Double Chocolate Cookies
Gather your ingredients.
1
Place the dark chocolate chips and butter in a microwave safe bowl. Microwave on 50% power for 1 minute.
2
Remove from the microwave and stir. Microwave again at 50% power for 30 seconds, then remove to stir.
3
Continue microwaving in 30 second intervals at 50% power, stirring in between until the chocolate has melted. Do not over heat.
4
Add the eggs and sugar to the bowl of a stand mixer. Use the whisk attachment to whip the eggs and sugar until thick. About 2-3 minutes.
5
Use a silicone spatula to fold the egg mixture into the melted chocolate.
6
In a separate bowl, whisk together the flour and baking powder.
7
Stir the dry ingredients into the chocolate mixture.
8
Carefully fold in the semi-sweet chocolate chips and Heath toffee chips.
9
Refrigerate the cookie dough for at least one hour.
10
Use a cookie scoop (I used a 1 tablespoon scoop) to scoop out mounds of dough onto a parchment lined baking sheet.
11
Bake at 375 Degrees for 9-11 minutes and allow them to rest for at least one minute on the cookie sheet.
12
Transfer to a cooling rack, then serve!
13