if desired, just leave out the chocolate and nuts step.
Buying heath bar bits works fine too.
Baking Notes
Once the dough is mixed, drop a tablespoon of dough on the lined baking tray. Allow at least 2 inches between cookies since they spread out a lot during baking. You can make larger cookies and bake them for the same amount of time if you prefer a bit of chew in your cookies with a crispy edge. Bake the cookies for 13 minutes, rotating the pan halfway through. Cookies are done when the edges are crispy Remove the tray from the oven and let cookies cool on the tray. Serve warm and store leftovers in an airtight container at room temp.
This cookie recipe can be made quickly so if you’re working from home and want to take a “mental health break” you might like this recipe. Plus you get to smash toffee to bits if you make it yourself which can be stress-relieving in and of itself.
Toffee Coffee Cookies
Equipment
- Baking Tray
Ingredients
- 120 grams all-purpose flour (1 cup)
- 1 gram baking soda (¼ tsp)
- 2 grams salt (¼ tsp)
- 8 grams instant espresso powder (4 tsp)
- 7 ml Warm water (1-½ tsp)
- 123 grams granulated sugar (½ cup + 2 tbsp)
- 70 grams Unsalted Butter, melted (5 tbsp)
- 1 Large Egg
- 2 ml Vanilla Extract (½ tsp)
- 40 grams Toffee bits (¼ cup)
Instructions
- Preheat the oven to 350 degrees and set a rack in the middle of the oven
- Line a baking tray with parchment paper and set aside.
- In a bowl, whisk flour, baking soda, and salt together.
- In a separate bowl, whisk the espresso powder and water until powder is dissolved. Next, whisk in sugar and melted butter until combined. Whisk in egg and vanilla extract and mix until smooth.
- Using a spatula fold the dry ingredients into the wet ingredients and mix until a dough forms. Next, fold in the toffee bits.
- Roll dough into balls about the diameter of a quarter and place on the prepared baking tray at least 2 inches apart.
- Bake until edges are set but centers are still soft, around 13 minutes. Rotate pan 180 degrees halfway through
- Let cookies cool on tray and serve warm. Store leftovers in an airtight container at room temperature for up to 3 days.
