"14 Days of Angels Baking Valentine Memories!"
You will be HEAVEN with this triple threat cookie...Toffee, Coffee and Chocolate!
What’s better than coffee and chocolate – how about coffee and toffee? Why not combine all three of them into an easy to make treat. It’s a combination that makes for a soft chewiness inside the cookie, and crispiness around the edges. Chocolate, coffee and toffee are combined for lovers of all three.
I love a cup of coffee alongside my favorite cookie, a chocolate chip variety, in the afternoon. The combo of coffee and chocolate were made in heaven. Add toffee to that wonderful combo and you have the trifecta of flavors for a Toffee Coffee Triple Chocolate Chip Cookie.
The flavors are even better when you make you own toffee. It’s probably the easiest of all candies to make – just sugar, butter and a little light syrup. Cook it to the hard stage and pour onto a parchment paper lined pan to cool. Later take your frustrations out by pounding the hardened and cooled toffee with the pointy side of a meat tenderizer and you have toffee chips all ready for the cookie batter. Of course, you can always purchase toffee bits at the store, but making your own is much more fun.
Back to the Toffee Coffee Triple Chocolate Chip Cookies. I combine three different types of chocolate chips in my cookie batter, like semi-sweet regular and mini chips plus dark chocolate chips to make sure every single bite produces a full chocolate flavor. Toffee chips add that other sweetness while fresh ground coffee beans help produce a stronger chocolate flavor. Every single bite is full of toffee, coffee and chocolate.
After I have dropped a teaspoon or so of my favorite fresh ground flavored coffee beans in the cookie batter, I later dip the cookie balls in the same fresh ground coffee beans for an even deeper flavor. Every step is meant to develop flavor upon flavor upon flavor. Of course, if you’re not a coffee fan, just delete this ingredient, but then you can’t call these Toffee Coffee Triple Chocolate Chip Cookies.
This recipe makes 5-6 dozen cookies.
Prep your pan:
Line your cookie sheets with parchment paper to make taking cookies off the sheets and clean up much easier.
Prepare the oven:
A few minutes before you’re ready to bake the cookies, preheat your oven to 350F degrees.
Collect the Ingredients:
3 ¾ C Flour
1 ½ t Baking soda
½ t Salt
2 1/2 sticks Butter, softened (20 T)
1 ¾ C Brown sugar
¾ C Sugar
2 t Vanilla extract
1 t Almond extract
3 Eggs, large
1 C Chocolate chips, semi-sweet
½ C Chocolate chips, semi-sweet, mini sized
¾ C Chocolate chips, dark chocolate
1 C Toffee bits, homemade or store bought
¼ C Coffee, fresh ground beans, flavored if you like (I use decaff, Vanilla Hazelnut)
2 T Coffee, fresh ground beans, for dipping dough balls before baking
Get mixing:
- Whisk together the flour, baking soda and salt in a medium bowl and set aside.
- Beat the butter until light and fluffy.
- Add the sugars and beat again until fluffy.
- Add and beat in the extract flavorings.
- Beat in the eggs, one at a time, scraping down the sides of the bowl after each egg.
- Beat in the fresh ground coffee for 30 seconds until well combined.
- Add the dry mixture slowly and beat in slowly just until the flour is all combined.
- Fold in the chocolate chips and toffee bits.
- Using a cookie scoop (I use a 1 1/2 Tablespoon size), scoop your cookies from the dough. I usually roll them in my hands to form round balls. Then I refrigerate them for about 10 minutes before baking. Due to the large amount of butter in the batter, refrigerating the cookie dough balls keeps them from spreading too much.
- Dip the top side of each dough ball in the fresh ground coffee.
- Forming the cookies into balls also makes for easy freezing. I usually bake a dozen or so after I’ve made the cookie dough. Then I freeze the rest of the balls in a zipper bag for baking at a later date. But I refrigerate or freeze them on a flat pan before I place them into the bag. Then they don’t mush together. At one time, especially around Christmas, I might have three different types of cookie balls in my freezer so I can bake what I want for different events, company or just for home. They will stay fresh for a month or so.
- If I freeze the cookie dough balls, I don’t dip them in the fresh coffee grounds until just before baking.
Get baking:
- Bake the cookies on parchment paper lined cookie sheets for 8-11 minutes at 350F degrees. With my oven, I check the cookies at the 7- or 8-minute mark and rotate the pan 180 degrees to the cookies bake evenly. Don’t overbake if you want them chewy in the middle. Yum!
- If you prefer that the chocolate chips show, sprinkle a few more on top of the hot cookies. Press down lightly if you like.
Fun Options:
- This is another recipe that’s fun for kids. Let them add little M&Ms or other candies to the cookie dough. It’s fun to teach them how to add ingredients and how to roll the dough into balls. It’s easy for them!
- Roll the cookie balls in chopped nuts for a crunchy outside.
- For various holidays, roll the dough in colored sugar.
If the you like sprinkles, drop bits of them on top of the cookies immediately after they’ve been baked. Or, dip one side of the unbaked cookie rolls in sprinkles and then bake them.
- Serve alongside a tall glass of ice-cold milk for dipping.
Take the time to relax with a cup of coffee with these cookies and your favorite book. These Toffee Coffee Triple Chocolate Chip Cookies are a dream to “Bake your own Memories!”