• Cooking Time: 9
  • Servings: 30
  • Preparation Time: 12


I've been using Reynolds parchment forever and I found this amazing cookie recipe and I make it all the time.

People always ask me for the recipe and I always tell them to not forget Reynold parchment. I love it!


  • Reynolds® Parchment Paper
  • 2 1/2 cups flour
  • 1/2 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 tablespoons instant coffee
  • 2 tablespoon milk
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 package (8 oz.) toffee bits, divided
  • 1 cup semi-sweet chocolate chunks
  • 1/2 cup sliced almonds, toasted


  • Preheat oven to 350°F.
  • Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, cocoa, baking soda and salt; set aside.
  • Beat butter, brown sugar and granulated sugar together in a large bowl, on medium speed of an electric mixer, until light and fluffy.
  • Dissolve instant coffee in milk.
  • Beat in coffee mixture, eggs and vanilla until well blended.
  • Add flour mixture gradually to creamed mixture; beat on low speed just until blended. Reserve 3/4 cup toffee bits; stir remaining toffee bits into dough.
  • Drop by heaping tablespoons about 2-inches apart onto parchment-lined cookie sheets.
  • Combine chocolate chunks, almonds and reserved toffee bits; set aside.
  • Bake 4 minutes (cookies will still be wet on top.)
  • Remove from oven; press cookie flat with the back of the measuring spoon.
  • Sprinkle 1/2 heaping tablespoon almond-toffee mixture onto each cookie.
  • Using the back of the measuring spoon again, lightly press topping into dough to form a larger round cookie.
  • continuing baking 8 to 9 minutes longer or until cookies are set.
  • Do not over bake.
  • Slide parchment with cookies onto a wire rack to cool.

Author Credit: reynolds parchment website

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