|4||t instant espresso coffee (I had regular instant coffee)|
|1||box chocolate cake mix|
|1/2||c butter or margarine, softened|
|1||c semisweet chocolate chips|
|1/2||c toffee bits|
- Heat oven to 350. In small bowl, stir together coffee crystals and vanilla until coffee is dissolved. In large bowl, mix cake mix, coffee mixture, butter and eggs with spoon until soft dough forms. Stir in chocolate chips and toffee bits.
- On ungreased cookie sheets, drop dough by rounded teaspoonfuls about 2 inches apart. (My first batch was puffy... I pressed down the second batch and they were much flatter.)
- Bake 7 to 10 minutes (always under bake for soft cookies!). Cool 1 minute before moving to cooling racks.
These have a dark, brownie-like flavor with a hint of coffee. The toffee is subtle... too subtle. Next time, I'll add the entire bag, not just the half cup. The dough was very good by itself, and the finished product was great. Quick and yummy!