Mocha Toffee Truffle Cookies

Source: Christmas Cookie Magazine
Yield: About 48

1/2 c. butter
1/2 c. chocolate chips
1 TB instant coffee
3/4 c. sugar
3/4 c. packed brown sugar
2 eggs
2 tsp. vanilla (or Bailey's Irish Creme)
2 c. flour
1/3 c. cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt
4 1/2 oz. toffee bits
4 oz. milk chocolate, melted

1. Heat oven to 350 degrees. Melt butter and chocolate chips together. Stir in coffee, and let cool for 5 minutes.
2. Add sugar, brown sugar, eggs, and vanilla (Baileys) to butter and chocolate. Stir until dissolved.
3. Combine flour, cocoa, baking powder, and salt in a small bowl. Add to coffee mixture. Add toffee chips.
4. Drop by rounded tablespoons 2" apart on a greased cookie sheet. Bake for 10 minutes. Let cool 1 minute on the baking sheet. Transfer to wire racks.
5. If desired, drizzle with melted milk chocolate when cool.

The Bailey's substitute was a desperate move when I ran out of vanilla the first time I made these, but it's an excellent swap. They give the cookies an 'after dinner coffee' flavor.