Ok, these cookies are seriously a weakness for me. I can’t make them more than once or twice a year for myself, or I will eat Every. Last. One.
I lovelovelove the interplay between the milk chocolate and the toffee, with the added little “kick” of the instant espresso powder which bumps up the flavour profile to Next Level Yum Factor 11.
If you make these, prepare for Kitchen Armageddon, as you will be accosted from all sides by people following the delightful scent of these fresh-baked chunks of awesome! Best served slightly under-baked and still warm, with a big glass of cold milk (cow, rice, almond, soy, or whatever floats your culinary boat).
Don’t say I didn’t warn you! ;o)
- 1 cup salted butter, melted
- 2 cups dark brown sugar, lightly packed
- 2 eggs, room temperature
- 2 tbsp. hot water
- 1 tsp. pure vanilla extract
- 3 cups baking and pastry flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- ½ tsp. instant espresso powder (optional)
- 1½ cups milk chocolate chips
- 1 cup toffee pieces or crushed Skor bar pieces
- Heat oven to 375°F. Cover cookie sheets in parchment paper.
- Using a stand mixer, beat melted butter, brown sugar, eggs and hot water until smooth.
- In medium bowl, whisk together flour, baking powder, baking soda, salt, and espresso powder (if using).
- Stir mixed dry ingredients into butter mixture until blended, but do not overmix. Stir in milk chocolate chips and toffee pieces.
- Drop portions of dough from a tablespoon onto ungreased cookie sheet (alternatively, use a small ice cream scoop/disher for perfectly sized and portioned cookies!)
- Bake 8 to 10 minutes, rotating pans once for even browning. Remove pans from oven and let cool for a minute or two, before transferring cookies to wire rack to cool completely.
Makes about 6 dozen cookies.