Mocha-Toffee Chocolate Cookies

By Addie

Get your java jolt by munching on a fudgy cookie. These cookies are a snap to make because they start with a cake mix.

Ingredients

• 4 teaspoons instant espresso powder (dry)
• 2 teaspoons vanilla
• 1 box Betty Crocker SuperMoist Butter Recipe Chocolate cake mix
• 1/3 cup butter, softened
• 2 eggs
• 1 cup miniature semisweet chocolate chips
• 1/2 cup toffee bits

Preparation

Step 1

Heat oven to 350°F. In small bowl, stir together coffee 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 2 inches apart.

Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely. Store covered. Makes About 4 1/2 dozen cookies

Tips:
No espresso powder? Use regular instant coffee granules for the instant espresso, but expect a milder coffee flavor.

Press a chocolate-covered coffee bean into center of dough for each cookie before baking.

Toffee bits can become rancid, so it’s a good idea to taste a few before adding them to the cookie dough.
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REVIEWS:

I was SO skeptical about making these cookies after seeing that they started out with a cake mix...BOY WAS I WRONG! These cookies are the BEST cookies I've ever made! Hands down delicious! I now have lots of fudge cake mixes on hand..making more today! My family ate the first batch within 24 hours! Please make these! So worth it, and so easy!

These were fabulous! I made them for Valentines Day! Everyone loved them and I added walnuts and made them big!

DELICIOUS!!!!

These are great. I didn,t have to add any water, my butter was VERY soft. I love coffee and the 4 tsps of coffee were just perfect. I will be making these over and over again.

Was looking for a soft chocolate, mocha, chocolate chip cookie. This recipe definitely was exactly what I wanted it to be! Because I'm watching calories but still like to have a treat once in a while, I omitted the toffee candy. Also used some french vanilla instant coffee mixed with water instead of using vanilla. The cookies turned out wonderful! Nice soft moist chocolate delight, and so easy to make!!

I just made these and it was very easy. I had to add 2 tsp. water to the dough. I baked for 10 minutes in a convection oven and they were perfectly cooked. I am not a baker, but my grandchildren think I am and they LOVE these cookies!

I made these last night. Really easy, but 4 teaspoons of instant coffee made it over powering, You can't taste the chocolate. For coffee lovers, it was great. For the rest of us, maybe only 1 teaspoon.

I just made these cookies -- yum! And super quick! I used a devil's food cake mix, and instant coffee granules -- plenty of coffee flavor for me, although I like mocha to be heavier on the chocolate than the coffee. I used full-size choc chips instead of mini's, and chopped 2 Heath candy bars for the toffee bits (about 1/2 cup). The dough wasn't dry at all, but they did need to bake longer than stated -- worked well when they baked 12 min and then sat on the baking stone for another 2-3 min before taking them off. When I first took them out after 9 min they were very underdone. Will definitely make them again!

These turned out well, but have a slightly store bought taste due to using the cake mix as a starter. I used regular instant coffee (not expresso), and they were plenty coffee-flavored for me. Also used about 1.5 times the chocolate chips. I used Heath Bar toffee bits - next time I will try to find real English toffee, as the Heath bits taste very artificial.

These turned out very well. The dough was a little dry and hard to mix. I added a couple of teaspoons of water to help. I will make these again.