Earlier this month was our county fair. The recipe for Toffee Chunk Brownie Cookies was one that I was going to make in the dark drop cookie category. However, I had quite a few entries in baking and decided not to make the cookies for the fair.
So a couple weeks later, I made the recipe and it is amazing!
The cookies, when they are right out of the oven, taste like brownies but have a little crunch to them with the chocolate-covered toffee bars. They harden up a bit when they are cool. However, heating them in the microwave for 6-8 seconds makes them soft again.
Everyone liked these cookies. So, this is a recipe that will be saved and made again.
1 cup butter
4 ounces unsweetened chocolate, coarsely chopped (I used 3 ounces unsweetened and 1 ounce of semi-sweet chocolate)
1 1/2 cups sugar
1 tablespoon vanilla
3 cups all-purpose flour
1/8 teaspoon salt
1 1/2 cups coarsely chopped chocolate-covered toffee bars
Preheat oven to 350 degrees. Melt butter and chocolate in large sauceplan over low heat, stirring until smooth. Remove from heat; cool slightly.
Stir sugar into chocolate mixture until smooth. Stir in eggs until well blended. Stir in vanilla until smooth. Stir in flour and salt just until mixed. Fold in chopped toffee.
Drop heaping tablespoons of dough 1 1/2 inches apart onto ungreased cookie sheets. (I made smaller cookies - about half that size.)
Bake 12 minutes or until just set (for smaller cookies, about 9-10 minutes). Let cookies stand on cookie sheets 5 minutes. Transfer to wire racks to cool completely. Store in an airtight container.
Makes 36 cookies.