Chocolate Chunk Toffee Coffee Cookies

• Wet ingredients:
• 1 Cup butter, melted and slightly cooled
• 2 tbsp instant coffee powder
• 1 & 1/2 C brown sugar
• 1/3 Cup granulated sugar
• 2 oz semisweet melted chocolate
• 2 eggs
• 1 tsp vanilla
• Dry ingredients:
• 2 Cup and 2 Tbsp flour
• 2 tsp baking soda
• 1/4 tsp salt
• 1/2 Cup chopped pecans
• 1/2 Cup semisweet chocolate chunks
• 1/2 Cup heath bar bits (crushed)

1. Preheat oven to 375 degrees F
2. Dissolve instant coffee powder in melted butter. With a wooden spoon, stir in melted chocolate and sugars followed by egg and vanilla.
3. In a separate bowl combine all remaining ingredients. Add this mixture to the coffee mixture and stir to combine. It will be a softer-type cookie dough. Scoop onto an ungreased cookie sheet by the tablespoonfuls, leaving 2" between cookies as they will spread. Bake for 8-10 minutes, watching closely so as not to overcook them. They are done when edges are light golden brown. Allow to cool 5 minutes before transferring to wire rack as they will still be very soft but will firm up a bit as they cool while still retaining their chewy texture.

ingredients, butter, coffee powder, brown sugar, granulated sugar, chocolate, eggs, vanilla, ingredients, flour, baking soda, salt, pecans, semisweet chocolate

Taken from www.epicurious.com/recipes/member/views/chocolate-chunk-toffee-coffee-cookies-50098178 (may not work)