Salted Toffee Brownie Cookies
Servings: 24 cookies
Ingredients
For the cookies:
- 12 oz semi-sweet chocolate
- ½ cup salted butter
- 3 eggs room temperature
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 tsp vanilla extract
- 1 tbsp corn starch
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ¾ cup semi-sweet chocolate chips
- ¾ cup toffee chips homemade or storebought
- flaky sea salt for garnish
For the toffee:
- 1 cup light brown sugar
- ½ cup salted butter
- ½ tsp kosher salt
Instructions
For the toffee:
- Line a baking sheet with parchment paper and set aside. In small pot whisk together the butter, sugar and salt over medium heat. Cook, stirring constantly, until the mixture thickens and looks like melted peanut butter, about 10 minutes, or until it reaches 300° on a candy thermometer. The mixture will melt, bubble and become lighter in color, and then turn amber.
- Once the mixture is ready pour onto the prepared pan. Let it cool and harden for about 20 minutes. Once completely cooled and hardened, use a heavy object (mallet, rolling pin, etc.) to crack it into small pieces. Store in an airtight container for up to 1 week.
For the cookies:
- Preheat the oven to 350°. In a microwave safe bowl add chopped chocolate and melted butter. Heat for 30 seconds at a time, mixing in between each, until melted and smooth. Set aside to cool.
- In the bowl of a stand mixer beat together the eggs granulated and brown sugar, and vanilla, until the mixture is light and combined, about 3 minutes. Pour in the melted chocolate and stir to combine.
- Add in corn starch, baking powder, flour, salt and cocoa powder and mix until just combined. Use a spatula to fold in the chocolate chips and toffee bits. Refrigerate for 30 minutes. Use a cookie scoop to make 24 even dough balls. Line a baking sheet with parchment paper and place cookie dough about 2 inches apart. These cookies will spread a bit so make sure there is enough room in between! Bake for 10minutes or until the edges are just set.
- Remove from the oven and immediately use a round cookie cutter or utensil to reshape the cookies (see the blog post above for a detailed description on how to do this). Allow to cool completely on the cookie sheet before transferring to a cookie rack!