Mocha Toffee Truffles

1/2 cup butter (no substitutes)
1/2 cup semisweet chocolate pieces
1 tablespoon instant coffee crystals
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 4-1/2-ounce package English toffee pieces
4-ounces milk chocolate, melted (optional)

Heat oven to 350 degree F. Melt the butter and chocolate pieces in a large saucepan over low heat. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in the granulated sugar, brown sugar, eggs, and vanilla.

Combine flour, cocoa powder, baking powder, and salt in a medium mixing bowl. Stir into coffee mixture. Stir in the toffee pieces. Drop dough by rounded tablespoons 2 inches apart onto a lightly greased cookie sheet.

Bake for 10 minutes. Let cool 1 minute on cookie sheet. Transfer to wire racks and cool completely. If desired, drizzle with melted milk chocolate; let stand until chocolate is set. Makes 30 truffles.

To store, place layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze undrizzled truffles up to 3 months. Thaw, then, if desired, drizzle with melted milk chocolate.