Ingredients
8 ounces bittersweet chocolate, chopped or chips
4 tablespoons unsalted butter
1 cup granulated sugar
3 large eggs
1 teaspoon instant coffee
1 teaspoon vanilla
1 cup all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces toffee bits
Instructions
- Preheat the oven to 325 degrees F. In a double boiler (or in the microwave) gently melt the chocolate and butter. Stir until all the chocolate melts.
- In an electric mixer, beat together the sugar and eggs until combined. Add the instant coffee and vanilla and beat again. Scrape the bowl with a spatula.
- Add the hot melted chocolate, baking powder, and salt. Scrape the bowl again. Then slowly add the flour and cocoa powder.
- Finally stir in the toffee chips, reserving 1/4 cup for the tops.
- Line cookie sheets with parchment paper. Form the cookie dough into 1 tablespoon balls and place on baking sheets, leaving 2 inches between the dough balls. The dough is very soft, so flour your hands.
- Bake for 11-12 minutes. Once out of the oven, immediately sprinkle the tops with extra toffee chips. Cool on the baking sheets.
Serving: 1cookie, Calories: 148kcal, Carbohydrates: 19g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 29mg, Sodium: 57mg, Potassium: 73mg, Fiber: 1g, Sugar: 14g, Vitamin A: 160IU, Calcium: 14mg, Iron: 0.8mg
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