Coffee Toffee Cookies
Why This Recipe Works
Some of the best desserts feature coffee—think coffee ice cream and tiramisù. Coffee is also frequently paired with chocolate for a mocha flavor, but we've never seen it take a starring role in a cookie recipe. We wanted the coffee flavor in our cookies to be front and center, so we started with the strong stuff: espresso. Instant espresso powder gave our cookies a double shot of coffee flavor without adding excess moisture; we found that a full 2 tablespoons of espresso powder were necessary to satisfy our java craving. Only 1 tablespoon of hot water was needed to dissolve the espresso before whisking it into the melted butter (since espresso is water-soluble, it wouldn't effectively dissolve in just the warm butter). Surprisingly, coffee-flavored liqueur added neither flavor nor complexity to our cookies, but vanilla extract helped balance and soften the espresso's potent kick. The addition of toffee bits contributed buttery, caramel notes and a welcome texture to our cookies without overshadowing the coffee flavor.