Butterscotch, toffee, & chocolate fudge.
It goes without saying that these cookies are… decadent.
As I was brainstorming how to use up some leftover heath bar toffee bits from my Brown Butter Toffee Chocolate Chip Cookies, I realized I haven’t shared any chocolate cookie recipes with you yet. This basic chocolate cookie recipe has absolutely no eggs (wooooo! safe and edible cookie dough!) and results in a super rich cookie that is almost brownie-like. Moist, fudgy, and very chewy. I like my cookies extra chewy!
Butterscotch Toffee Chocolate Fudge Cookies
Yield: 2 - 2.5 dozen
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 and 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup unsweetened cocoa powder
- 1 and 1/2 teaspoon vanilla extract
- 1/3 cup milk (I used almond milk, but regular or soy would be fine)
- 3/4 cup butterscotch chips
- 3/4 cup heath bar toffee bits
Spray baking sheet with nonstick spray (or line with silpat). Set aside.
With a stand alone mixer, beat the butter on medium speed until light & creamy. Add both sugars & vanilla and beat until smooth. In a separate large bowl, whisk together flour, salt, baking powder and cocoa. Add 1/2 of the flour mixture to the wet ingredients. Stir in milk. Add the second 1/2 of the flour mixture. Mix well. Fold in butterscotch chips and heath bar toffee bits. Chill dough for 30 minutes.
Preheat oven to 325 degrees. Scoop the chilled dough by tablespoonfuls onto prepared baking sheet. Bake for 12-13 minutes and let the cookies cool completely on the cookie sheet between batches.
Sally's Tips: Keep the cookie dough chilled in between batches. Dough MUST be cold. These cookies will be very soft and may appear undone when taking out of the oven. They will firm up after cooling on the baking sheet.
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Check out a few of my other chocolate cookie recipes: