Description
Note: They are one of the few cookies that taste the best when at room temperature and not warm from the oven.
This chocolate brownie cookie recipe is superb. The toffee chips give it a nice crunch, especially compared to the soft cookie.
For the perfect cookie form, use a 1 Tablespoon cookie scoop (my cookie scoop is 1 1/2 Tablespoons and the cookies still turned out perfectly).
Lora Brody shared this recipe in her amazing cookbook, "Chocolate American Style."
Ingredients
Units
Scale
- 8 ounces Bittersweet Chocolate (Coarsely Chopped)
- 2 Tablespoons (1 Ounce) Unsalted Butter (I use salted butter. This recipe uses melted butter (it will melt with the chopped chocolate) so you don't need to worry about softening it.)
- 1/4 cup (1/25 Ounces) All-Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/8 teaspoon Salt
- 3/4 cup (6 Ounces) Light Brown Sugar (Packed)
- 2 Extra-Large Eggs (I used two large eggs)
- 2 teaspoons Vanilla Extract
- 3/4 cup (3.5 Ounces) Toffee Bits (Health Bits)
- 1 cup (5 Ounces) Semisweet Chocolate Chips (I tend to use Milk Chocolate Chips.)
Instructions
- 350* oven.
- Line your baking sheet with parchment paper or a silicone pan liner and set aside.
- Melt the chopped chocolate and butter together in a small bowl. You can carefully microwave the two, stirring often, or you can set a bowl above simmering water in a pot (without letting the bowl touch the boiling water), stirring often.
- After the chocolate is melted, set aside the mixture to cool.
- Combine the dry ingredients: all-purpose flour, baking powder, and salt, in a small bowl.
- Set the light brown sugar and eggs in the bowl of your electric stand mixer. Beat on medium-high speed until the eggs feel thick and look lighter in color.
- Beat in the cooled melted chocolate and butter mixture and the vanilla extract (you may know it as vanilla essence).
- Reduce the mixer speed to low and mix in the all-purpose flour mixture, stopping the mixer and scraping the sides of the bowl with a rubber spatula.
- When a few streaks of flour remain, use a wooden spoon to stir in the Heath toffee bits and the milk chocolate or semisweet chocolate chips. Mix only until combined.
- Use your 1 Tablespoon cookie scoop (mine is a 1 1/2 Tablespoon cookie dough scoop), and place the cookie dough onto your parchment paper covered cookie sheets, about 2 1/2" apart.
- Bake at 350* for 10 to 13 minutes or until the tops of the cookies look dry and cracked. They will still feel soft. They will look done (look for the color change). Do NOT overbake. These cookies will become more firm as they cool to room temperature.
- Remove the cookies from the oven, let them cool for a few minutes on the cookie sheet, and then remove them to the cooling rack to completely cool to room temperature before eating them.
- Store the chocolate brownie cookies in a reusable plastic container at room temperature for up to one week.
- Category: Dessert
- Cuisine: American