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Coffee-Toffee Cookies

Source of Recipe


From "The Complete Cooking for Two Cookbook"



List of Ingredients



• 1 cup all-purpose flour
  
• 1/4 tsp baking soda
  
• 1/4 tsp salt
  
• 4 tsp instant espresso powder
  
• 1-1/2 tsp warm tap water
  
• 1/2 cup plus 2 Tbsp sugar
  
• 5 Tbsp unsalted butter, melted and cooled
  
• 1 large egg
  
• 1/2 tsp vanilla extract
  
• 1/4 cup Heath toffee bits
  






Instructions



1. Adjust oven rack to middle position and heat oven to 350°F. Line baking sheet with parchment paper. Whisk flour, baking soda, and salt together in bowl.
   
   
2. Whisk espresso powder and water together in medium bowl until espresso powder dissolves, then whisk in sugar and melted butter until combined. Whisk in egg and vanilla until smooth. Gently stir in flour mixture with rubber spatula until soft dough forms. Fold in toffee bits. Working with 2 tablespoons dough at a time, roll into balls and space them 2 inches apart on prepared sheet.
   
   
3. Bake cookies until edges are set but centers are still soft and puffy, about 13 minutes, rotating sheet halfway through baking. Let cookies cool slightly on sheet. Serve warm or at room temperature. Cookies can be stored at room temperature for up to 3 days.
   
   Makes 12 cookies.