Dark Chocolate Toffee Cookies
Crispy, chewy cookies with a deep chocolate flavor, toffee crunch, and gooey chocolate chips.
Servings: 24 small cookies
Ingredients
- ½ cup all-purpose flour*
- ¼ cup dutch process cocoa plus 2 tablespoons
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup butter softened
- ½ cup light brown sugar
- ⅓ cup sugar
- 1 teaspoon vanilla
- 1 egg
- ½ cup dark or bittersweet chocolate chips
- ⅓ - ½ cup toffee bits
*Gluten-Free Alternative
- ¼ cup brown rice flour
- ¼ cup tapioca starch
- 2 tablespoons potato starch
- ⅛ teaspoon xanthan gum
Instructions
- Whisk together the flour, cocoa, baking soda, and salt. Set aside. In a separate mixing bowl, beat the butter and sugars together until smooth, about 2-3 minutes. Add the egg and vanilla and beat again.
- Add the dry ingredients to the wet ingredients and beat again just until combined. Stir in the chocolate chips and toffee bits. Chill the dough 1 hour.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silpat mat. Scoop the dough by tablespoons onto the baking sheet, leaving at least 2" in between the cookies. Return the remaining dough to the refrigerator in between batches.
- Bake the cookies for 10 minutes, only until they begin to crisp on the edges and they look just a tiny bit gooey still in the center. Allow the cookies to cool on the baking sheet for at least 2-3 minutes before transferring to a wire rack to cool completely. Enjoy!
Nutrition
Calories: 88kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 73mg | Potassium: 14mg | Fiber: 1g | Sugar: 11g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg