Some say that the only thing better than a chocolate chip cookie is a cookie with even more chocolate in it. I have a hard time passing up a classic, but there are certainly occasions when more chocolate is in order. These Double Chocolate Coffee Toffee Cookies look simple and pack a lot of flavor, giving you a great cookie as well as providing you with a chocolate fix when you’re in the mood.
The cookies are a chocolate cookie made with plenty of cocoa powder and a good dose of coffee (instant coffee or Starbucks Via are both good choices). They are studded with pieces of toffee and milk chocolate chips. The cookies that have a great chocolate flavor and the coffee notes only serve to deepen it, highlighting the unsweetened cocoa powder in the dough. That dark chocolate flavor means that the cookies aren’t too sweet, so I opted to use milk chocolate chips in these. Milk chocolate adds some extra richness to the cookies in addition to adding even more chocolate flavor. You can use semisweet chocolate chips, if you don’t have milk chocolate, and can even use dark chocolate chips if you prefer the dark side! As for the toffee, you can buy prepackaged toffee bits in many supermarkets, or you can buy a chocolate covered toffee candy bar (such as Heath) and chop it up yourself.
The cookies are tender, slightly chewy and very satisfying – especially if you manage to grab one when they are still slightly warm from the oven. They’re not brownie-like cookies when it comes to texture, but the definitely have a brownie-like depth of flavor to them! The cookies will keep well for at least two or three days when stored in an airtight container, and they make great ice cream sandwiches if you’re inclined to save a few for a warm day.
Double Chocolate Coffee Toffee Cookies
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
2 large eggs
1 1/2 tbsp instant coffee, espresso or Via
2 tbsp water
1 tsp vanilla extract
1 1/2 cups milk chocolate chips
2/3 cup toffee, coarsely chopped
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
In a large bowl, cream together butter and sugars until light. Beat in the eggs one at a time. Whisk together instant coffee, water and vanilla in a small bowl, then add it to the butter mixture. Working with the mixer on low speed, or by hand, gradually incorporate the flour mixture into the butter mixture. Mix only until no streaks of dry ingredients remain. Stir in chocolate chips and toffee.
Shape dough into 1-inch balls and place on prepared baking sheet, allowing at least 1 1/2 inches between cookies for spread.
Bake for 10-13 minutes, until edges are set and centers of the cookies no longer look “wet.”
Cool cookies on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Makes about 3 1/2 dozen cookies.