DAY 2: Chocolate Fudge Toffee Cookies
An easy to make rich dark chocolate drop cookie made with toffee chips and nuts. Slightly crispy outside, and soft gooey middles. A great cookie for chocoholics!
Just be sure to use silicone mats or parchment paper on your baking sheets, or the toffee pieces will stick to your pans.
Chocolate Fudge Toffee Cookies
16 oz bittersweet chocolate, chopped (about 2 ½ cups bittersweet chips)
½ cup butter
¾ cup sugar
¾ cup brown sugar
2 tsp vanilla extract
2 cups flour
1 tsp salt
1 tsp baking powder
1 ½ cups chopped walnuts or toasted almonds
1 ½ cups (8 oz bag) toffee chips
Preheat the oven to 350°F. Line baking sheets with silicone mats or parchment paper.
Place chocolate and butter in a medium saucepan and heat over low heat (or a double boiler) until melted and smooth, stirring often. Cool completely to room temperature.
Combine sugars, eggs and vanilla in a large mixing bowl. Beat until mixture is light and fluffy. With the mixer on low speed, beat in the cooled chocolate.
Mix the flour, salt and baking powder together in a small bowl. Add to mixing bowl and beat until just combined. Mix in nuts and toffee chips. Let dough sit, at room temperature, for 15 minutes before scooping and baking.
Drop tablespoon-sized scoops of batter onto the lined baking sheets.
Bake for 8-10 minutes; do not overbake. Leave cookies on baking sheets for 5 minutes, and then use a thin metal spatula to remove them to a cooling rack.
Makes 4 dozen cookies