Chocolate-Drizzled Chewy Toffee Cookies

I think I can honestly say these are some of the best cookies I've ever had. The toffee cookie on it's own is chewy, salty, sweet and so delicious. Add a beautiful drizzle of chocolate and you've got yourself one amazing cookie!
I couldn't leave well enough alone with these toffee cookies and knew they needed something a little extra. I used Heath chocolate-covered toffee bits and then decided to add some chocolate on top as well. It was the best decision ever!
Just look at all those yummy toffee bits stuffed inside!! All I can say is these won't last long in your house or at a party and you should really make them ASAP.

Chocolate-Drizzled Chewy Toffee Cookies
Adapted from Mel’s Kitchen Cafe 
3/4 cup butter, softened to cool room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla extract
2 large eggs
2 3/4 cups all-purpose flour
1 (8 oz.) bag Heath Milk Chocolate Toffee Bits
1 cup semi-sweet or milk chocolate chips

1. Preheat the oven to 375 degrees F. Line two large rimmed baking sheets with parchment paper or silicone mats and set aside.
2. In a the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown sugar, baking soda and salt. Mix until well combined, about 2 minutes, scraping down the sides of the bowl as needed.
3. Add the vanilla and eggs and mix until the batter is light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
4. Add the flour and toffee bits and mix until no dry streaks remain.
5. Using a cookie scoop, form balls of dough (about 2 Tbsp.) and roll into balls. Place about 2 inches apart on the prepared baking sheets and bake for 10 minutes until edges are set and very slightly golden. (They won’t look done, but they are.) Let the cookies rest for 5 minutes on the baking sheets before removing to a wire rack to cool completely.

For the Chocolate Drizzle:
1. Place chocolate chips into a microwave-safe bowl and microwave on HIGH for 1 minute. Stir and continue to heat for 30-second intervals until completely melted, stirring in between each interval.
2. Scoop melted chocolate into a quart-sized Ziploc bag. Snip a small piece of one corner of the bag to desired size and twist the top of the bag to push the chocolate down. Gently squeeze chocolate over cooled cookies using a zig-zag pattern. 


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