Chocolate Chunk Toffee Coffee Cookies

My son wanted me to feed his toy dinosaur, hence, the cookie-eating dinosaur pic :)

This cookie has everything I love all rolled into one. It's like grown-up twist on classic chocolate chip. It starts with cookie dough spiked with coffee flavor and laced with a hint of chocolate. Combining 2 kinds of chocolate chunks, hazelnuts and crispy toffee bits, every bite is like sensory overload on your tastebuds.

A thin, bendy, chewy cookie, these are a little less sturdy than regular chocolate chip cookies but would still make an awesome take-along treat for (adult) lunchboxes. For thicker cookies refrigerate for at least 30 minutes before baking.



Chocolate Chunk Toffee Coffee Cookies
2 1/2 dozen | Adapted from Marcy Goldman

1 cup butter, melted and slightly cooled
1-2 tbsp instant coffee powder (depending on how much you like coffee)
1 1/2 cups brown sugar
1/3 cup granulated sugar
2 oz semisweet chocolate, melted
2 eggs
1 tsp vanilla

2 cups and 2 tbsp flour
2 tsp baking soda
1/4 tsp salt
1/2 cup toasted hazelnuts
1/2 cup white chocolate chunks
1/2 cup semisweet chocolate chunks
1/2 cup toffee bits (crushed heath/skor bar)

1. Preheat oven to 375 degrees F.
2. Dissolve instant coffee powder in melted butter. With a wooden spoon, stir in melted chocolate and sugars followed by egg and vanilla.
3. In a separate bowl combine all remaining ingredients. Add this mixture to the coffee mixture and stir to combine. It will be a softer-type cookie dough. Scoop onto an ungreased cookie sheet by the tablespoonfuls, leaving 2" between cookies as they will spread. Bake for 8-10 minutes, watching closely so as not to overcook them. They are done when edges are light golden brown. Allow to cool 5 minutes before transferring to wire rack as they will still be very soft but will firm up a bit as they cool while still retaining their chewy texture.