Coffee Toffee Cookies with Walnuts

There's nothing that frazzles my nerves more than an experimental recipe that yields a metric ton of food. It's like all of these random food bloggers waltz into my browser screen and expect me to just trust them with $8 worth of ingredients! Incredulous! And trust me -- I've been burned by some of these recipes in the past (and I have in turn, burned some of them).

So I stumbled upon this thing called "funfetti cookies," which calls for two sticks of butter (etc. etc.), and as much as I love funfetti anything, I just couldn't do it to my butter stock. (Plus, I don't currently have rainbow sprinkles.) So I decided to settle for a half batch with a twist...

Viddy those crumbs!

Coffee Toffee Cookies with Walnuts (adapted loosely from Fat Girl Trapped in a Skinny Body)

Ingredients:

1 stick (8T) unsalted butter, softened
1/4 c sugar
1/4c brown sugar
2t coffee extract
1t vanilla extract
1 egg yolk
Pinch of salt
1 1/4c flour
2T cornstarch
3/8t baking soda
1/2c toffee bits
1/2c chopped walnuts

Preheat oven to 375F and lightly grease a cookie sheet.


Instructions:
 

(1) Cream together butter and sugars until fluffy. Add extracts, egg yolk, and salt, and beat for another minute.

(2) In a separate bowl, mix together flour, corn starch, and baking soda.

(3) Slowly add the dry ingrediets to the wet ingredients, stirring in between additions. Don't stir too much! Finally, add the toffee and walnuts, and stir.

(4) Divide the batter into 8 cookies, and bake for 18 minutes or until the edges start to brown. If you prefer your cookies on the crunchy side, add 2 minutes to the cook time.  



BEFORE

 

AFTER



Review: Overall the cookies have a very pleasant texture -- crunchy on the outer edge, and softer as you approach the center. These things are outright begging to be dunked! They taste scrumptiously caramely, and the walnuts were definitely a good choice. However, the coffee got lost! It was so overpowering when the dough was raw, but alas, it disappeared during the cooking process. Sadly, I have not perfected the use of coffee extract. What exactly is it for anyway?

Me: Do you taste the coffee in these things?

Pete: No, all I taste is good. 

Bottom Line: would I make them again? Yes, but I would lose the coffee extract and use vanilla instead. Something tells me these would be good with oatmeal as well.. Toffee Oatmeal Walnut Cookies, anyone? I could see it working out.