Author Notes
I got this recipe from a friend, who got it from a friend of hers so you could say it has traveled,hence the name. I used more toffee pieces than it calls for because I LOVE toffee, so adjusting certain flavors is totally up to the baker. I also used instant espresso instead of coffee for a deeper coffee flavor. So don't be afraid to experiment and enjoy the outcome! My changes/notes in parenthesis. —ChefMommy
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Ingredients
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2 cups
All Purpose Flour
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3/4 cup
Cocoa Powder
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1 teaspoon
Baking Soda
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1/2 teaspoon
Salt
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1 1/4 cups
Softened Butter
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2 cups
Sugar
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2
Eggs
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2 teaspoons
Vanilla Extract
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2 cups
Semi-Sweet Chocolate Chips
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4 ounces
Toffee Pieces (I used an 8 ounce bag)
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1 tablespoon
Instant Coffee (I used 2 Tablespoons Instant Espresso.)
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1/2 cup
Chopped Nuts (I used walnuts)
Directions
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Preheat oven to 350 degrees.
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Cream together sugar and butter until is looks pale yellow in color and fluffy.
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While butter and sugar are creaming, sift together you flour, cocoa, baking soda,and salt.
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When butter and sugar are creamed add eggs, and vanilla until combined.
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After eggs and vanilla are incorporated add coffee(or espresso) and mix again until incorporated.
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After coffee/espresso is incorporated add the cocoa/flour mixture and mix until hydrated.
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When mixture is hydrated add your chocolate chips, nuts, and toffee pieces. Mix till combined.
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Scoop mixture on a sheet pan with parchment (I used a medium ice cream scoop) and put in oven and bake 13-15 minutes.
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After removing cookies let sit for about 1 minute before moving to a cooling rack.
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