My baking is mostly dictated by the seasons. Like so many others, my favorite time of year to bake is the Fall. I love baking with apples, pumpkin, and warm spices like nutmeg, cinnamon and clove. There’s nothing more cozy than the smell of Fall baking on a rainy day.
As January approaches, the pickings are slim. There’s citrus, which offers lots of great options like Portuguese Orange Cake or Tarte au Citron. And in California, we are fortunate to have basically every season’s harvest available. Thinking about my readers across the country and world though, I’m trying to pinpoint a few options that can be made that are not dependent on seasonal fruits. What do you guys think of when you think of January or mid-winter baking?
Flipping through the recent Bake from Scratch magazine, there were tons of coffee recipes. From coffee cakes (if you’re in the mood try these Sour Cream Coffee Cake,and Cream Cheese Coffee Cake) to cappuccino cookie bars to latte tarts. Makes sense. Caffeination as a crutch to achieve your 2019 goals. 🙂 And coffee can be used in baking any time of year, but is especially appealing when it’s cold and blustery outside.
Enter these toffee espresso chocolate chunk cookies. The espresso aligns with the coffee theme and I can’t imagine why I hadn’t thought to incorporate it into cookies before. It’s essentially your basic chocolate chip cookie recipe with three things to liven it up: espresso, toffee, and chocolate chunks (instead of chips). Pretty irresistible, wouldn’t ya say?
And if you want to take things even further, as I did, making a little espresso to sip alongside these is pure heaven. Enjoy!