Foodie

27 Jun

At the moment I’m really into food blogs and people who love food. It’s weird, I go through such random phases – one was interior design blogs/pics/magazines and now food. Expect a lot of recipe posts and requests and about 10lb’s on the hips.

For today, let me share this amazing recipe for Chocolate Toffee Cookies, courtesy of: http://bakingwithbasil.com/2011/06/26/chocolate-toffee-coffee-cookies/

Chocolate Toffee Coffee Cookies

June 26, 2011 by Brooke

I’ve been on a bit of a toffee kick the past few weeks.  Herehere and a few recipes that didn’t make it to the blog.  Although delicious, I’ve had no self-control lately and HAD to make something to use up the rest of the bag.  A few months ago I shared this recipe that rocked my cookie world.  It’s part brownie, part cookie, and totally amazing!

There is a thin, crispy outside with a rich chocolate brownie texture on the inside.  Perfection I tell you!  I especially liked that the mini chocolate chips and toffee bits were scattered throughout each cookie.  So let’s review real quick shall we:  Chocolate – love, Toffee – love, Coffee – love, Brownie – love, Cookie – love!  Needless to say……my lack of self-control is sticking around a bit longer with these in the house.

(Printable Recipe)

Chocolate Toffee Coffee Cookies

Adapted from Giada De Laurentiis

Ingredients

  • 6 oz semi-sweet chopped into 1/2 inch pieces
  • 2 tbsp unsalted butter, room temperature
  • 1 tbsp instant coffee
  • 1 cup flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3/4 cup sugar
  • 2 eggs, room temperature
  • 2 tbsp Bailey’s (or water)
  • 1 tsp pure vanilla extract
  • 1/2 cup semi-sweet mini chocolate chips
  • 1/2 cup toffee bits

1.  Preheat the oven to 300 degrees.  Line 2 baking sheets with parchment paper or silpats.  Set aside.

2.  In a small glass bowl, combine the chocolate and butter.  Place the bowl over a pan of simmering water and stirring frequently until the chocolate has melted and the mixture is smooth.

3.  In a medium bowl, whisk together the instant coffee, flour, cocoa powder, baking powder, and salt.  Set aside.

4.  In large bowl, whisk together the sugar, eggs, water, and vanilla extract until combined, about 2-3 minutes.  Fold in flour mixture until batter is thick and smooth.  Be careful not to over mix.  Fold in the melted chocolate.  Stir in the chocolate chips and toffee bits. Using a cookie scoop measure 1/4 cupfuls of batter (about 2 scoops) onto prepared baking sheets.  Bake until slightly puffed and the tops begin to crack, 15 to 18 minutes.  Allow the cookies to cool completely on the baking sheets and serve.

Notes

  • For regular size cookies, use 1 medium size cookie scoop.  Bake for 10-12 minutes or until tops begin to crack.
  • Cookies are best the day of or next day.  Store in an air tight container for up to 3 days.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: