Chewy Dark Chocolate Cookies

Originally from allrecipes.com

Dark Chocolate Cookies

1 cup unsalted butter

1 cup (7.1 oz.) white sugar

3/4 cup (5.78 oz.) packed brown sugar

2 eggs

1 1/4 cups (5.64 oz.) unsweetened cocoa powder

1 1/4 cups (5.625 oz.) all-purpose flour (or maybe 6.75 oz, =1.5 cups?)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 tsp salt

1 teaspoon very finely-ground coffee

2 cups add-ins (see note)
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper.
In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in your add-ins. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Note: These cookies are really good with the toffee bits down below.
Other add-in options:
--Coffee beans
--White or peppermint-flavored chocolate chips
--Candy bar bits
--Pretzel bits
--annnd…so on!

Recipe for Homemade Toffee Bits:
1 1/3 cups sugar
1 cup butter, softened
2 tablespoons water
1 tablespoon dark corn syrup, can use light
1 teaspoon vanilla

In a large microwave safe bowl, mix sugar, butter, water and corn syrup.
Microwave on high 4 minutes. Stirring every 2 minutes.
Heat 6-8 minutes longer until thickened and gold in color. It should be a little bit darker than peanut butter—but only a tiny bit!
Add vanilla; stir well - this step may require some muscle is your mixture begins to separate.
Pour mixture into 9x13 dish.
Cool completely. Break into pieces.