Making these chocolate toffee cookies could not be easier. All you need is one big mixing bowl and a hand blender. We use Heath Toffee bits instead of chocolate chips for this, making these soft, chewy with just a touch of crunch. The cookies will spread out quite a bit during baking and will be thin when fully baked.
8 tablespoons unsalted butter, softened (1 stick)
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup toffee bits
Heat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicon baking mat.
In a large bowl, use a hand blender to beat together the butter and sugars until light and fluffy, 2 to 3 minutes. Add the egg and vanilla then beat on medium speed until incorporated, 10 to 20 seconds.
Place a fine mesh sieve over the mixing bowl and sift in the flour, cocoa powder, baking soda, and salt. Then use a spatula to stir everything together. Stir in toffee bits.
Drop dough, a heaping tablespoon at a time onto baking sheets, placing them 2 inches apart so the cookies have room to spread in the oven. Bake until the tops look mostly dry, about 9 minutes.
Let cookies cool on cookie sheets for 10 minutes then transfer cookies to a cooling rack and cool completely. (The cookies will be soft, but will firm up as they cool.)