On one of my (many) shopping trips to TJ Maxx earlier in December I found a coffee advent calendar. What better advent calendar is there? I might be slightly biased with my love of coffee though. It was my favorite purchase of the day, which might be bad because I was actually out looking for gifts. Oops! Haha. My fiancé and I have been enjoying a cup of specialty coffee from it for the last few days. It is undoubtedly one of my favorite moments of the day, not just these 12 days but every day we always make sure to have a cup together.
This cookie is a twist on the classic chocolate chip cookie and I don’t know if I can go back now! The coffee and toffee pieces work well together and you can definitely taste the coffee, which is my favorite part.
- 1 ¾ cups all-purpose flour
- ¾ tsp. baking soda
- ¾ tsp. salt
- 10 Tbsp. unsalted butter, softened
- 1 Tbsp. instant espresso powder
- 1 cup packed light brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 cup dark chocolate chips
- 3 1.4-ounce chocolate toffee bars, chopped
Preheat oven to 375 degrees Fahrenheit. Prepare two baking sheets with parchment paper.
Whisk the flour, baking soda, and salt in a medium bowl.
With an electric mixer, beat the butter, espresso powder, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until incorporated. Mix the flour mixture in on low speed until combined. Add the chocolate chips and toffee bars until combined.
Drop by tablespoonfuls onto prepared baking sheets 2 inches apart. Bake 15 minutes or until lightly golden brown on the edges.
Let the cookies cool on the baking pans for 5 minutes before removing to a wire rack to cool completely.
This recipe is courtesy of the Food Network Cookie Magazine 2020