INGREDIENTS
12 oz
semi-sweet chocolate chips (I used Ghirardelli)
6 tbsp
unsalted butter
1/4 cup
unsweetened cocoa powder
1/3 cup
cornstarch
1/2 tsp
salt
3/4 cup
granulated sugar
1 tsp
vanilla extract
3
large eggs, room temperature
1 cup
Heath toffee bits