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Categories:
paper flour cocoa baking soda salt butter brown sugar granulated sugar instant coffee milk eggs vanilla toffee bits semi-sweet chocolate chunks almonds
Viewed: 24 - Published at: 7 years agoIngredients
- Reynolds(R) Parchment Paper
- 2 1/2 cups flour
- 1/2 cup cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons instant coffee
- 2 tablespoons milk
- 2 eggs
- 2 teaspoons vanilla extract
- 1 package (8 oz.) toffee bits, divided
- 1 cup semi-sweet chocolate chunks
- 1/2 cup sliced almonds, toasted
Method
- PREHEAT oven to 350°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, cocoa, baking soda and salt; set aside.
- BEAT butter, brown sugar and granulated sugar together in a large bowl, on medium speed with an electric mixer, until light and fluffy. Dissolve instant coffee in milk. Beat in coffee mixture, eggs and vanilla until well blended.
- ADD flour mixture gradually to creamed mixture; beat on low speed just until blended. Reserve 3/4 cup toffee bits; stir remaining toffee bits into dough. Drop by heaping tablespoons about 2-inches apart onto parchment-lined cookie sheets. Combine chocolate chunks, almonds and reserved toffee bits; set aside.
- BAKE 4 minutes (cookies will still be wet on top.) Remove from oven; press cookie flat with the back of the measuring spoon. Sprinkle 1 heaping tablespoon almond-toffee mixture onto each cookie. Using the back of the measuring spoon again, lightly press topping into dough to form a larger round cookie.
- CONTINUING BAKING 8 to 9 minutes longer or until cookies are set. Do not over bake. Slide parchment with cookies onto a wire rack to cool.
- REYNOLDS KITCHENS TIPS:
- - Toast almonds in skillet over medium-high heat, stirring constantly until browned.
- - A #30 size scoop works perfectly for dropping cookie dough onto cookie sheets.
