Cookies = Good!
Brownies = Good!
So what can be better? Easy—-Cookies that have the rich decadent flavor and chewiness of a Brownie. Which is why this Chocolate Toffee Cookie was destined for greatness.
When I came across the original recipe in Bon Appetit, I knew that the low amount of flour and high amount of melted chocolate would yield a great brownie-like flavor. And it did! The toffee chips also intrigued me though next time, I would leave the toffee bits even more coarse as I think it got somewhat lost in the cookie. No worries because there will definitely be a next time🙂
So for all you Chocoholics—what are you waiting for? This Cookies is just what the Dr. Cacao ordered!
Until next time friends…..Cheers!
Chocolate Toffee Cookies
Adapted from Bon Appetit
Makes 20 Large Cookies
½ Cup All Purpose Flour
1 Teaspoon Baking Powder
¼ Teaspoon Salt
16 Ounces Semi-Sweet Chocolate Chips
¼ Cup Unsalted Butter, room temperature
1¾ Cups Light Brown Sugar
4 Large Eggs, room temperature
1 Tablespoon Vanilla Extract
8 Ounces Coarsely Chopped Toffee Bars
Preheat oven to 350° degrees. Line large baking sheets with parchment paper or silpats.
Sift together flour, baking powder and salt in a small bowl. Combine chocolate and butter in a heatproof bowl. Melt the chocolate and butter in the microwave using 20-second intervals, stirring in between each period. Continue until the mixture is melted and smooth—about 100 seconds, depending on the oven. Do this slowly and carefully as to not scorch the chocolate. Cool mixture to lukewarm.
With a stand mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture and then toffee. Chill batter until firm but not hard, about 30 minutes.
Using a #10 ice cream scooper (or spoon approximately ¼ cup), place dough onto prepared baking sheets, spacing the cookies 2½ inches apart. With the bottom of a flat drinking glass, press slightly down on each cookie to lightly flatten the tops. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes.
Cool on sheets. ENJOY!