Chocolatey Brownie Toffee Cookies

• 8 ounces, weight Bittersweet Chocolate, Chunks Or Chips
• 4 Tablespoons Unsalted Butter, Softened
• 1 cup Sugar
• 3 whole Eggs
• 1 teaspoon Instant Coffee
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1 cup All-purpose Flour
• 3 Tablespoons Unsweetened Cocoa Powder
• 8 ounces, weight Toffee Bits, Divided

1. In a double boiler (or in the microwave), gently melt the chocolate and butter. Stir until all the chocolate melts.
2. In an electric mixer, beat together the sugar and eggs until combined. Add the instant coffee and vanilla and beat again.
3. Add the hot melted chocolate, baking powder and salt. Then slowly add the flour and cocoa powder. Finally, stir in the toffee chips, reserving 1/4 cup for the tops.
4. Preheat the oven to 325 degrees F. Line cookie sheets with parchment paper.
5. Drop the cookie dough onto the prepared baking sheets in 1-tablespoon scoops. Leave 2 inches between the dough balls.
6. Bake for 11-12 minutes. Once out of the oven, immediately sprinkle the tops with the reserved toffee chips. Cool on the baking sheets.

weight bittersweet chocolate, unsalted butter, sugar, eggs, coffee, vanilla, baking powder, salt, allpurpose, cocoa, weight toffee

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