1/4 C dutch-processed cocoa (I used Hershey's Special Dark)
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
3/4 C (1 1/2 sticks) unsalted butter, room temperature
3/4 C sugar
3/4 C packed brown sugar
1 tsp. vanilla extract
2 large eggs
1 C chocolate-covered toffee bits
1 C semi- or bittersweet chocolate chips
Fleur de Sel, for sprinkling
Preheat the oven to 375 degrees F. Line 2 or 3 baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, cocoa, baking soda, salt and baking powder.
In the bowl of a stand mixer, cream together the butter and sugars, about 3 minutes on medium speed. Add the eggs one at a time. Add the vanilla. On low speed, gradually add the flour mixture. Fold in the toffee and chocolate chips.
Using a medium (2-Tbsp.) cookie scoop, place the dough on the prepared cookie sheets.
Bake for 8-10 minutes. Cool 5 minutes on the sheets before cooling completely on wire racks.
I do think next time, though, I might use the whole bag of toffee chips and cut the chocolate chips back to 1/2 C, just because I want more of the toffee in the cookies. Still, these are probably my new favorite cookie for the time being. I bet they’d be even better if I tried them with browned butter too!