Name: Small-Batch Coffee Toffee Cookies
Total time: 50 min
Ingredients: 1 cup (5 ounces/142 grams) all-purpose flour; ¼ teaspoon baking soda; ¼ teaspoon table salt; 4 teaspoons instant espresso powder; 1½ teaspoons warm tap water; ½ cup (3½ ounces/99 grams) plus 2 tablespoons sugar; 5 tablespoons unsalted butter , melted and cooled; 1 large egg; ½ teaspoon vanilla extract; ¼ cup Heath Toffee Bits

Why This Recipe Works

The flavor combination of rich coffee and buttery, nutty toffee gives these cookies sophisticated allure. Instant espresso powder, with its concentrated flavor and fine texture, is a quick and easy way to add bold coffee flavor. Since instant espresso is water soluble, we dissolve it in a bit of water (rather than adding it directly to the melted butter in the recipe). We then add the butter and sugar to the “brewed” espresso. A little vanilla extract balances and softens the espresso’s bite. Plenty of toffee pieces add texture and rich caramel flavor.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper. Whisk 1 cup (5 ounces) all-purpose flour, ¼ teaspoon baking soda, and ¼ teaspoon salt together in bowl.

Whisk 4 teaspoons instant espresso powder and 1½ teaspoons warm water in medium bowl until espresso powder has dissolved, then whisk in ½ cup (3½ ounces) plus 2 tablespoons sugar and 5 tablespoons melted butter until combined. Whisk in 1 egg and ½ teaspoon vanilla until smooth. Using wooden spoon or silicone spatula, gently stir in flour mixture until soft dough forms. Fold in ¼ cup toffee bits.

Divide mixture into 12 portions (2 tablespoons each) and roll into balls. Evenly space dough balls on prepared sheet. Using bottom of greased drinking glass, flatten dough balls to ½-inch thickness.

Bake cookies until edges are set but centers are still soft and puffy, about 13 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.