We haven’t set up too many traditions in our family yet, but here’s one that has been going eight years strong: COOKIES ON RAINY DAYS. I am strong believer in fresh-baked cookies on rainy days, and have had plenty of opportunities to continue the tradition here in rainy California the last couple of weeks. Speaking of rain, I just want to say: California teachers, I felt for you on those wet days. I really did. I do not miss those rainy weeks of cabin-fevered children and indoor recesses. I wish you many cookies and hot baths when you get home!
Back to cookies. So a few months ago, one of my favorite people in the world sent me this request: “Would you be willing to post your recipe for your coffee toffee chocolate chip cookies? [Someone] made your lemon bars last week so I remembered my absolute favorite of your desserts…” How could I say no to that? So I emailed her the recipe, and have been waiting for rainy days to come so it would be juuust the right time to share it with you all, too!
These are also my absolute favorite chocolate chip cookies of all time. If I were a recipe hoarder, this is one I would hoard. I’ve tried maybe 15-20 different chocolate chip cookie recipes in my lifetime (including these and these and these and these), but the one I am about to share continues to be my all-time favorite. Hands-down. As a matter of fact, it’s probably one of my all-time favorite recipes of all time, chocolate or not. Yeah. Really.
To make these Coffee Toffee Chocolate Chip cookies, use 3/4 cup of a chopped Heath Bar. I actually use 3/4 cups of a chopped Toblerone bar… so I guess those would more accurately be called “Coffee Toblerone Chocolate Chip Cookies.” (Doesn’t have quite the same ring to it though, does it?)
I love my cookies with all those little nooks and crannies, but if you like a neat, uniform look, feel free to roll them into a ball and flatten a bit before placing them onto your baking sheet.
I strongly urge you to wait those 2-4 minutes in the last step before gobbling up your aromatic creation. The outer edges of the cookie crisps up in a way that is just to die for, while the inside remains intact with gooey chocolatey goodness. Over the years, my husband has learned to trust me as the cookie authority and patiently resists the tempting aromas wafting from the cookies until I give him the green light to nom. He has never regretted it.
Similarly, if your cookies have cooled, toast your cookies to golden brown to reheat before enjoying. You will achieve that delectable thin crust again, and the house will smell like heaven once more. It’s magic every time. Of all the treats I make (and there are a lot), these are my hubby’s favorite. We have been enjoying these for over ten years, and now you can, too!
Coffee Toffee Chocolate Chip Cookies
P.S. If you love cookies, you will probably enjoy this amazing video on the chemistry of cookies. It will only add depth to your appreciation!
*My recipe used to list “3/4 cups sugar (or 2/3 cups to make it less sweet)”, but I found that less brown sugar makes the cookie less chewy and more cakey, so I’ve adjusted it a bit.
**My recipe used to list 300ºF for 20-25 minutes, but I experimented and found that 350ºF for 12-15 produces pretty much the same result… but more quickly.