Since it is the advent of Labor Day weekend, I’ll keep this post short and sweet.

You. Must. Make. These. Cookies.

The chocolate/toffee combination is incredible both in flavor and texture, and seriously, how can a chocolate batter cookie dough be bad? These cookies are some of the softest, chewiest I’ve ever made and they were gone in a flash when I brought them to a church BBQ. Definite remakes.

Chocolate Toffee Cookies

Chocolate Toffee Cookies

Ingredients

  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 pound semisweet chocolate, chopped (do not substitute chocolate chips since they melt differently; I use Baker’s baking chocolate that is usually found above the chocolate chips in the baking aisle)
  • 1/4 cup (1/2 stick) butter
  • 1 3/4 cups (packed) brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped

Directions

  1. Whisk flour, baking powder and salt together in small bowl. Place chocolate and butter in a microwave-safe bowl and heat on 50% power for two minutes. Stir and continue microwaving in one minute (50% power) increments, stirring after each minute, until chocolate and butter are melted and combined. Cool mixture to lukewarm.
  2. Using electric mixer, beat sugar and eggs in bowl until thick, about 3 minutes. Beat in chocolate mixture and vanilla.
  3. Stir in flour mixture, then chopped toffee bars. Chill batter until firm, about 45 minutes.
  4. Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by rounded tablespoonfuls onto sheets, spacing two inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. (Can be made 2 days ahead. Store airtight at room temperature.)
http://www.melskitchencafe.com/chocolate-toffee-cookies/

Recipe Source: adapted from Smitten Kitchen originally from Bon Appetit

22 Responses to Chocolate Toffee Cookies

  1. Sara says:

    Chocolate and toffee? I’m in! They look delish. :)

  2. The Teachers says:

    These look so wonderful! How many does this recipe usually make? And do they really only take a 1/2 cup of flour? I’m going to make these soon!

  3. Brooke says:

    I love toffee – yum!

  4. Marisa says:

    Oh wow! These look amazing!!!! Can’t wait to try them!

  5. Melanie says:

    The Teachers – yes, there is only 1/2 cup of flour (which contributes to the chewiness of the cookie). My batch made around 2 dozen cookies.

  6. Patsyk says:

    oh yes, those cookies look too good to last very long! chocolate + toffee = total YUM!

  7. Leisel says:

    And so the tormenting continues! Chocolate and Toffee and both my favorite. Now I cannot rest until I’ve tried this recipe. Yum. I’m drooling the seconds away. I’m sorry to inform you that my bathroom scale constantly urges me to not view your blog any longer. Lucky for you I never listen. Not so lucky for my bathroom scale*****

  8. Christy says:

    Oh-Wow-these look wonderful! I love toffee in anything chocolate. I must make these this weekend, the kids will thank you!

  9. teresa says:

    oh yummy, beautiful combo!

  10. cindy says:

    Looks like a bite of chocolate wonderful!

  11. Erin says:

    Mel, I’m eating one of the cookies while I type. Delish! Thanks for calling me back today! :) Love you!

  12. Libby says:

    Yummm those look good!

  13. Velva says:

    Oh my! These look absolutely delicious! A good cup of coffee and I would be in heaven. Thanks for sharing this great recipe!

  14. Lynn says:

    Is there just 1/2 cup flour, that didn’t seem to be enough???

  15. Amy says:

    Sooooooooo delicious! I used dark chocolate. Mmmm mmmm mmmm!!
    And yes, 1/2 c. flour is all you need – remember to refrigerate the dough for 45 min!

    Expensive suckers, though – I spent $15 on the chocolate & candy bars! Need to watch for sales and stock up :-)

  16. Melanie says:

    Amy – I know, with a pound of chocolate these cookies can be a bit pricey, especially if you use high-end chocolate. I’m glad they turned out, though! Thanks for letting me know. And thanks for the reminder again to chill the dough. I think that is imperatively the KEY to these cookies turning out (especially with the meager flour amount)!

  17. Anonymous says:

    Hi! I don’t know you but I love your blog!!! I discovered it a couple of months ago and everything I make from it turns out AWESOME!!! My husband loves finding out what new thing we are having for dinner or what new treat I have made. I have told all my friends and family about your blog and they all love it too, so I just wanted to say a big THANKS!!!

  18. Anonymous says:

    P.S. I don’t know how to select a profile besides anonymous, my blog is mbandkb.blogspot.com

  19. Melanie says:

    Anonymous – thanks for the comment. I’m so glad that you’ve liked the recipes you have tried. Thanks for checking in to let me know!

  20. Janssen says:

    I just made these and they were terrific! I used half semi-sweet chocolate chips (I know! naughty!) and half bittersweet baking chips because I had them both on hand and couldn’t stand to spend more money on chocolate. I also used a bag of toffee pieces because it was so much less expensive.

    I guess the bottom line is, I’m cheap :) But they still came through!

  21. Andrea W says:

    I also used half bittersweet chips and half semisweet bakers chocolate bc I didn’t have a full pound! I’m hoping they still turn out great…. the batter tasted pretty good! Also, if others are not aware, you can buy Heath Toffee Chips in a bag right next to the choc chip isle. I already had those in my pantry cuz I grab some whenever I see them stocked in my grocery store!

  22. Andrea W says:

    for the High Altitude (6200ft) I went ahead and added an extra Tablespoon of flour. They were perfect @ 11.5minutes in the oven. Thanks!

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