Chocolate Toffee Cookies

 

1/3 cup unsweetened cocoa powder

¾ tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

1 cup butter

1 cup light brown sugar

¼ cup sugar

2 eggs

2 tsp. vanilla

2½ cups flour

2 cups semi-sweet chocolate chips

1 cup toffee bits

 

Preheat oven to 350°F.

Combine cocoa, baking powder, baking soda and salt.  Set aside.

Mix butter and sugars together on medium speed for 2 minutes, until combined.

Add in eggs and vanilla and mix on medium speed for 1 minute, scraping sides of the bowl as necessary until smooth.

Add cocoa powder, baking powder, baking soda and salt to the bowl. Mix on medium speed for 1 more minute, until cocoa is evenly mixed in.

Turn mixer to low and add in flour, mixing until just combined.

With mixer still on low add in chocolate chips and toffee bits until evenly incorporated.

Using a medium cookie scoop, drop cookie dough onto the baking sheet 2 inches apart. Bake for 10-12 minutes until cookies are just set.

Allow cookies to cool on the baking sheet for 3 minutes and then transfer to a wire rack to cool completely.

This recipe is adapted from here.

Cinnamon Pecan Cookies

 

1 cup butter, softened

1 cup light brown sugar

¾ cup granulated sugar

2 large eggs

2 tsp. pure vanilla extract

2½ cups flour

2 cups rolled oats

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

2 cups chopped pecans

 

Preheat the oven to 350° F.

Combine the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.

Next add the eggs and vanilla extract and continue beating until well incorporated.

In a separate bowl, combine the flour, oats, cinnamon, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.

Before the dough thickens, add the chopped pecans. Beat a couple of times until they start to incorporate.

Use a medium cookie scoop and place on a sheet pan about 2 inches apart. Bake for 9-11 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool.

This recipe can be found here.here.