Double Chocolate Espresso Toffee Cookies Recipes

DOUBLE-CHOCOLATE ESPRESSO COOKIES

Steps:

• In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from heat; set aside to cool., Preheat oven to 350°. In a small bowl, beat sugar and eggs 3 minutes or until thick and lemon-colored. Beat in chocolate mixture. Combine flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until puffed and tops are cracked. Cool 5 minutes before removing to wire racks.

DOUBLE CHOCOLATE ESPRESSO COOKIES

Steps:

• Heat the oven to 350°F.
• In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs one at time, mixing after each addition to make sure they are well combined.
• In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure they are well blended.
• With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in the chocolate chips.
• Line a baking sheet with a Silpat mat or parchment paper. Using a 1 1/2-inch ice cream scoop or a rounded teaspoon, drop the dough on the sheet 2 inches apart. Bake for 10 to 12 minutes, or until the tops look dry. Do not overbake, or the cookies will not be chewy. Cool on a wire rack and serve.

DOUBLE-CHOCOLATE ESPRESSO COOKIES

Steps:

• In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from the heat; set aside to cool.
• In a small mixing bowl, beat sugar and eggs for 3 minutes or until thick and lemon colored. Beat in the chocolate mixture. Combine the flour, baking powder, and salt; add to chocolate mixture. Stir in remaining chips.
• Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until puffed and tops are cracked. Cool for 5 minutes before removing to wire racks.

DOUBLE CHOCOLATE-TOFFEE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift together flour, cocoa powder, baking soda, and salt.
• Cream together butter, white sugar, and brown sugar. Mix in eggs and vanilla. Mix in sifted dry ingredients, then stir in white chocolate chips, toffee bits, and chopped pecans.
• Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely.
• Repeat Steps 4 and 5 to bake remaining batches.

DOUBLE CHOCOLATE AND ESPRESSO COOKIES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
• In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
• In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.
• In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.

ESPRESSO TOFFEE

Steps:

• Prepare 9" x 13" pan by lining with aluminum foil or parchment paper.
• Melt butter over medium heat in heavy 2 to 3 quart saucepan.
• Stir in sugar, corn syrup and espresso.
• Cook over medium heat stirring constantly until sugar is dissolved and mixture come to a boil.
• Clip on candy thermometer and continue to stir occasionally until temperature reaches 300°F (hard crack stage).
• Pour mixture into prepared pan.
• Sprinkle with chocolate chips, wait 2 minutes; spread chocolate evenly over candy.
• (If uniform piece size desire, score candy into 1-inch square pieces with table knife.) Sprinkle nuts over chocolate, shaking dish from side to side to coat.
• Gently press nuts into chocolate.
• Let candy stand at room temperature to cool completely.
• Break into pieces.
• Store in an airtight container.