Normally I don’t actually eat much of what I bake. I sample to make sure I’m not about to poison anyone, but other than that I’m pretty hands off. And then there are the Gigantical chewy chocolate toffee cookies that make me forget how to blink.
Pretend the best brownie ever had an affair with a cookie and they made little toffee studded babies. This cookie is that baby.
They’re even better the next day when the toffee has a chance to make itself known. I can seriously devour these cookies. The trick is to watch them closely in the oven. You want the edges to set but the middle to stay soft. As soon as the cracks appear on top, whip those babies out of the oven. Prepare to party. Keep an ice cold glass of milk near by for the full Nirvana effect.
Chocolate Toffee Chewy Bliss
(adapted from Epicurious)
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet (not unsweetened)or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
1 bag of Heath toffee bits (12 or 16 ounces)
Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.
Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets.