Chocolate Toffee Cookies

Apr 16th

I have a problem with toffee – I can’t be around it. This time I tried to use the mouthwash trick before I started baking (Listerine mouth makes you not want to eat yummy things because you won’t taste them anyways). Guess what? Mint and toffee pair quite well.

These cookies are lower in fat but higher in eggs; the eggs get beaten up with lots of air so the end result is almost meringue-like. Crispy edges but lots of dense chewiness inside. Such a different batter than your typical cookie. What was so great about them (besides the chocolatey, chewy, crunchy goodness) is that the recipe makes a LOT of cookies, and in the past 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.

This time I made about 20 cookies and baked the rest of the batter in two cake pans. I sandwiched at least a half gallon of cookies and cream ice cream in between the two “cookie cakes” and froze it. Before serving this weekend I intend to top with ganache and if I get to the store again in the next few days, buy more toffee to garnish (and inevitably eat the remaining toffee). I’ll snap a photo and give a review if it works out well (although how can it not with those ingredients?).

Chocolate Toffee Cookies

Adapted from Bon Appetit

Makes at least 48 cookies

1/2 c. flour

1 tsp. baking powder

1/4 tsp. salt

2 1/3 c. semisweet chocolate chips

1/4 c. unsalted butter

1 3/4 c. packed brown sugar

4 eggs

1 tbsp. vanilla

1 (8 oz) bag Heath toffee bits (about 1 cup)

1 c. walnuts, toasted, chopped

1. Whisk 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.

3. Using an electric mixer, beat the sugar and eggs together for about 5 minutes, or until thick and pale. 


4. Add the melted chocolate mixture and the vanilla and mix until combined.


5. Stir in the dry ingredients, then the toffee and nuts.



6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or overnight).

7. Preheat the oven to 350 degrees.

8. Line baking sheets with parchment paper. Roll dough into 1 inch balls.  Place dough on sheet, spacing at least 2 inches apart (from each other and from the sides of the pan).


9. Bake until tops are dry and cracked but cookies are still soft to the touch, about 12 minutes. You still want to see moisture in the cracks of the cookies. Don’t over-bake these. 


10. 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.


*They freeze well, 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 (several minutes).

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