Dark Chocolate Toffee Cookies
Crispy, chewy cookies with a deep chocolate flavor, toffee crunch and gooey chocolate chips. As with any chocolate cookie, the quality of your cocoa powder makes a big difference in the end result. Using a dutch process cocoa results in a richer cookie flavor, as does adding in a good quality dark chocolate chip. Recipe by Mary Younkin, Barefeet in the Kitchen.
Chill: 1 Hour
- 2 cup(s) all-purpose flour
- 1/4 cup(s) plus 2 tablespoons dutch process cocoa
- 1/4 teaspoon(s) kosher salt
- 1/2 teaspoon(s) baking soda
- 1/4 cup(s) butter, softened
- 1/2 cup(s) light brown sugar
- 1/3 cup(s) sugar
- 1 teaspoon(s) vanilla
- 1 egg
- 1/2 cup(s) dark or bittersweet chocolate chips
- 1/3 - 1/2 cup(s) toffee bits
- Whisk dry ingredients together and set aside. In a mixing bowl, beat the butter and sugars together until smooth, about 2-3 minutes. Add the egg and vanilla and beat again. Add the dry ingredients and beat again just until combined. Stir in the chocolate chips and toffee bits. Chill the dough 1 hour.
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Scoop the dough by tablespoons onto the baking sheet, leaving at least 2" in between the cookies. Return the remaining dough to the refrigerator in between batches.
- Bake the cookies for 10 minutes, only until they begin to crisp on the edges and they look just a tiny bit gooey still in the center. Allow the cookies to cool on the baking sheet for at least 2-3 minutes before transferring to a wire rack to cool completely.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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