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1
Preheat oven to 350 F. Line two large cookie sheets with parchment or Silpat liners. Set aside.
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2
In a large bowl, mix together the flour, baking powder, cinnamon and salt and set aside.
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3
Into the bowl of a stand mixer, add the butter and sugar and mix until light in color, fluffy and airy, about 3 minutes. Add the eggs one at a time, mixing until fully incorporated.
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4
Slowly add the flour into the creamed mixture and mix just until combined and until no white streaks remain. Stir in the toffee bits and ground coffee.
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5
Place the dough, in 1-inch balls, about 2-inches apart on the cookie sheets. Bake for 12-14 minutes until lightly browned on the edges but soft in the middle. Then remove from the oven and cool them for a few minutes on the cookie sheet. Then remove them from the sheets to cool completely on a wire rack.
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6
Cassie's Notes:
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7
I prefer bread flour in cookies (and lots of recipes) versus all-purpose. The extra protein in bread flour helps to bind to all of the butter in these cookies. All-purpose flour can be subbed for the bread flour, just add 3-4 more tablespoons of all purpose flour.
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8
Most grocery stores have Heath Bar Toffee Bits for sale in the baking aisle. If you can't find them, use any toffee bar, or buy a Heath candy bar and chop it up into bits for this recipe.
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9
And make sure to use actual fresh ground coffee beans in this recipe, not instant coffee or instant espresso. Both will just dissolve in the recipe and you won't get the rich coffee flavor that I loved most about these cookies. I am a coffee lover so I probably could have added another teaspoon and been OK. But if you aren't as much of a fan, feel free to reduce the amount of coffee you add.
