Brownie Cookies with Toffee
Why choose between a brownie and a cookie when you can have the best of both worlds with these brownie cookies with toffee. They are decadent and fudgy like a brownie, with a soft center like a cookie and extra chewy edges thanks to the toffee bits.
Servings: 16 cookies
Ingredients
- 8 oz semi sweet chocolate chips or chopped bar
- 1 stick unsalted butter
- 2 eggs room temperature
- 1 cup sugar
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup toffee bits
- flaky sea salt
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Melt the chocolate and butter together in a dutch oven or in the microwave in 30 second increments, stirring in between. Allow mixture to cool for 5 minutes.
- In a stand mixer with the whisk attachment, add the room temperature eggs and vanilla. Whisk eggs on medium speed for 3 minutes, or until the eggs are light yellow and foamy.
- Add cooled chocolate and butter mixture and sugar and mix until combined. Add the flour, cocoa powder, baking powder, salt and toffee bits. Hand mix with a rubber spatula just until dry ingredients are incorporated (the dough will look like thick brownie batter).
- Use a two tablespoon cookie scoop to scoop cookie dough onto baking sheets. Leave about two inches between each cookie to allow room for them to spread.
- Bake cookies at 350°F for 10 minutes. Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Sprinkle with flaky sea salt (optional).