Chocolate-Toffee Cookies
★★★★★
Dessert
Difficulty: Easy | Servings: 24 red scoop; 36 black scoop
Ingredients:
½ cup AP flour
1 teaspoon baking powder
¼ teaspoon salt, Diamond Crystal
1 pound bittersweet (not unsweetened) chocolate, chopped
¼ cup unsalted butter
1 3/4 cups golden brown sugar, packed
4 large eggs
1 tablespoon bourbon vanilla
1-8 ounce package chocolate covered toffee bits
Directions:
1. Whisk together flour, baking powder and salt in a small bowl, set aside.
2. Stir together chocolate and butter in the top of a double boiler set over simmering water until melted and smooth. Remove from heat and cool to lukewarm.
3. Beat the sugar and eggs until thick, about 5 minutes. Beat in the chocolate mixture and vanilla.
4. Stir in flour mixture; then the toffee bits. The batter will look like brownie batter.
5. Chill the batter at least 45 minutes or overnight. After chilling, the batter will be like fudge.
6. Preheat oven to 350*F. Line sheet pans with parchment paper. Scoop out cookies, allowing plenty of space between them. Bake until just dry and cracked on top, yet soft to the touch in the middle, about 15 minutes. Cool on the sheet pans.
Notes:
In my oven, it takes about 17-20 minutes to bake and I rotate the sheet pans.
OG recipe calls for 1 cup of walnuts, I omitted because the cookie just tasted better without.
OG recipe calls for vanilla, I think the bourbon vanilla works better.
You can find the toffee bits by the chocolate chips, etc in the baking aisle. I use the Heath brand.
The picture shows them to the right of the tea cakes.
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