Coffee Toffee Chocolate Chip Cookies
Oatmeal cookies with broken ice cream cones and toffee in the dough.
Servings 60 cookies
Cost 5
Equipment
Ingredients
- 1 tsp. instant coffee granules or espresso powder
- ¼ cup boiling water
- 1 ⅓ cups packed brown sugar (260 grams)
- 2 sticks salted butter at cool room temperature (230 grams)
- 1 large egg
- 1 ½ tsp. vanilla extract
- 3 cups quick-cooking oats
- 1 ¼ cups all-purpose flour (170 grams)
- ¾ tsp. salt (increase to at least 1 teaspoon if using unsalted)
- ½ tsp. baking soda
- 1 bag toffee bits (or you can use broken toffee)
- 1 ½ cups semi-sweet chocolate chips
- 1 cup crumbled sugar cones (ice cream cones) (about 4)
Instructions
- Preheat oven to 350 degrees F.
- Dissolve coffee granules or instant espresso in boiling water. Cool to room temperature.
- In large bowl cream brown sugar and butter; Add egg and mix until well blended. Stir in coffee and vanilla.
- In a medium bowl stir together oats, flour, salt and baking soda. Stir flour mixture into creamed mixture then stir in toffee bits, chocolate chips and sugar cones.
- Scoop up generous tablespoons of dough and place 2 inches apart onto 2 baking sheets lined with parchment paper.
- Bake one sheet at a time on center rack for 12-15 minutes or until golden brown around edges. Cool 5 minutes on baking sheets then remove gently and transfer to racks to cool completely. (Cookies will firm up as they cool). Store lightly covered.