Cookies, Sweet Snacks

Coffee Toffee Chocolate Chip Cookies
with Coffee Sea Salt

I’m sure you’ve all gathered that I have this thing with Sea Salt, especially mixed with sweet things, so I was over the moon when I was gifted some lovely salts from Atlantic Salt Works from right here in Massachusetts (Gloucester — pronounced Glaah-stah, from those of your “from away”). The one that I was most intrigued by was the Coffee Sea Salt which sounded just perfect for these cookies. Perfect!

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup dark brown sugar
1/2 cup granulated sugar
2 1/2 teaspoons vanilla extract
1 teaspoon coffee extract
2 large eggs, at room temperature
1 1/2 cups semi-sweet mini chocolate chips
1 cup toffee bits (plain; not the chocolate covered variety)
1/2 cup chocolate covered espresso beans, roughly chopped
1-2 tablespoons Atlantic Saltworks Coffee Sea Salt

Preheat oven to 375F. Line 2 large baking sheets with parchment paper.

In a medium-sized bowl whisk together the dry ingredients; set aside. In the work bowl of your stand mixer, cream together the sugars, and vanilla and coffee extracts; whisk until light and fluffy; about 2 minutes. Add the eggs and beat
quickly – for only about 30 seconds – until they’re just combined. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds. Gently mix in the flour mixture on low, mixing only until the flour begins to disappear. Fold in the mini chocolate chips, toffee bits, and chocolate covered espresso beans.

Roll 1 1/2 tablespoon-sized balls of dough between your palms to form a ball, then place on prepared sheet, flattening slightly (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.

Place baking sheets in preheated oven and bake for 11-13 minutes, or until golden at the edges but still soft in the middle. Remove from the oven and immediately sprinkle with a little bit of the coffee sea salt. Let cookies cool for 5 minutes on the sheet before transferring to a wire rack to cool completely.




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