Toffee Coffee Cookies
These cookies offer a complex and sophisticated taste that complements your mid morning coffee perfectly
Servings 24 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.