Ingredients
8
oz semisweet baking chocolate, chopped
1/4
cup butter or margarine, cut up
1 1/4
cups Gold Medal™ all-purpose flour
1/4
cup unsweetened baking cocoa
1/2
teaspoon baking soda
1/4
teaspoon salt
1
cup sugar
2
eggs
1
teaspoon vanilla
1
bag (8 oz) toffee bits
Sugar
Preparation
In 1-quart saucepan, heat chocolate and butter over medium-low heat, stirring frequently, until chocolate is melted and mixture is smooth; cool.
Heat oven to 350°F. Grease or line cookie sheets with cooking parchment paper. In medium bowl, stir together flour, cocoa, baking soda and salt; set aside. In large bowl, beat 1 cup sugar, the eggs and vanilla with electric mixer on medium speed 2 minutes or until well blended. Add cooled chocolate mixture; beat on low speed until combined. Slowly beat in flour mixture until soft dough forms. Stir in toffee bits.
Shape dough into 1 1/4-inch balls. Onto ungreased cookie sheets, place balls 2 inches apart. With bottom of glass dipped in sugar, flatten slightly.
Bake 8 to 10 minutes or until tops are dry (cookies will be soft in center). Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.
