1-½ cups plus 2 TBS all-purpose flour
¾ cup cocoa Dutch processed (I used natural and it worked fine)
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
14 TBS unsalted butter (I used salted)
1-¾ cup dark brown sugar packed
1 TBS vanilla
1 large egg plus 1 egg yolk slightly beaten together
½ cup mini chocolate chips
1-8 oz. package Heath Milk Chocolate Toffee Bits or 8 oz. chocolate coated toffee bars finely chopped
Instructions
1. Preheat oven to 350° F. Line a cookie sheet with parchment paper.
2. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
In a large microwave safe bowl, melt the butter. Allow to cool about 10-15 minutes until room temperature. (If the butter is not sufficiently cooled, the batter will be too loose to scoop into balls and will need to be refrigerated for an hour before scooping.)
In a large microwave safe bowl, melt the butter. Allow to cool about 10-15 minutes until room temperature. (If the butter is not sufficiently cooled, the batter will be too loose to scoop into balls and will need to be refrigerated for an hour before scooping.)
3. To the slightly cooled, melted butter add brown sugar and vanilla. Stir until smooth.
4. Mix in the egg.
5. Add the flour mixture and stir until combined. Fold in the chocolate chips.
6. Pour the Heath bits onto a plate. Using a 2 tablespoon scoop, scoop dough, roll into a ball, and roll the ball in the Heath bits to coat completely. Place the coated dough balls 2-3” apart on the prepared cookie sheet.
7. Bake for about 12 minutes. (I did smaller cookies and baked for about 8 minutes)
Allow the cookies to cool for about 10 minutes on the cookie sheet before transferring to a wire rack to cool completely.
When completely cool, store at room temperature in an airtight container.
When completely cool, store at room temperature in an airtight container.
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