Brownie Cookies With ToffeePosted: March 8, 2012 | |
You ever have one of those weeks where nothing seems to go right? Everywhere you turn you seem to find trouble. The car breaks down, you ruin your favorite pair of pants in the wash, you drop an entire container of blueberries [that you just bought] on the kitchen floor- at like midnight when you’re half awake. I’m just sayin’…You swear something happened and you feel like you lost your mojo. Or maybe you’re just plain cranky and you need some chocolate. One of my friends at work has this magnet at her desk that says “Just give the bitch her chocolate”. Enough said, right? It makes me laugh every time. Let’s face it, chocolate is comfort. Sometimes you need a little chocolate therapy. It’s like one of those cheesy commercials where the lady closes her eyes and eats her tiny little chocolate square in slow motion. Forget the tiny chocolate square. We’re talkin’ big chewy, indulgent, fudgy cookie with surprises of crunchy toffee chunks inside. This is the type of cookie you make when you’ve had a hard time and you need serious chocolate therapy.
Brownie Cookies With Toffee
(yield: 24 cookies)
1/2 Cup All-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
4 Lg. eggs
1 1/3 Cup sugar
1 tsp. vanilla
16 oz. (2 2/3 Cup) Bittersweet chocolate; chopped
1/2 stick butter (4 Tbsp.)
1/2 Cup milk chocolate chips
3 Heath candy bars, chopped into ~ 1/2 inch pieces
1. Preheat oven to 350 degrees. Prepare 2 cookie sheets with parchment paper or Silpat.
2. Whisk the dry ingredients in a small bowl and set aside.
3. In a large mixing bowl, whisk the eggs, sugar and vanilla until smooth. Set aside.
4. Melt the chocolate along with the butter in a bowl set over a double boiler.
5. Slowly add the chocolate/butter mixture to the egg mixture and stir to combine. Fold in the dry ingredients. Stir in the toffee chunks and chocolate chips. The batter will be thin, but it will thicken upon sitting. Let the batter rest for 30 minutes before scooping.
6. Scoop 2 Tbsp. of cookie dough onto prepared sheets. Bake for about 10-12 minutes or until the tops no longer look wet. Do NOT overbake; they will firm up once cooled and you want to achieve a chewy fudgy cookie, so resist the urge to overbake. Let cookies cool completely on the sheets.
p.s. I have also made these with dried sour cherries as well; instead of the toffee.