Serious Eats: Recipes

Toffee Espresso Drop Cookies

[Photograph: Carrie Vasios]

A bold shot of espresso counteracts sweet toffee bits in these speckled drop cookies.

Notes: I used HEATH BITS'O BRICKLE Toffee Bits. If you can't find them, you can replace them with either a crushed Heath or Skor Bar (if you don't mind adding chocolate) or butterscotch chips (which also won't be exactly the same.) Either way, I'd suggest chopping the replacement toffee finely, as the Heath Bits are exactly that: super small crumbs of toffee that keep these cookies from being chunky.

I used Medaglia D'oro Instant Espresso, which can be found in some supermarkets or online. I really recommend keeping some in your pantry—a teaspoon will boost the flavor of most any chocolate dessert.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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