CHOCOLATE

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Easy Chocolate Toffee Cookies 

PREP 15mins COOK 10mins TOTAL 25mins

Making these chocolate toffee cookies could not be easier. All you need is one big mixing bowl and a hand blender. We use Heath Toffee bits instead of chocolate chips for this, making these soft, chewy with just a touch of crunch. The cookies will spread out quite a bit during baking and will be thin when fully baked.

Makes approximately 18 cookies

YOU WILL NEED

8 tablespoons unsalted butter, softened (1 stick)

1/2 cup brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1 cup all purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup toffee bits

DIRECTIONS

Heat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicon baking mat.

In a large bowl, use a hand blender to beat together the butter and sugars until light and fluffy, 2 to 3 minutes. Add the egg and vanilla then beat on medium speed until incorporated, 10 to 20 seconds.

Place a fine mesh sieve over the mixing bowl and sift in the flour, cocoa powder, baking soda, and salt. Then use a spatula to stir everything together. Stir in toffee bits.

Drop dough, a heaping tablespoon at a time onto baking sheets, placing them 2 inches apart so the cookies have room to spread in the oven. Bake until the tops look mostly dry, about 9 minutes.

Let cookies cool on cookie sheets for 10 minutes then transfer cookies to a cooling rack and cool completely. (The cookies will be soft, but will firm up as they cool.)

And as always have a chilled day from the Viking