Don’t make these cookies the way I did. I know that sounds weird, but please heed my warning! Actually, everything about this cookie was great except………I put WAY too much sea salt on them. I forgot that sea salt is much saltier than normal table salt, hence do not overdo the salt on these cookies!! I beg of you.
Mix together the eggs, sugar and vanilla.
Dump in the melted chocolate and butter.
Lick the chocolate bowl when no one is looking. I won’t tell!
Blend in the dry ingredients.
I used an ice cream scoop and then pressed the cookie batter down for even cooking.
Do you see the amount of salt on here? Use half as much as this. Trust me. Mother knows best.
This brownie cookie is delightfully light and not very sweet. I love the surprise crunch of the toffee chips too. It really is a good balance between brownie and cookie. The balance of salty and sweet however, was way off. Hence the warning.
Salted Toffee Brownie Cookies
8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
1 cup plain flour
1 teaspoon baking powder
1/2 teaspoon fine salt
2/3 cup lightly packed dark brown sugar
1 tsp. vanilla extract
2/3 cup toffee bits
a few pinches sea salt
1. Preheat oven to 170°C/350°F. Melt chocolate and butter together, either in a small saucepan over the stove, on in a bowl in the microwave. Set aside.
2. In another bowl, mix together the flour, baking powder and salt. Set aside.
3. In another bowl (or using a mixer), beat the eggs, sugar and vanilla together until light and fluffy. Add the melted chocolate/butter mixture and beat until combined. Add the flour mixture and mix until combined. Stir in the toffee bits- batter will be very thick.
4. Drop heaping tablespoons of batter onto a parchment-lined baking sheet, about 1 to 2 inches apart. (These cookies will not spread much.) Sprinkle a small pinch of sea salt over the top of each cookie, and bake for 12 to 15 minutes. The tops of the cookies will be shiny, crackly and brown, like a brownie. Cool on a wire rack.