When I made these divine, soft, and chewy cookies, it was for a company potluck because one of my fellow interns was going back to NYC for the rest of his internship. I of course had to make two things late the night before because I am still such a procrastinator and somewhat of a cooking overachiever….sigh. Anyway, by the time the potluck rolled around, I had already been interning at Venmo for a month. So far so good! I am so thankful to be there and take everyday as a learning experience. I really do love the company am so so thankful for the opportunity to be in a time of growth! (For those of you who don’t know what Venmo is, please please please sign up! It makes life so much easier and seriously is the best thing…ever. Ask anyone who uses it!)
Back to my cookies. I learned a while back that cookies are best when you freeze the cookie dough for at least a few hours or overnight before you bake it because the butter needs time to rest to do its magic. Before this knowledge, I had always wondered why my cookies alwayssss turned out flat and blehhhh compared to store bought kinds that were big, chewy, and thick. When the chef came in to cook for us at the office, her cookies were so blehhhh so I told everyone that I could make better cookies. I hope I lived up to the hype…there were no leftovers and the moms took a few home to their sugar hungry kids. I think these cookies were quite the hit…
1 cup butter, softened
1 1/2 cups granulated sugar
2 tsp vanilla
2 cups flour
2/3 cups cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1 cup semi-sweet or dark chocolate chips
1 cup Heath Bar toffee bits
1. Mix the butter and sugar until beautiful fluffy yellow.
2. Mix the eggs and vanilla. Set aside.
3. In another bowl, mix the flour, cocoa powder, baking soda, and salt.
4. Mix the dry ingredients and the wet ingredients until everything is evenly distributed.
5. Mix in the chocolate chips and Heath Bar bits.
6. Line a pan with some wax paper/parchment/foil.
7. With a large cookie scoop, or measure out the cookie balls to be about 1/4 cup big, scoop the dough and place it into the pan. (This makes it easier for baking the next day because you don’t have to scoop and shape frozen dough)
8. Repeat until all cookie dough is gone.
9. Place in freezer overnight.
10. In a large baking pan, place 6-8 cookies, wide apart. They will spread!
11. Place in oven at 350 deg. and bake for about 12-15 min. Check on them. (I know they are brown so its more difficult to see if they are burnt but you can wiggle the pan to see if the centers are still jiggly/melty, or if you smell a slight burn, take it out, or peer closely to see the edges to see if its starting to wrinkle)