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!
Makes approximately 2-2.5 dozen cookies
- 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.
*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.
Recipe source: sallysbakingaddiction.com
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Check out a few of my other chocolate cookie recipes: