Confession – there are tons of cookies that are about to come your way.
Kind of a #SorryNotSorry situation.
Heh. I used a hashtag in conversation. Oh internet, you have successfully ruined me.
Speaking of which, my spelling is now at an all-time low.
Does this make you cringe for generations to come? Did I just sound like an old lady …. Hahaha. Sad.
I’m just a kickin success these days … also in kind of funny/not so funny news – I got an e-mail last week from a reader noting that my writing was filled with a lot of slag, and they wondered if I also wrote this way at work.
That’s how I feel about that.
I shouldn’t have even addressed this, but still.
ARE YOU KIDDING ME internet world, can we all not just sit in a circle, eating cookies singing kumbaya?!?!
These cookies have bits of toffee in them; and coffee; and chocolate. #Winning 😉 hahaha …
Mocha Toffee Cookies
1 Cup bittersweet chocolate, coarsely chopped
2 tablespoons unsalted butter
3/4 cup light brown sugar
2 large eggs
1 teaspoons vanilla extract
1 teaspoon ground instant coffee
1/2 teaspoon baking powder
1/4 cup all-purpose flour
3 tablespoons cocoa powder
1 ½ cup Skor toffee bits
Preheat the oven to 350 degrees F.
In a microwave safe bowl, melt the chocolate and butter together, stirring until smooth.
In a medium bowl, combine the brown sugar, eggs, vanilla, instant coffee, and baking powder.
Add in chocolate mixture. Fold in flour and cocoa powder.
Add Skor toffee bits.
Spoon onto a prepared baking tray and bake for 10 minutes.
Allow to cool on baking tray for 2 minutes before moving to a cooling rack.
Excuse me while I chow down on these cookie monster style, chased with iced cold milk!