Chocolate Fudge Toffee Cookies

• 1 cup Semi-Sweet Chocolate Chips
• 2 Tablespoons Butter
• 1 cup Sugar
• 2 whole Eggs
• 1/4 cups Nonfat Vanilla Yogurt
• 1 teaspoon Instant Coffee Granules
• 1 teaspoon Vanilla
• 6 teaspoons Baking Powder
• 1/4 teaspoons Sea Salt
• 1 cup All-purpose Flour
• 3 Tablespoons Cocoa Powder, Unsweetened
• 8 ounces, weight Toffee Bits

1. Preheat oven to 350 F. Line 2 cookie sheets with parchment paper.
2. In the top of a double boiler (or in the microwave) gently melt the chocolate and butter. If you are heating this in the microwave, heat it for 30 seconds at a time and stir in between each additional heating. Stir until all the chocolate melts.
3. In the bowl of a stand mixer, beat together the sugar, eggs, and yogurt until combined. Add the instant coffee and vanilla and beat again.
4. Add the hot melted chocolate, baking powder and salt. Then slowly add the flour and cocoa powder.
5. Finally stir in the toffee chips, reserving 1/4 cup for the tops.
6. Drop the cookie dough onto the prepared baking sheets in 1 tablespoon-sized scoops. Leave 2 inches between the dough scoops.
7. Bake for 11-12 minutes then remove from the oven. Once out of the oven, immediately sprinkle the tops with extra toffee chips. Cool on the baking sheets.
8. Recipe adapted from A Spicy Perspective.

chocolate chips, butter, sugar, eggs, ubc, coffee, vanilla, baking powder, ubc, allpurpose, cocoa, weight toffee

Taken from tastykitchen.com/recipes/desserts/chocolate-fudge-toffee-cookies/ (may not work)