Listen up, coffee and chocolate lovers! Pastry chef Angela Peterson of Catalyst shares her sweet secrets for turning a café mocha into cookie form. Chopped up pieces of toffee candy (like a Heath Bar) create a crunch, which Peterson says adds “so much texture and flavor to an already delicious cookie.” Eat these treats with a cup of joe or an Americano for a double dose of espresso.
- 1 pound dark brown sugar
- 13.3 ounces granulated sugar
- 1 pound unsalted butter
- 3 eggs
- 3 ounces vanilla extract
- 1 pound and 12 ounces all purpose flour
- 2 teaspoons baking soda
- 2 1/2 teaspoons baking powder
- 1/3 cup instant espresso powder
- 1 pound and 4 ounces toffee candy pieces (chopped)
- Use the paddle attachment on your stand mixer.
- Cream the sugars and butter until smooth.
- Whisk the eggs and vanilla extract until homogenized.
- Gradually add the eggs mix to the creamed mixture. Continue to mix until smooth.
- Combine the flour, baking soda, and baking powder.
- Add all of the dry ingredients and paddle until almost mixed. Add the espresso powder and heath pieces.
- Mix until fully combined, be careful not to over mix at this stage.
- Scoop using a 1.33 ounce scooper.
- Bake at 350 degrees Fahrenheit for 5 minutes then rotate the pan in the oven and bake until the cracks begin to lose their shine.