Instructions

• Begin by preheating your oven to 350°F (175°C). In a microwave-safe bowl, combine the 8 ounces of bittersweet chocolate and 4 tablespoons of unsalted butter. Microwave in 30-second intervals, stirring after each, until melted and smooth. Be cautious not to overheat; let it cool slightly.
• In a large mixing bowl, whisk together the granulated sugar and the melted chocolate mixture until well combined. Then, add the 3 large eggs, 1 teaspoon of instant coffee, and 1 teaspoon of vanilla. Mix until everything is well blended and smooth.
• In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This will ensure even distribution of the baking powder and salt within the flour.
• Gradually add the dry mixture to the wet mixture, stirring gently with a rubber spatula. Be careful not to overmix; just fold until you see no more flour streaks.
• Gently fold in the 8 ounces of toffee bits until they are evenly distributed throughout the cookie dough.
• Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, leaving space between each cookie for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
• Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Enjoy these Toffee Brownie Cookies warm or at room temperature!