Outrageous Chocolate Toffee Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2/3 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 3/4 cup Brown sugar, dark tightly packed
  • 1/2 tsp Salt
  • 8 oz Trader joe's bittersweet chocolate [i used
  • 1 tsp Vanilla
  • 1 cup White chocolate chips

• Dairy

  • 4 tbsp Butter

• Desserts

  • 3/4 cup Almond brickle toffee chips

Found on thecreeksidecook.com

Description

Ingredients

• 8 ounces bittersweet chocolate [I used Trader Joes 72% Dark Chocolate], chopped coarsely
• 4 tablespoons butter
• ⅔ cup all purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs, at room temperature
• ¾ cup dark brown sugar, tightly packed
• 1 teaspoon vanilla
• 1 cup white chocolate chips
• ¾ cup almond brickle toffee chips

Directions

• Melt the chocolate and butter together- either over a pan of simmering water, or by heating 20 seconds at a time in the microwave, stirring well between - 40 to 60 seconds, depending on the microwave. When the ships are about half melted, stop heating and just stir until completely melted. Cool to room temperature - about 20 minutes.
• When the chocolate mixture is cooled, preheat the oven to 350, and line two large, heavy baking sheets with parchment paper.
• Whisk the flour, salt and baking powder together in a small bowl, and set aside.
• Put the sugar, eggs and vanilla in the bowl of your stand mixer, and mix on low speed breifly, to get them combined.
• Increase mixer speed to medium high and beat for about 3 minutes, until the mixture is creamy, and a little fluffy.
• Reduce the mixer speed to low, and beat in the chocolate mixture.
• Remove the bowl from the mixer and by hand, fold in the flour mixture until about halfway incorporated. Add the chips and finish folding to combine.
• Drop tablepoonsful of batter a couple inches apart on the parchment lined baking sheets.
• Bake for about 9 to 11 minutes, until cookies are very shiny across the tops and puffed somewhat.
• Remove from oven and allow to coo on baking sheets for 5 or 6 minutes, and then very carefully, remove them to a cooling rack to finish cooling. They are fragile when they are hot, so be careful.
• Cool completely, then store tightly sealed - best eaten within a couple days.