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!
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Chocolate Toffee Cookies
Adapted from Bon Appetit
Makes 20 Large Cookies
Ingredients:
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!
theculinarychronicles.com 
looks yummy. more crunchy then the tartine’s recipe? (which surprised me with the texture. not what i had expected. not bad, just different)
Hmm…I wouldn’t say it was “crunchy”. A very light crisp exterior–just like the light coat on brownies. I did love the deep chocolate flavor! 🙂
These are on my ‘to do’ list. I’m drooling like crazy now and can’t wait to give them a go!
They are definitely a decadent treat! I’m sure yours will be just as delicious! Cheers!
Oooh my gosh! Those cookies look AMAZING! I have a recipe similar to this. Good stuff.
P.S. Found you on Tastespotting! Love the blog. 🙂
Thanks so much Sarah!!!! I checked out your link and it must have been fate because I just made Coconut Lime Cookies last night 🙂 Post to come soon.
Cheers!!!
what kind of toffee bars do you recommend? did you use the chocolate covered toffee bars?
Hi! I used Heath Toffee Bars that’s milk chocolate covered but I’ve also tried Skor bars. Both quite yummy! 🙂