Coffee Toffee Chocolate Chip Cookies
These cookies have Heath toffee bits, espresso granules, chocolate chips, brown butter, AND molasses inside and have you tasting all that deliciousness with every bite.
| Servings | Prep Time |
| 3dozen | 45minutes |
| Cook Time |
| 12minutes |
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Ingredients
- 1cup butter
- 3/4cup Golden Barrel Brown Sugar
- 1/3cup Golden Barrel organic cane sugar
- 2Tbsp Golden Barrel Supreme Baking Molasses
- 2 large eggs
- 1Tbsp vanilla extract
- 2 1/4cups all-purpose flour
- 1tsp baking soda
- 1/2tsp salt
- 5Tbsp instant espresso granules
- 1cup Heath toffee bits
- 1cup semi sweet chocolate chips
Instructions
- Place 1 stick of butter in pan over medium heat and cook until brown bits appear and butter smells nutty, stirring occasionally. This will take several minutes. Once butter is separated and brown, pour into a small bowl to stop it from cooking. Let set for 20 minutes.
- Beat the remaining stick of butter and brown sugar in the bowl of a stand mixer until smooth, about 3-5 minutes. Add vanilla and molasses and beat for another minute.
- Pour the cooled brown butter in with other butter mixture, scraping all the brown bits in as well. Add granulated sugar and beat for 2 minutes until light and fluffy, scraping bowl as needed. Add in eggs and beat for another minute.
- Add dry ingredients (flour, soda, salt, espresso powder) on low speed and mix until just combined. Add in Heath bits and chocolate chips. Cover bowl and chill dough for at least 30 minutes.
- Preheat oven to 350 degrees. Scoop batter out with cookie scoop onto baking sheet, spaced about 2″ apart. Bake cookies for 12-15 minutes or until slightly browned around edges/top. Remove from oven and let set on cookie sheet for 5 minutes before moving onto a cooling rack.
- These cookies are amazing served warm, or cool completely and store in an airtight container.
Recipe Notes
