Chocolate Toffee Cookies

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Two peas & their pod

Rating

(79)

Ingredients

8 oz. bittersweet chocolate, coarsely chopped
2 TBS unsalted butter
¾ cup light brown sugar
2 large eggs
2 tsp vanilla extract
½ tsp baking powder
⅛ tsp salt
¼ cup unbleached all-purpose flour
1 cup toffee bits ( I used chopped up Heath bars)
1 cup semi-sweet chocolate chips

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Preparation

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Step 1

Preheat oven to 350 degrees. Lightly grease (or line with parchment paper) two baking sheets.

Step 2

In the microwave or in a saucepan over very low heat melt the chocolate and butter together, stirring until smooth. Set the mixture aside to cool to lukewarm.

Step 3

In a medium-sized bowl, beat together the brown sugar, eggs, vanilla, baking powder, and salt. Beat in the melted chocolate, then stir in the flour, toffee bits, and chocolate chips.

Step 4

Drop the dough by the tablespoonful onto the prepared baking sheets. Bake the cookies for about 12 minutes or until the tops are cracked and dry, but the cookies are still soft to the touch. Don’t overbake these; they’ll become firm as they cool.

Step 5

Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes, then transfer them to a rack to cool completely.

Chef’s notes

The toffee melts in with the chocolate and adds extra goodness to these cookies.

These cookies remind me of brownies, but in cookie form.

Make sure you have a cold glass of milk nearby; you will want a few swigs after downing a couple of these chocolaty gems.

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Chocolate Toffee Cookies

Ingredients

Preparation

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Chef’s notes

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