Description
Double chocolate toffee cookies are crisp and crackled on the outside, soft, chewy, and cake-like on the inside. The ultimate chocolate cookies!
Ingredients
- 14 ounces, weight Semi-sweet Chocolate (Chips, Or Squares Chopped), Divided
- 4 Tablespoons Butter
- ⅔ cups Flour
- ½ teaspoons Baking Powder
- ¼ teaspoons Salt
- 2 whole Eggs, Room Temperature
- ¾ cups Brown Sugar, Packed
- 1 teaspoon Vanilla Extract
- 4 ounces, weight Toffee Pieces
Preparation
Preheat the oven to 350℉ with a rack in the middle position. Line 2 baking sheets with parchment paper or mats.
Melt chocolate and butter together in the microwave. Microwave in 20-second intervals, stirring in between, until most of the chocolate has melted. Continue stirring until all lumps are gone.
In a second bowl, whisk together the flour, baking powder, and salt. Set aside.
Place the eggs, brown sugar, and vanilla in the bowl of a stand mixer. Beat on high speed until light and fluffy. Add the melted chocolate to the mixture and beat on medium speed until uniform. Add the flour mixture and beat on low until combined and no lumps remain. Stir in the remaining chocolate chips and toffee pieces.
Drop the batter by heaping tablespoons onto your prepared pans, about 2 inches apart.
Bake for 12 to 15 minutes, until the edges and top are crackled and set but the centers are still slightly soft to the touch. Let cool on the baking sheets for 2 minutes before removing to racks to finish cooling.
