Double Chocolate Toffee Cookies

👩‍🍳 Instructions

1. 1

   FOR THE HOMEMADE BUTTERY TOFFEE:
2. 2

   Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
3. 3

   In a heavy-bottomed 2-quart saucepan, combine 1 cup butter, 1 cup granulated sugar, and 1/4 cup water. Stir gently over medium heat until the butter melts and sugar dissolves.
4. 4

   Continue to cook, stirring occasionally, until the mixture reaches a golden-amber color and registers 300-305°F (149-152°C) on a candy thermometer. This will take 10-15 minutes.
5. 5

   Immediately remove from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt. Be cautious as the mixture will bubble vigorously.
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   Pour the hot toffee onto the prepared baking sheet, spreading it into a thin, even layer. Allow it to cool completely at room temperature for 1-2 hours until hard and brittle.
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   Once solid, break the toffee into pieces, place in a sturdy zip-top bag, and crush into smaller, irregular pieces using a rolling pin. Set aside.
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   FOR THE DOUBLE CHOCOLATE COOKIE DOUGH:
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   In a large microwave-safe bowl, melt 1 1/2 cups unsalted butter. Let it cool for a few minutes. (Optional: Melt 1/2 cup semi-sweet chocolate with the butter for deeper flavor, then cool slightly).
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    To the cooled melted butter, add 2 cups granulated sugar and 1 cup packed light brown sugar. Whisk vigorously for 1-2 minutes until thoroughly combined and slightly lighter.
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    Beat in the 4 large eggs one at a time, incorporating each fully. Stir in 2 teaspoons vanilla extract.
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    In a separate medium bowl, whisk together 3 cups all-purpose flour, 1 cup cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
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    Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
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    Gently fold in 1 1/2 cups semi-sweet chocolate chips, 1 cup milk chocolate chips (if using), and all of the chopped homemade toffee.
15. 15

    Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight, to chill thoroughly.
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    When ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
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    Use a large cookie scoop (about 3 tablespoons) to drop mounds of dough onto the prepared baking sheets, leaving 2-3 inches between them. Press a few extra chocolate chips and toffee pieces onto the tops of the dough balls for aesthetics.
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    Bake one sheet at a time for 10-13 minutes. The edges should be set, but the centers should still look slightly soft and gooey. Do not overbake.
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    Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.