by Roxana 11 Comments
No mixer or chilling needed to make these soft and chewy chocolate cookies. The flavorful toffee bits give these cookies a little crunch and the secret ingredient make them perfect!
I think this DecemberI have bakedthe most cookies. I bakecookies year round and have a handfulof favorite recipes Imake over and over in my kitchen, but this holiday season I was on the quest for a new cookie recipe to make for our Christmas dessert table. I don’t do cakes or any fancy desserts.Keeping it simple and the stress level to minimum. Who needs to panic over a sophisticated desserts on Christmas eve? Not this girl, that’s for sure!
Well, these cookies are easy as 1,2,3. Make the cookie dough, scoop and bake. It’s that easy! And the results? Oh my! Extra chewy, soft, rich chocolate cookies with a few crunchy pieces in each cookie.
To make these cookies perfect you must follow the recipe directions. There are a few things you have to remember but once you have all the ingredients on hand and the oven hot, you should be all good.
The recipe starts by melting butter and semi-sweet chocolate over low heat. Once the mixture is smooth, you have to stir in the sugars.The recipe for these toffee crunch chocolate cookies calls for both white and brown sugar. I LOVE adding dark brown sugar to these cookies. It not only helps the chewy factor but also enhances the toffee flavor! After you add the sugars you have to let the mixture cool down slightly before stirring in the eggs. If you add the eggs and the dry ingredients while the chocolate mixture is still hot, the cookies will spread into the oven making a huge mess.
In addition to the butter and sugars, you’ll also need eggs, all-purpose flour, chocolate chips, toffee bits and a secret ingredient. It won’t be secret anymore, of course, once I tell you. Crumbled brownie brittle. It not only brings a little more toffee flavor but help with the crunch factor as well.
Have you tried Sheila G’s Brownie Brittle? Ah-dictive!!!!
The first time I tried brownie brittle was alms 6 months ago at a food blogger’s conference in Miami. I kept snacking on it the entire flight back home. Needless to say Ididn’t tell my family about the extra bag I had in my language. Sometimes I’m selfish like that!
Shortly after my trip to Miami, I noticed Brownie Brittle at my local grocery store and that was the beginning of my addition. I’m sure you can find it at a store near you. I now see them in all stores! Brownie brittle comes in 4 flavors – chocolate chip, salted caramel, mint chocolate chips and of course toffee crunch!
To make these cookies you’ll need 2.5 oz crumbled toffee crunch brownie brittle – that’s half of the bag. You can munch on the other half while the cookies are in the oven. You know, tomake the time fly faster!
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Toffee crunch chocolate cookies recipe
Yields 18-20 cookies
No mixer or chilling needed to make these soft and chewy chocolate cookies. The flavorful toffee bits give these cookies a little crunch and the secret ingredient make them perfect!
20 minPrep Time
11 minCook Time
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Ingredients
- 1/2 cup (113 grams) butter, room temperature
- 4 oz (113 grams) semi sweet chocolate, roughly chopped
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) dark brown sugar
- 2 eggs
- 1 cup (120 grams) all purpose flour
- 1/2 cup semi sweet chocolate chips
- 1/2 cup toffee bits
- 3/4 cup (70 grams) crumbled toffee crunch brownie brittle
Instructions
- Heat the oven to 350F. Line two baking sheets with parchment paper and set aside.
- In a small saucepan, add the butter and 4 oz of chocolate. Melt over a low heat, stirring until smooth.
- Remove from the heat and stir in the sugars. Let cool for about 10 minutes, stirring occasionally. The mixture should now be warm to the touch.
- With a spatula or a hand whisk, beat in the two eggs.
- Gently fold in the flour, followed by the chocolate chips, toffee bits and crumbled brownie brittle.
- With a medium size ice-cream scoop, drop cookie dough on the prepared baking sheets.
- Bake the cookies in the preheated oven for 11-12 minutes or until just set. I prefer to slightly underbake the cookies - this way they will be chewier!
- Remove from the oven and let the cookie cool completely before removing them from the baking sheets.
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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
** Disclaimer: This is a sponsoredpost written by me on behalf of Brownie Brittle. As always, all opinions are 100% my own. Thankyoufor supporting the brands that help me bring this blog to you week after week. I appreciate it! **
