Ingredients

The following ingredients have 4 Servings
  • ½ cup all purpose flour *
  • ¼ cup plus 2 tablespoons dutch process cocoa
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¼ cup butter (softened)
  • ½ cup light brown sugar
  • ⅓ cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • ½ cup dark or bittersweet chocolate chips
  • ⅓ - ½ cup toffee bits
  • ¼ cup brown rice flour
  • ¼ cup tapioca starch
  • 2 tablespoons potato starch
  • ⅛ teaspoon xanthan gum

Instruction

  • Whisk together the flour, cocoa, baking soda, and salt. Set aside. In a separate mixing bowl, beat the butter and sugars together until smooth, about 2-3 minutes. Add the egg and vanilla and beat again.
  • Add the dry ingredients to the wet ingredients and beat again just until combined. Stir in the chocolate chips and toffee bits. Chill the dough 1 hour.
  • Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silpat mat. Scoop the dough by tablespoons onto the baking sheet, leaving at least 2" in between the cookies. Return the remaining dough to the refrigerator in between batches.
  • Bake the cookies for 10 minutes, only until they begin to crisp on the edges and they look just a tiny bit gooey still in the center. Allow the cookies to cool on the baking sheet for at least 2-3 minutes before transferring to a wire rack to cool completely. Enjoy!