4 ounces semisweet chocolate, roughly chopped

2 tablespoons unsalted butter

1/2 cup plain flour
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 egg
1/3 cup lightly packed dark brown sugar
1/2 tsp. vanilla extract
1/3 cup toffee bits
a few pinches sea salt
1. Preheat oven to 170C/350F.
Melt chocolate and butter together, either in a small saucepan over the stove, o
n in a bowl in the microwave.
Set aside.
2. In another bowl, mix together the flour, baking powder and salt. Set aside.
3. In another bowl (or using a mixer), beat the eggs, sugar and vanilla together
until light and fluffy.
Add the melted chocolate/butter mixture and beat until combined. Add the flour m
ixture and mix until combined.
Stir in the toffee bits- batter will be very thick.
4. Drop heaping tablespoons of batter onto a parchment-lined baking sheet, about
1 to 2 inches apart.
(These cookies will not spread much.)
Sprinkle a small pinch of sea salt over the top of each cookie, and bake for 12
to 15 minutes.
The tops of the cookies will be shiny, crackly and brown, like a brownie. Cool o
n a wire rack.