So I went to work and created this delicious cookie. It's crunchy on the outside and chewy on the inside, and has lovely little bits of chocolate chips and toffee bits throughout. They truly are divine.
I may have eaten one or two of these cookies. Maybe a few more than that. But who's counting during the holidays?
Double Chocolate Toffee Cookies
Recipe written by The Chef Next Door
Makes 3 dozen cookies
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1 cup butter, at room temperature
1 1/2 cups granulated sugar
1 tsp vanilla
2 cups all purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp sea salt
1 cup semi-sweet chocolate chips
1 cup toffee bits
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat and set aside.
In the bowl of your stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the vanilla.
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Gradually add the dry ingredients to the wet ingredients, beating until fully incorporated. Fold in the chocolate chips and toffee bits.
Using a large scoop, drop the dough onto the prepared baking sheet, nine cookies at a time. Be sure to give them room as the cookies will spread.
Bake the cookies for 13-15 minutes, until the edges are set. The longer you bake them, the crunchier they will be. Remove cookies from the oven and allow to rest on the baking sheet for 5 minutes, then place on a cooling rack to cool completely. Store cooled cookies in an airtight container or cookie jar.