Yup – you heard me. FOUR kinds of chocolate. What is it about cool rainy days that makes one want to bake yummy comfort food. Today was one of those kinda days (and its been like this here for a while now). Anyhow – I combined a few recipes to get to this final result which is a chewy, dense almost brownie like cookie LOADED with chocolately-goodness.
Four-Kinds-of-Chocolate Toffee Cookies
1 cup of butter, room temp.
3/4 cup of white sugar
3/4 cup of brown sugar
1 tablespoon of good quality vanilla
1/2 cup of cocoa
1 teaspoon of baking soda
1 teaspoon of salt
2 1/2 cups of flour
1 cup of bittersweet chocolate
1 cup of milk chocolate
1 cup of toffee bits
white chocolate for drizzing (I use merkins)
In the bowl of a mixer, mix butter until soft. Add in both sugars and mix till fluffy. Add in eggs and vanilla and mix till fully incorporated.
Slowly add in cocoa, baking soda and salt. Mix till combined. Alternate in bittersweet chocolate, milk chocolate, toffee bits and flour. Mix only until flour is all mixed in. DO NOT over mix, it will result in a hard cookie.
Using a handy-dandy scooper, place scoops of the dough onto a large cookie sheet (this recipe makes 3-4 dozen!!!). Bake for 12 minutes until tops start to crack slightly. Let rest for 2-3 minutes, then place on a cookie sheet to cool.
Once the cookies are completely cool, melt white chocolate in a small dish using the microwave. I microwave for 20-30 second intravels, stiring inbetween until melted. Then drizzel over cooled cookies. Volia!