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!
Thanks, Jen, for creating these delicious Coffee Toffee Chocolate Chip Cookies for my readers!
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!
- 3⅓ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- optional: 1 teaspoon espresso powder
- 1⅓ cup unsalted butter, room temperature
- ⅔ cup sugar
- ¾ cup packed brown sugar
- 2 eggs
- ½ teaspoon vanilla
- ½ cup Kahlua Coffee Liquor
- 1⅓ 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.