Chocolate Toffee Cookies

I just got home from Vegas and I can’t wait for a little R&R. Weird, right? You shouldn’t need R&R coming home from vacation, but this trip was just the opposite. We walked at least 3 miles a day in 110 degree weather, ate our weight in the 24 hour buffet, stayed out until 3 AM every night, and battled our way through outlandish crowds. Usually, people go to Vegas for the clubs, drinking, and gambling, but for me, it’s all about the food and shopping! You don’t need to be an alcoholic party animal to enjoy Vegas.

As much fun as my trip was, I’m glad to be back at home watching “Trick ‘R Treat” with my DB. Yes, I’ve talked about before how my guilty pleasures consist of bad scary movies, so this is a perfect way to end the weekend for me.

These cookies come from the Culinary Chronicles. My DB loved them, but that’s probably cause there’s toffee in them and he’s a sucker for toffee. They were really chewy and I would recommend baking them for longer than I did. These definitely are fragile cookies, so be careful if you’re going to travel with them. They’re also very chocolate-y, so if you’re not a fan of chocolate cookies, stay away!

• ½ Cup All Purpose Flour
• 1 Teaspoon Baking Powder
• ¼ Teaspoon Salt
• 16 Ounces Semi-Sweet Chocolate Chips
• ¼ Cup Unsalted Butter, room temperature
• 1¾ Cups Light Brown Sugar
• 4 Large Eggs, room temperature
• 1 Tablespoon Vanilla Extract
• 8 Ounces Coarsely Chopped Toffee Bars

1. Preheat oven to 350° degrees.
2. Sift together flour, baking powder and salt in a small bowl. Combine chocolate and butter in a heatproof bowl. Melt the chocolate and butter in the microwave using 20-second intervals, stirring in between each period. Continue until the mixture is melted and smooth—about 100 seconds, depending on the oven. Do this slowly and carefully as to not scorch the chocolate. Cool mixture to lukewarm.
3. Beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture and then toffee. Chill batter until firm but not hard, about 30 minutes.
4. Using a large scooper, about 1/4 cup, place dough onto prepared baking sheets, spacing the cookies 2½ inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets.