Dark Chocolate Toffee Cookies

• Salted butter, softened – ¾ cup (170g)
• Brown sugar – ¾ cup (150g)
• Granulated sugar – ¼ cup (50g)
• Large eggs – 2 (approx. 100g)
• Vanilla extract – ½ tablespoon (7g)
• All-purpose flour – 2 cups (250g)
• Cocoa powder – 1 cup (100g)
• Cornstarch – ½ tablespoon (4g)
• Baking soda – 1 teaspoon (5g)
• Salt – ½ teaspoon (2g)

• Dark chocolate, melted – ¼ cup (43g)
• Heavy whipping cream – 1 teaspoon (5g)
• English toffee bits – as needed (Heath Bar recommended)

In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar on high speed for 4–5 minutes.

Add in the eggs and vanilla extract, and mix for another minute until smooth.

Add the flour, cocoa powder, cornstarch, baking soda, and salt. Mix on medium-high until the dough comes together.

Using a 3 oz (85g) cookie scoop, portion the dough onto a parchment-lined baking sheet. This recipe makes about 24 cookies.

Freeze the portioned dough for 1 hour.

Preheat the oven to 375°F (190°C).

Bake the cookies for 10–13 minutes. Let them cool completely for about 30 minutes.

Melt the dark chocolate and heavy cream together in the microwave in 15-second intervals, stirring between each, until smooth.

Dip the tops of the cooled cookies into the chocolate and sprinkle with toffee bits.

Let the topping set for another 30 minutes, or enjoy warm and melty.