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I made these cookies for a catering event over the winter. I took pictures of the process but forgot to take pictures of the end result, so alas, I had to make them again. Such a terrible problem, really. Sarcasm.

What was so great about them (besides the chocolatey, chewy, crunchy goodness) is that the batter makes a LOT of cookies, and I froze the batter when it was rolled in balls. I would then take out the batter balls as I needed them, put them right on the cookie sheet, and bake from frozen. They behaved beautifully and taste best when eaten the first day they’re made.

Have you ever had a Score or Heath bar? That is toffee. Chopped up toffee in chewy chocolate cookies with crunchy, toasted walnuts? Yes please.

 

Chocolate Toffee Cookies

recipe adapted from Bon Appetit

Makes at least 48 cookies

1/2 c. flour

1 tsp. baking powder

1/4 tsp. salt

16 oz. bittersweet or semisweet chocolate, chopped

1/4 c. (1/2 stick) butter

1 3/4 c. packed brown sugar

4 eggs

1 tbsp. vanilla

5 1.4 oz. bars chocolate covered toffee (Heath or Score), coarsely chopped

1 c. walnuts, toasted, chopped

1) Sift together the flour, baking powder and salt in a small bowl.

2) Microwave chocolate and butter, stirring every 30 seconds, until melted and smooth. Allow mixture to cool until lukewarm.

4) Using a mixer (stand or hand), beat the sugar and eggs together for about 5 minutes, or until thick.

5) Add the melted chocolate mixture and the vanilla and mix until combined.

6) Stir (aka no more electric mixer) in the dry ingredients, then the toffee and nuts.

Try not to eat these little bits of heaven. Just try.

7) Cover the bowl with plastic wrap and refrigerate for at least 45 minutes (or overnight).

8) Preheat the oven to 350 degrees.

9) Line baking sheets with parchment paper. Roll dough into balls if possible, or use the two spoon “scoop and push off” method if dough is soft. Amount should be a heaping tablespoon (or you could make them larger). Place dough on sheet, spacing at least 2 inches apart (from each other and from the sides of the pan).

 

10) Bake until tops are dry and cracked but cookies are still soft to the touch, about 13 minutes. Time will vary depending on how big you make them. Smaller cookies, less time.

11) Cool the cookies on the baking sheets for about ten minutes, then transfer to cooking rack to cool completely. These will keep at room temp. for several days.

*Fantastic to freeze, but do it as dough. Roll the dough into balls, freeze on a cookie sheet, and when frozen, transfer to a gallon sized ziplock bag. When ready to bake, take out the amount you want, place on parchment and bake from frozen. You will likely need to bake them for a slightly longer timer, but they will behave wonderfully!

Chocolate Toffee Cookies

recipe adapted from Bon Appetit

Makes at least 48 cookies

1/2 c. flour

1 tsp. baking powder

1/4 tsp. salt

16 oz. bittersweet or semisweet chocolate, chopped

1/4 c. (1/2 stick) butter

1 3/4 c. packed brown sugar

4 eggs

1 tbsp. vanilla

5 1.4 oz. bars chocolate covered toffee (Heath or Score), coarsely chopped

1 c. walnuts, toasted, chopped

1) Sift together the flour, baking powder and salt in a small bowl.

2) Microwave chocolate and butter, stirring every 30 seconds, until melted and smooth. Allow mixture to cool to lukewarm.

3) Using a mixer (stand or hand), beat the sugar and eggs together for about 5 minutes or until thick.

5) Add the melted chocolate mixture and the vanilla and mix until combined.

6) Stir (aka no more electric mixer) in the dry ingredients, then the toffee and nuts.

7) Cover the bowl with plastic wrap and refrigerate at least 45 minutes.

8) Preheat oven to 350 degrees.

9) Line baking sheets with parchment paper. Roll dough into balls if possible, or use the two spoon  “scoop and push” method if dough is soft. Amount should be a heaping tablespoon (or you could make them larger). Place dough on sheet, spacing at least 2 inches apart (from each other and from the sides of the pan).

10) Bake until tops are dry and cracked but cookies are still soft to the touch, about 13 minutes. Time will vary depending on how big you make them. Smaller equals less time.

11) Cool cookies on a baking sheet for about ten minutes, then transfer to a cooling rack to cool completely. These will keep at room temp. for several days.