I find it oddly delightful that the first thing I am posting to this new “Food Porn” group isn’t actually a new recipe, but a sequel. About three months ago  +Shayna Ingram asked me to make some Toffee Macadamia Nut Cookies (http://couponclippingcook.com/blog/macadamia-nut-toffee-coffee-cookies) with some espresso added in as a counter note. I was happy to comply.

They were terrible.

They were loose, crumbly cookies there actually dried out your mouth when you ate them. Additionally all of the chopping, rolling, and cooking required for the macadamia nuts actually made me feel nauseated. I had to leave the kitchen while they were cooling, and smell managed to linger for days afterwords. They were not a complete loss though. As Shayna pointed out they were good served with ice cream. Oh fat and sugar, is there nothing you can’t solve?

Needless to say I was when Shayna asked me to make toffee cookies again I was a bit flummoxed. I like the idea of toffee in a cookie, with its sharp and cleanly sweet taste, but my implementation so far left a lot to be desired. So I decided to solve the problem with a liberal application of butter.

I went with modifying an old standby with the wonderful results you see below. This recipe started off as a Tollhouse chocolate chip cookie recipe. I took the standard recipe, replaced the white sugar with more brown sugar for a wider depth of flavor, doubled the vanilla for the same reason, and added a tablespoon of espresso ground coffee beans for a nice kick. Finally I replaced the bag of chocolate chips with Heath bar baking bits. Also, no nuts because, ew, seriously? When making it my butter was frozen but it wasn’t anything a stand mixer couldn’t handle.

I couldn’t be happier with the results. They turned out just amazing. The cookies were soft and moist (THANK GOD).They also had a subtle yet deep toffee flavor that I was really surprised by as they were just loaded with sugar. There was not overly sweet burst of sugar with these cookies, just a slow rich build up of sweetness and richness starting with the faint coffee and toffee flavors and melting into a rich tasty treat.

TL:DR Fucking make these already.

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/2 cup packed brown sugar
2 teaspoon vanilla extract
2 large eggs
1 bag (10.2-oz. pkg.) Heath Bar Toffee Baking Bits
1 tablespoon espresso ground coffee beans

Directions
1. Cream sugar and butter until delicious. Mix in eggs and vanilla and try some. Laugh in the face of salmonella.
2. Shift together the dry ingredients, or just do what everybody actually does and mix them in a bowl, add to the tasty wet ingredients. Try some more. Smile.
3. Add in the espresso bits. Try not to mainline this step as it will not make the cookies finish any faster.
4. Add the toffee bits. Try and have a vague idea of where this is going.
5. Cover with plastic wrap and refrigerate overnight to 1-2 days.
5a. Seriously, don’t freaking take it out yet. You will get a more complex favor this way.
6. Preheat oven to 375° F, or to paraphrase +Hannah Hart, heat your shit.
7. Bake for 9 to 11 minutes or until slightly past golden brown. They are naturally darker than those chocolate chip cookies, so deal with it.
8. Cool on the pan for a minute or two the move to cool them on a rack. Warning: They will be molten and trying to cool into something looking like tan glass wrapped in a cookie. This is natural and delicious.

And now, the food porn.

The rest of the album can be found here.