Instructions

• Preheat the oven to 325°F. Line baking sheets with parchment paper.
• Melt 8 ounces bittersweet chocolate and 4 tablespoons unsalted butter together in a double boiler or in the microwave (heat in short bursts, stirring between each) until smooth. Let the chocolate mixture cool slightly so it is warm but not hot.
• In an electric mixer, beat 1 cup granulated sugar and 3 large eggs until combined and slightly thickened. Add 1 teaspoon instant coffee and 1 teaspoon vanilla and beat just to combine. Scrape down the bowl.
• With the mixer on low, slowly add the warm melted chocolate mixture to the egg mixture, mixing until evenly incorporated. Scrape the bowl.
• In a separate bowl, whisk together 1 cup all-purpose flour, 3 tablespoons cocoa powder, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the chocolate-egg mixture and mix until just combined.
• Stir in 8 ounces toffee bits, reserving 1/4 cup of the toffee bits for topping.
• Using a tablespoon measure, form the dough into 1-tablespoon balls and place them on the prepared baking sheets about 2 inches apart. If the dough is very soft, lightly flour your hands to shape the balls.
• Bake for 11–12 minutes. Immediately after removing the cookies from the oven, sprinkle the reserved 1/4 cup toffee bits on top of each cookie. Allow cookies to cool on the baking sheets.