Chocolate Toffee Brownie Cookies

A friend and I were chatting about favourite foods and when it came to cookies, these are, hands down, my favourite! Every bite makes a lasting impression.

I came across these via the Epicurious website and the March 2000 issue of Bon Appétit magazine. The original title is: Giant Chocolate Toffee Cookies. The original recipe asks you to use a 1/4 cup measure to scoop the dough into equal portions. At this size, you’d only get 18 cookies. I have made up to 40 very reasonably sized cookies, using a smaller measure. For somewhere in the middle, a soup spoon serves as a good measuring tool to yield about 30 cookies. (I switched up the all purpose flour with spelt to make these a little easier on the gut.)

The finished product is a cross between a cookie and a brownie: the best of each element of chocolate, caramel, and nuts, with a squidgy, chewy texture – ticks all of the boxes for me! When I bring these to parties and gatherings, I get requests for them time and again. Highly recommended, friends. Whether it’s an IKEA Daim bar, a Canadian Skor Bar, or an American Heath Bar, pick up half a dozen and make a batch of heaven. With one pound of 72% chocolate in the recipe, how could you possibly go wrong? 🙂

1. 1. 1. Combine the flour, baking powder and salt in a small bowl; whisk to blend. Start melting the butter in a medium size sauce pan. Add the chocolate, 100 grams at a time, stirring with each addition until melted. Set aside and cool mixture to a lukewarm temperature.
      2. Using an electric mixer, beat the sugar and eggs in a bowl until thick, about 5 minutes. Beat in the chocolate mixture along with the vanilla. Stir in the flour mixture, then add the toffee and nuts. Chill the batter until firm, about 45 minutes.
      3. Preheat the oven to 180C/350°F. Line your baking sheets with baking paper. I use a soup spoon to scoop enough batter to form into a mini, round-shaped patty – about 4cm wide and 1.5cm thick. Place these on the baking sheet with a good 2.5 cms between cookies, allowing enough room to spread. Bake just until tops are dry and cracked but cookies are still soft to touch. Total baking time, 12-13 minutes. Cool on sheets. Makes about 30.