Heat the oven to 350F. Line two baking sheets with parchment
paper and set aside.
In a small saucepan, add the butter and 4 oz of chocolate. Melt over
a low heat, stirring until smooth.
Remove from the heat and stir in the sugars. Let cool for about 10
minutes, stirring occasionally. The mixture should now be warm to
the touch.
With a spatula or a hand whisk, beat in the two eggs.
Gently fold in the flour, followed by the chocolate chips, toffee bits
and crumbled brownie brittle.
With a medium size ice-cream scoop, drop cookie dough on the
prepared baking sheets.
Bake the cookies in the preheated oven for 11-12 minutes or until
just set. I prefer to slightly underbake the cookies - this way they
will be chewier!
Remove from the oven and let the cookie cool completely before
removing them from the baking sheets.
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