I may just have to go out on a limb here and say, these may be the best cookies I have ever made. I know that’s a big statement, but they were really that good, and the whole family agreed. I actually had no expectations for these cookies; I just knew I wanted to bake, but had something relatively easy in mind. After flipping through a few recipe books I settled on these.
While chocolate cookies are never my go to, there was something about the word brownie in the title that made me give them a try. I tend to steer away from chocolate cookies, as most that I have tried are just too chocolatey, too dry, or plainly don’t look appealing. But these cookies have changed my mind, and they may just be my new favourite cookie.
These cookies are basically a brownie in cookie form; soft, chewy, fudgy, and dense. They even have that beautiful and shiny crinkly top that is present on the best brownies. The addition of toffee in the cookie provides a great contrast to the chocolate and adds little caramel bursts throughout the cookie. Although they have a lot of chocolate in them, they aren’t overwhelmingly chocolatey, just the perfect amount. I also love that they are not overly sweet and don’t have a ton of butter in them like most cookies. These brownie cookies will absolutely be my new go to cookie!
Double Chocolate- Toffee Brownie Cookies
Makes about 24 cookies
12 ounces semisweet chocolate, chopped and divided (I used Callebaut callets instead)
6 tablespoons ( 3 ounces) unsalted butter
1 cup (225g) sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup (95g) sifted all-purpose flour
1/4 teaspoon salt
about 3/4 cup skor toffee bits, plus additional for sprinkling on top
1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper, set aside. *I found the cookies turned out better on parchment than on the Silpat.
2. Over a double boiler of simmering water, melt 8 ounces chocolate, and the butter. Stir until the mixture is smooth. Set aside and let cool about 5 minutes.
3. In the bowl of an electric mixer, fitted with the paddle attachment, beat the sugar and the chocolate mixture on medium speed, for about 3 minutes, until well combined. Scraped down the sides of the bowl, add eggs, and mix until mixture is smooth and completely combined. Beat in the vanilla. Add the flour and salt, and mix until just incorporated. Fold in the remaining 4 ounces chocolate and toffee bits.
4. Shape 2 tablespoons of dough at a time into balls and place them about 1 1/2 inches apart on the prepared baking sheets. Sprinkle with a few additional toffee bits on top of dough ball. Bake, rotating sheets halfway through, until edges are just set, and centres are a bit soft, about 9 to 11 minutes. Transfer the parchment and cookies to a wire each to cool completely.
Make Ahead: Dough can be shaped into balls and refrigerated up to 2 days or frozen up to 3 weeks. To freeze- freeze on baking sheet until firm, then transfer to a resealable plastic bag.
Storage: Cookies can be kept in an airtight container at room temperature for up to 4 days.
Adapted from Martha Stewart’s Baking Handbook