coffee and a coffee toffee chocolate cookie

The Sister brought home a bag of excellent Blue Bottle Coffee, chosen solely because of this description:


As a brewed coffee, the Amaro Gayo is a remarkable sonata of baking spices and aromatic woods. Imagine a grand piano. Now imagine playing a descending F major arpeggio over several octaves.  Now imagine that, instead of sounds, the piano produces alternating aromas of cinnamon, nutmeg, cedar, and maple. Now imagine buying a bag, going home, and making a careful pourover of the Amaro Gayo.  Optional: imagining slippers, the Times’ Style section, grapefruit macarons, and napping Irish Setters.  


Sonata? Arpeggios? Piano? How could I not enjoy this coffee? If only my piano would emanate lovely scents...


She also brought a bag of cookie mix.  Generally, I shy away from cookie mixes, but this was not just any cookie mix.  Behold, The Sister's favorite cookie in the Bay Area: 

The Coffee Toffee Chocolate Cookie

from teacake bake shop

Our mission: dissect the mix, determine the amount of each ingredient and create a copycat cookie.

Fortunately, the ingredients were relatively easy to separate and break-down.  The mix was a close relative of the chocolate chip cookie, with a few oats thrown in.

The resulting cookie was delectable.  To have just the coffee grinds and chocolate chips is not enough.  (I tried it once, because I didn't have the toffee.) The second time I used Heath toffee chips, which added a buttery, caramel dimension and softened the edges of the coffee flavor. Next time, I would like to try it with homemade toffee chunks.  (Haven't seen those at the grocery store yet, so I might attempt to make the candy.)

Printable Recipe here.

Coffee Toffee Chocolate Cookies

inspired by the teacake bake shop

¾ cup butter, melted and cooled

1 cup light brown sugar

½ cup granulated sugar
1egg

1 teaspoon vanilla

2 cups all-purpose flour

½ cup rolled oats

2 teaspoons instant coffee granules

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup chocolate chunks (or chips)

½ cup toffee chunks (or chips)

Preheat oven to 350º F.

In a large bowl, mix butter, sugars, egg and vanilla until well blended.

In a separate bowl, combine the flour, oats, espresso, baking powder, baking soda and salt.  Add the dry ingredients to the butter mixture; mix until well blended.

Add the chocolate and toffee chunks. Refrigerate dough for 1 hour or up to 24 hours.

Shape each cookie into walnut sized balls (about 2 tablespoons of dough) and place 2 inches apart on a parchment or Silpat lined baking sheet.

Bake for 13-15 minutes.

Cool 5 minutes on baking sheet, then move to wire racks.