Description
These thick, rich chocolate cookies are almost brownie-like in texture and loaded with chocolate chips and toffee bits!
Ingredients
Scale
- 1 cup (2 sticks) cold butter, cubed
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 1/4 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- 1 cup toffee bits
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment mix butter and sugars together on medium speed for 2 minutes, until combined.
- Add in eggs and vanilla and mix on medium speed for 1 minute, scraping sides of the bowl as necessary until smooth.
- Add cocoa powder, baking powder, baking soda and salt to the bowl. Mix on medium speed for 1 more minute, until cocoa is evenly mixed in.
- Turn mixer to low and add in flour, mixing until just combined.
- With the mixer still on low add in chocolate chips and toffee bits until evenly incorporated.
- Using a large (3- tablespoon) cookie scoop, drop cookie dough onto the baking sheet 2 inches apart. Bake for 10-12 minutes until cookies are just set.
- Allow cookies to cool on the baking sheet for 3 minutes and then transfer to a wire rack to cool completely.
Notes
Store airtight at room temperature for up to 3 days for best freshness.
Freeze airtight for up to 2 months. Thaw at room temperature.
