I like to bake cakes, pies, bar cookies and quick breads. Never a fan of making cookies, I found myself wanting to conquer cookie-making during this pandemic. After many failed baking attempts, one of my big successes was making crispy thin chocolate chip cookies. Then I decided it would be fun to morph brownie squares into individual cookies. These were my crowning achievement — deep chocolatey, chewy and fudgy.

My friends often request these crackly crusted brownie-style cookies. The toffee bits add extra sweetness and texture to the bittersweet chocolate batter. Easy to make, these chocolate bites are equally delightful at an afternoon tea, casual lunch or dinner party. Sometimes I serve these after the meal on a pretty platter alongside coffee and liqueurs. It makes a relaxing end to the evening. You can make these ahead and freeze them so when a chocolate moment hits, you’ve got your stash in the freezer.

Brownie Toffee Cookies

Makes about 30 cookies

1 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

4 tablespoons unsalted butter

1/2 pound bittersweet chocolate chips (1 1/4 cups)

1/4 pound semisweet chocolate chips (2/3 cup)

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