I’m not a big cookie maker. It often feels like there are too many steps and it can become time-consuming. But some recipes are worth it—my walnut shortbread, crispy chocolate chip cookies, and these chocolatey gems are the recipes I return to make time and again. Recently my daughter requested these to share with her kids. As always, they were a hit for the kids and their friends.
These little brownie bites have a surprising secret. Kosher or sea salt (larger granules than regular table salt) add just the right contrast to the bittersweet chocolate flavor. It’s important to use high-quality chocolate here—Guittard or Valrhona are good choices. If you prefer a slightly sweeter cookie, increase the sugar measurement to 3/4 cup. This cookie has a very smooth interior with just a textural hint of crunchy toffee bits. If possible, I like to make them and serve them the same day. If not, you can freeze them and bring to room temperature.
Shaping the cookies is easy if you use a small tablespoon scooper or tablespoon measurer that you dip into hot water between scooping. You’ll have a clean scooper each time. This is the answer for brownie lovers who want to limit their portion. They taste just like a brownie but in a cookie shape. A few cookies make a satisfying treat.
I like to serve these alongside a scoop of vanilla ice cream as a satisfying dessert. They are also a delectable addition to a plateful of assorted cookies.
Brownie Toffee Cookies
Makes about 38 cookies- 1 cup all-purpose flour
- 1/4 teaspoon Kosher or sea salt
- 1/4 teaspoon baking powder
- 4 tablespoons unsalted butter
- 1/2 pound bittersweet chocolate chips (1 1/4 cups)
- 1/4 pound semisweet chocolate chips (2/3 cup)
- 3 large eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup toffee bits
- Powder sugar to dust
2. Place the flour, salt and baking powder in a strainer over wax paper and sift. Reserve.
3. Melt butter and chocolate in a double boiler over boiling water. Whisk butter and chocolate until blended. Cool.
4. In a medium bowl with an electric mixer on medium-high beat the eggs and sugar until lemon colored, about 1 minute. Add the chocolate mixture and the vanilla and beat until combined. Stir the flour mixture into the batter slowly so it has no lumps. Stir in the toffee bits.
5. Use a tablespoon or small ice cream scooper to scoop out 1 1/2-inch cookies. Place the cookies about 2 inches apart. Dip the ice cream scoop in hot water between cookies to prevent sticking.
6. Bake cookies for about 10 to 12 minutes or until the tops barely spring back and are slightly puffed. Don’t overbake them or they will be dry. (You may have to bake each cookie sheet separately if you only have one oven.) When cool, place on a platter and sprinkle with powdered sugar. Serve.
Advance preparation: Can be made through Step 5, covered and refrigerated up to one day ahead. Bring to room temperature and continue with Step 6.
