Brownie Toffee Cookies
 
Prep time
Cook time
Total time
 
A twist on classic brownies, these brownie cookies are filled with unsweetened chocolate, milk chocolate chips and lots of chocolate toffee pieces.
Author:
Recipe type: Dessert
Serves: 50 cookies
Ingredients
  • 1 bag (8 oz.) Heath Milk Chocolate English Toffee Bits
  • 1 ½ cups chopped pecans
  • ⅔ cup Kroger Mini semisweet chocolate chips
  • 1 box (4 ounces) unsweetened chocolate baking bar, chopped
  • 1 ½ cups Kroger semisweet chocolate chips
  • 1 stick (1/2 cup) Kroger unsalted butter
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon instant espresso powder
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 2 teaspoons Kroger Pure Vanilla extract
Instructions
  1. Heat oven to 350⁰F. Mix Heath pieces, chopped pecans and mini chocolate chips in a medium bowl; set aside. In another bowl, whisk flour, baking powder, espresso powder and salt together; set aside. In a medium saucepan over low heat, cook the unsweetened chocolate, semisweet chips and butter, stirring constantly, until it’s all melted. Set aside to cool for just 15 minutes, just slightly. It will harden as it cools, so don’t let it sit too long.
  2. In the bowl of electric mixture, beat granulated sugar, eggs and vanilla on medium speed until thick, creamy and light yellow. This will take 4 to 5 minutes. Gradually add the flour minute to egg minute, mixing until blended. Add the slightly cooled chocolate mixture and mix until blended. Avoid over-mixing. By hand, stir in the Heath-pecan-chocolate chip mixture.
  3. Using a #40 scoop (1 ½ tablespoon leveled size), drop dough onto parchment paper-lined cookie sheets. Bake 9 to 10 minutes; avoid overcooking, as cookies will definitely harden as they cool. Look for the tops to be shiny, and just barely starting to crack. You want these cookies to end up chewy, dense, not dry and hard. Cool on baking sheet just a minute, then remove cookies to wire cooling racks to cool completely. Once cookies are cooled, store cookies in airtight containers between layers of parchment or waxed paper. Can stay at room temp for a couple days; also can freeze.
Recipe by at https://kimgaleaz.com/2020/12/perfect-pairs-holiday-cookies-and-seasonal-songs/