Get ready to experience a mind-blowing fusion of textures and flavors that will make your taste buds dance with pure joy! These Toffee Brownie Crackle Crispy Crunchy Brownie Wafer Cookies are not just a dessert; they're a culinary adventure that combines the rich, fudgy goodness of brownies with the irresistible crunch of toffee bits. Imagine biting into a cookie that's crispy on the outside, chewy on the inside, with pockets of golden toffee that melt in your mouth - this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1 cup toffee bits
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large microwave-safe bowl, melt the unsalted butter completely. Add brown sugar and granulated sugar, whisking until smooth and well combined.
- Crack the eggs into the butter-sugar mixture one at a time, beating thoroughly after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and baking powder. This ensures no lumps and even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Fold in 3/4 cup of the toffee bits, reserving the remaining 1/4 cup for topping.
- Drop rounded tablespoons of the batter onto the prepared baking sheets, spacing cookies about 2 inches apart. The dough will spread during baking.
- Sprinkle the remaining toffee bits on top of each cookie, pressing them lightly into the surface.
- Bake in the preheated oven for 22-25 minutes, or until the edges are set and the centers look slightly underbaked but not wet.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, the cookies will develop a crispy exterior with a chewy, crackly surface and rich toffee flavor.
Tips
- Use room temperature eggs for better batter integration and smoother texture.
- Sifting dry ingredients is crucial - it prevents lumps and ensures even distribution of cocoa and flour.
- Don't overmix the batter; mix just until ingredients are combined to maintain a tender cookie.
- For extra crispy edges, use a light-colored baking sheet that reflects heat.
- Let cookies cool completely on the wire rack to develop their signature crackly surface.
- Store in an airtight container to maintain their perfect texture for up to 5 days.
- For an extra indulgent touch, drizzle melted chocolate over cooled cookies.
Nutrition Facts
Calories: 109kcal
Carbohydrates: 24g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 24mg
