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Four chocolate cookies are arranged on a floral-patterned plate. In the background, pastel-colored glassware and china teacups add a delicate, vintage tea party atmosphere, perfectly complementing the irresistible charm of the chocolate cookies.

Scrumdiddlyumptious Chocolate Cookies

Servings: 36 cookies
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Ingredients Instructions

Ingredients
  

  • 1 cup butter softened
  • ½ cup granulated sugar
  • ½ cup packed, dark brown sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 2 cups all-purpose flour
  • ⅓ cup cocoa powder
  • ½ tsp. salt
  • 1 tsp. baking soda
  • 1 cup chocolate chips
  • 1 cup small crunchy chocolate chip cookies, chopped into small pieces (such as Famous Amos brand)
  • ¾ cup toffee bits such as Heath brand
  • Turbinado sugar for sprinkling on top
  • Large flake Kosher salt for sprinkling on top

Instructions
 

  1. Preheat the oven to 375°F. Prepare a baking sheet with parchment paper.
  2. In a stand mixer, cream together the butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time. Add the vanilla.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Stir the flour mixture into the creamed butter and mix just until combined, scraping down the sides of the bowl as necessary.
  6. Add the chocolate chips, chocolate chip cookie pieces, and toffee bits and mix them in on the lowest speed just until distributed.
  7. Drop large spoonfuls of dough onto the cookie sheet, spaced about 2 inches apart.
  8. Sprinkle the tops of each cookie with turbinado (coarse) sugar and a smaller sprinkle of Kosher salt.
  9. Bake for 10-12 minutes or until just done. Make sure you don’t over-bake!
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