Happy Tuesday! I don’t know if anyone else has noticed, but we’re almost halfway through November. Already? Seriously?! Where does the time even go? Thanksgiving is fast approaching, and a blink of an eye after that is Christmas! Good grief. It seems that the older I get, the faster time slips by. Unless, of course, I am waiting for a boring class to be over. Or for cookie dough to chill. Life is funny like that.
Thankfully, this beyond amazing and totally delicious cookie dough does not have to be chilled! Unless it’s typical Texas 90 degree weather, but, ya know. Whatevs. Nobody has the time for dough to chill anyway. These cookies popped out to me at the perfect time, because I’ve had a bag of toffee bits in my pantry screaming my name for weeks. Every time I’d open the pantry, it would be sitting there staring at me. “Bake with me. Baaakee with meeee.” I would ignore it. Today I finally listened to its pleads and used it! And ohh boy, I am so glad I did. These cookies are deep, deliciously chocolatey, and have lovely sticky toffee bits hiding inside. As you can see, they are topped with a sinful dark chocolate ganache, and more toffee bits. Ugh. So, so good. Make these! They will make your Tuesday so much better.
Dark Chocolate Toffee Cookies
Adapted from My Baking Addiction
Yields: approximately 3 dozen cookies
for the dough
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups white granulated sugar
2 tsp vanilla extract
2 cups all-purpose flour
1/3 unsweetened cocoa powder
1/3 unsweetened dark cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup toffee bits (I used the Bits O’Brickle kind)
for the topping
1 cup dark chocolate chips
2-3 tbsp heavy cream
1 scant tbsp light corn syrup
additional toffee bits for garnish
Preheat the oven to 350F.
In a large bowl, cream together the butter and sugar until light and creamy. Add in the eggs, one at a time, until fully incorporated, then mix in the vanilla. Add in the cocoa powders, baking powder, and salt, and mix. Then, add in the flour, and mix again. Fold in the toffee bits. If the dough seems too runny, refrigerate it for 30-60 minutes. Otherwise, you are ready to go! Line 3 baking sheets with parchment/silicone, and scoop tablespoonfuls of dough onto them at 12 per sheet. Bake 10-12 minutes, until cookies appear slightly dry on top. They will seem soft, but should set upon cooling.
Set aside while you make the topping. In a microwave-safe bowl, combine the chocolate chips, heavy cream, and corn syrup. Melt in the microwave at 20-second intervals until smooth. Using a spoon, dollop a small amount of ganache on the cookies, and use the back of the spoon to spread it slightly in a circle. I would do a pan-ful of cookies with the ganache, then top them with toffee before the chocolate hardened. Repeat with all the cookies. Enjoy!