Brownie toffee cookies
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
4 tablespoons unsalted butter
1/2 pound bittersweet chocolate chips (1 1/4 cups)
1/4 pound semisweet chocolate chips (2/3 cup)
3 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup toffee bits
1. Preheat the oven to 350 degrees. Grease and flour two baking sheets or
line the baking sheets with parchment paper.
2. In a small bowl, sift together the flour, salt and baking powder. Set
aside.
3. Melt butter and bittersweet and semisweet chocolate in top of a double
boiler over boiling water. Whisk butter and chocolate until blended and
cool.
4. In a medium bowl, beat eggs and sugar with a handheld electric mixer on
medium high until lemon colored, about 1 minute. Add chocolate mixture and
vanilla and beat until combined. Stir the flour mixture into the batter
gradually, so there will be no lumps. Stir in the toffee bits.
5. Use a small ice cream scoop to scoop out 1 1/2-inch mounds of dough and
place them about 3 inches apart. Dip the ice cream scoop in hot water before
scooping each cookie to prevent sticking. 6. Bake the cookies for about 10
to 12 minutes, or until the tops barely spring back and are slightly puffed.
Transfer to a rack and cool. Store in an airtight container.
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
4 tablespoons unsalted butter
1/2 pound bittersweet chocolate chips (1 1/4 cups)
1/4 pound semisweet chocolate chips (2/3 cup)
3 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup toffee bits
1. Preheat the oven to 350 degrees. Grease and flour two baking sheets or
line the baking sheets with parchment paper.
2. In a small bowl, sift together the flour, salt and baking powder. Set
aside.
3. Melt butter and bittersweet and semisweet chocolate in top of a double
boiler over boiling water. Whisk butter and chocolate until blended and
cool.
4. In a medium bowl, beat eggs and sugar with a handheld electric mixer on
medium high until lemon colored, about 1 minute. Add chocolate mixture and
vanilla and beat until combined. Stir the flour mixture into the batter
gradually, so there will be no lumps. Stir in the toffee bits.
5. Use a small ice cream scoop to scoop out 1 1/2-inch mounds of dough and
place them about 3 inches apart. Dip the ice cream scoop in hot water before
scooping each cookie to prevent sticking. 6. Bake the cookies for about 10
to 12 minutes, or until the tops barely spring back and are slightly puffed.
Transfer to a rack and cool. Store in an airtight container.
