These Chocolate Toffee Cookies are special, though they may not look like it. They’re not frosted, painted, or blitzed in sprinkles. You can’t roll them out and cut them into fancy shapes. They’re not paleo or gluten free. They’re made with old-fashioned, real ingredients. The kind your mother may have used. The outside of these cookies has a slightly crisp crumb. The interior is provocatively fudgy– and not much more. They don’t have nuts or oats or any extra bells and whistles. Save one. Toffee. These cookies have a nearly undetectable nod toward the savory with the addition of toffee. They are quite simply, the best cookies I’ve ever made.
The cookies can be prepared up to two days in advance; store in an airtight container at room temperature.
- ½ cup flour (scooped and leveled)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 pound semi-sweet chocolate (chopped)
- ¼ cup unsalted butter
- 1 ½ cup packed brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 5 (1.4 oz) Chocolate covered toffee bars (such as Heath) roughly chopped into bits
Combine flour, baking powder and salt in a small bowl; whisk to combine.
Melt the chocolate and butter together in the top of a double boiler set over simmering water; stirring until smooth. Remove from heat and let cool to about body temperature.
Meanwhile, use an electric mixer to blend the sugar and eggs until thick and creamy, about 5 minutes. Beat in the cooled chocolate mixture and the vanilla. Using a rubber spatula fold in the flour mixture until just incorporated. Stir in the toffee bits. Cover and chill until firm, at least 45 minutes and up to overnight.
Heat the oven to 350 degrees F. Line 2 or 3 rimmed baking sheets (depending on size) with silicon mats or parchment paper. Drop 18 ¼‑cup rounds of batter onto the baking sheets, spaced at least 2‑inches apart. Bake until the cookies look dry and uniformly cracked across the surface but still soft in the center; about 15 minutes.
Let the cookies cool on the baking sheets.