Today’s guest post comes from Jen of Savory Simple. I became a fan of Jen’s blog because of the beautiful food photos she produces. Each photo makes me want to jump though my computer and eat everything she’s made! Not only does Jen make some delicious desserts, her blog is full of recipes for every meal!
If you want to see more amazing recipes from Jen, make sure to check out her blog Savory Simple, like her on Facebook, follow her Pinterest boards and find her on Twitter!
Before we get to her guest post, check out some of my favorite Savory Simple recipes! Oh… and go get her new book The Art of Slush… it was just released for sale in all Williams-Sanoma stores!
Thanks, Jen, for creating these delicious Coffee Toffee Chocolate Chip Cookies for my readers!
Butterfinger Shortbread Cookies
Chocolate Pretzel Peanut Butter Blondies
Cookie Butter Doughnuts
Hi Everyone, I’m Jen from Savory Simple and It’s my pleasure to be filling in today for Betsy. I love her recipes and was more than happy to help out when she sought out guest bloggers.
Today I’m sharing a recipe for coffee toffee chocolate chip cookies. It’s based off my standard chocolate chip cookie recipe which I love tweaking to make new creations. I hope you like them!
Please stop by my blog and say hello! You can also find me spending way too much time on Facebook and Twitter.
Coffee Toffee Chocolate Chip Cookies
- 3 1/3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- optional: 1 teaspoon espresso powder
- 1 1/3 cup unsalted butter, room temperature
- 2/3 cup sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1/2 cup Kahlua Coffee Liquor
- 1 1/3 cup chocolate chips
- 1 cup toffee chips (such as Heath brand)
- Line 2 baking sheets with parchment paper and preheat the oven to 350 F degrees.
- Whisk the flour, baking powder and salt together. Whisk in the espresso powder if using.
- In a mixing bowl with the paddle attachment (or with a hand mixer), cream the butter and sugars on high speed.
- Add the eggs on low speed, followed by the vanilla and Kahlua. Then slowly add the flour on low speed. Stir the chocolate and toffee chips.
- Use a small scoop to portion out the cookies. Chill for 15 minutes, then bake for 13-15 minutes.