Butter Toffee Cookies are one of my all-time favorite drop cookie so it is the perfect way to end this very eventful year of 2014. And to make it extra special, I added coffee, in two forms - coffee grounds and espresso powder.
The recipe... developed during my business days... if this resembles one found elsewhere, it is purely coincidental.
Butter Toffee Cookies
12.5 ounces (2 1/2 cups) all-purpose flour
1 teaspoon baking soda
4 ounces (1/2 cup) unsalted butter
5 ounces (3/4 cup) granulated sugar
5 ounces (3/4 cup) brown sugar, lightly packed
1/2 teaspoon sea salt
1 tablespoon vanilla extract
2 ea large eggs
10 ounces (2 cups) toffee bits or pieces, plus more for topping
optional: 1/2 tablespoon espresso powder, dissolved with the vanilla extract
optional: 1 teaspoon finely ground coffee beans
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour and baking soda.
- In the bowl of an electric mixer, using the paddle attachment, beat the sugars, butter, sea salt, dissolved espresso powder, and ground coffee (if using) at medium speed until creamy, about 2 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl before each addition. At low speed, beat in the dry ingredients and toffee bits.
- Use a size 40 ice cream scoop or larger to portion out the dough. Drop the scooped dough onto prepared baking sheets, spacing them at least 1 inch apart. Flatten and top with more toffee bits. Refrigerate for at least 30 minutes before baking.
- Bake the cookies, one sheet at a time, for 10-12 minutes, until golden around the edges. Cool the cookies on the baking sheet for 15 minutes, then transfer them to a wire rack and cool completely.