Mocha Toffee Cookies

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!

Dark Chocolate Chunk Mango Coriander Cookies

Hehehe last week I got my official Foodblogger cookie swap e-mail.


I was pretty much ( read: totally) bouncing off the walls!! I’ve participated in the past and to be honest, there’s nothing that gets me in the holiday spirit more than cookies.

Oh and Santa of course … speaking of which – the big guy made his appearance this past weekend!!


This of course makes it okay for me to even start talking about Christmas!! Some of our stores have already started playing carols … too early?!? When do you put up your tree? Is it already up? I have a feeling ours won’t go up for at least a couple weeks … I’m thinking at least until the first weekend of December. The holiday season is always a special time for my family and I – and cookies only sweeten the deal.

Even if you’re not quite in the holiday spirit just yet ( and yes, I know there’s still American Thanksgiving) it’s always a good time for cookies!!

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These particular cookies are a new mixture of sweet and savory – they’re cake like and definitely a heightened version of an everyday chocolate chunk cookie. And the colour and smell of the mango baking away are sure to tantalize your taste buds… also, look how yellow they are!!


Dark Chocolate Chunk Mango Coriander Cookies

1 Large mango; peeled and diced

1/4 cup water

1 cup gran­u­lated sugar

1 Tbsp fresh coriander, minced as fine as possible

1/2 cup shortening

2 eggs

2 cups flour

1/2 tsp salt

1 tsp baking soda

1/2 cup Dark Chocolate Chunks



Pre­heat oven to 325 degrees F.

In a blender / Food processor combine mango and water. Blend to a thick pulp.

In a small bowl, combine sugar and coriander – rub together to flavour the sugar.

In a medium bowl, whisk together flour, salt and baking soda.

In a separate bowl, cream together shortening and sugar mixture.

Add eggs and mango puree.

Fold in dry ingredients, and add in chocolate chunks.

Scoop onto prepared baking sheet and bake for 12 minutes.

Remove from oven and allow to cool.