4 tablespoons unsalted butter
1 cup granulated sugar
3 large eggs
1 teaspoon instant coffee
1 teaspoon vanilla
1 cup all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces toffee bits
Preheat the oven to 325 degrees F. In a double boiler (or in the microwave) gently melt the chocolate and butter. Stir until all the chocolate melts. In an electric mixer, beat together the sugar and eggs until combined. Add the instant coffee and vanilla and beat again. Scrape the bowl with a spatula. Add the hot melted chocolate, baking powder, and salt. Scrape the bowl again. Then slowly add the flour and cocoa powder. Finally stir in the toffee chips, reserving 1/4 cup for the tops. Line cookie sheets with parchment paper. Form the cookie dough into 1 tablespoon balls and place on baking sheets, leaving 2 inches between the dough balls. The dough is very soft, so flour your hands. Bake for 11-12 minutes. Once out of the oven, immediately sprinkle the tops with extra toffee chips. Cool on the baking sheets.