These cookies are like crack (I assume-I’ve never tried drugs). Not much more explanation for these cookies than that. Rich and brownie-like texture, filled with gooey toffee bits in the size of a small cookie. Doesn’t get much better than that!
Toffee Brownie Cookies (adapted from A Spicy Perspective via Pinterest)
8 oz. bittersweet chocolate (chopped or chips)
4 Tbsp unsalted butter
1 cup sugar
1 tsp instant coffee
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt
1 cup all-purpose flour
3 Tbsp cocoa powder
8 oz. bag toffee bits
In a double boiler, gently melt the butter and chocolate. Stir until all the chocolate melts. While butter and chocolate are melting, with an electric mixer, beat together the sugar and eggs until combined. Add the instant coffee and vanilla and beat again.
Preheat oven to 325 degrees. Add the hot melted chocolate to the sugar/egg mix, then add baking powder and salt. Then slowly add the flour and cocoa powder. Finally, fold in the toffee chips, reserving around 1/4 cup for the tops. Line cookie sheets with parchment paper. Drop the cookie dough onto the prepared baking sheets in 1 tbsp scoops. Bake for 11-12 minutes. Once out of oven, immediately sprinkle tops with extra toffee chips. Cool and serve with milk!