9 ounce bars thin, chocolate-covered toffee (1.4 each)
1 cup (6 ounces) semisweet chocolate chips
1-1/3 cup all-purpose flour, stirred before measuring
1/2 tsp. baking soda
Pinch of salt
3/4 tsp. instant coffee granules
1/2 tsp. hot water
1/2 cup (1 stick) unsalted butter, softened
2/3 cup firmly packed light brown sugar
1 tsp. vanilla
1 egg, graded "large", preferably not refrigerator-cold
Adjust rack to center of oven. Line cookie sheets with aluminum foil, shiny side up. Set aside. Preheat oven to 375 degrees F.
Using a cutting board and a large, heavy, very sharp, straight-edged knife, cut each toffee bar into chunks. If the chunks are too small, they'll melt while the cookies bake, but if they're too large, the dough will be difficult to portion out. I like to cut each bar into 24 pieces. Combine toffee chunks and semisweet chips in a small bowl; set aside. Into a separate small bowl, sift together flour, baking soda, and salt. Set aside. In a small cup, dissolve instant coffee granules in hot water; set aside.
In large bowl with large spoon, cream butter, brown sugar, and vanilla until light and fluffy, a minute or two. Add egg and beat in thoroughly. Blend in dissolved coffee, then sifted dry ingredients (dough will be stiff). Add toffee chunks and semisweet chips and stir until evenly distributed (this will take a minute or two, as there is a large volume of chips and chunks).
Use a heaping teaspoon (not a measuring teaspoon) of dough for each cookie, mounding cookie dough high. I place 12 mounds on a 15-1/2 by 10-1/2 inch cookie sheet (these spread as they bake). Bake one sheet at a time in the center of the oven for 8 to 10 minutes, turning back-to-front once about halfway during baking time. During baking, cookies will flatten and spread. They're done when they're a light golden brown on the edges; some will be a light golden brown in spots on top.
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