Dan's Dad's Coffee Toffee Cookies

A soft, thin, buttery cookie loaded with the flavor of concentrated ‘Golden Triangle Coffee’ Brevity Blend Espresso, crunchy toffee bits, and a touch of chocolate.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small saucepan over low heat, reduce 4 ounces of espresso to approximately 1 ounce. This will take about ten minutes, depending on your stove. It should be the consistency of maple syrup. Set aside to cool (pouring the reduction onto a large plate will speed the cooling process).

Step 2

Cut the butter into small pieces. Mix the butter and brown sugar until butter is incorporated with a stand mixer (equipped with paddle), hand mixer, or by hand.

Step 3

Add the egg, vanilla extract, and concentrated espresso, and mix until combined.

Step 4

Add the flour, cocoa powder, salt, baking powder, baking soda, mixing until combined, and when needed, scraping sides and mixer blades with a rubber spatula.

Step 5

Stir in the toffee bits by hand to avoid crushing the candy.

Step 6

Scoop the batter with a 1 ounce disher (ice cream scoop) or spoon onto a sheet pan (light color works best) lined with parchment paper. Place the pan with the cookie batter in the freezer for ten minutes (or refrigerate the batter for at least 4 hours before portioning).

Step 7

Preheat oven to 350 F, and bake for 12-15 minutes.

Step 8

Cool on a wire rack before serving.