Chocolate Toffee Cookies

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My favorite new cookie recipe:  Chocolate Toffee Cookies

Chocolate Toffee Cookies

Are you a chocolate person?  This here is a chocolate- lovers cookie.  It’s the cookie that chocolate people crave, long-for, desire and can’t get enough of.  So is it for you?  I hope so.  I made enough to share.  And I’m happy to give them all to you since I’m more of a vanilla girl 🙂

Chocolate Toffee Cookies #recipe

Even though I lean toward vanilla, I enjoy these cookies very much.  My favorite part is the crispy exterior crackly top.  A bite into the cookie will divulge a soft and chewy interior with toffee crunch here and there.  Oh, and chocolatey… so very chocolatey!

Chocolate Toffee Cookies #recipe -

It’s kinda tough not to eat a whole pile of these.  But that’s okay… I won’t tell!

Chocolate Toffee Cookies

Yield: 30 cookies

Prep Time: 25 minutes

Cook Time: 12 minutes

  • 8 ounces bittersweet chocolate, coarsely chopped
  • 2 tablespoons unsalted butter
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 cup toffee bits
  • 1 cup semisweet chocolate chips
  1. Preheat the oven to 350 degrees F.  Lightly grease two baking sheets (or line with parchment paper or silpat mats).
  2. Melt the chocolate and butter together (using microwave or in a bowl set over simmering water), stirring until smooth.  Set the mixture aside to cool.
  3. In a medium bowl, use an electric mixer to combine the brown sugar, eggs, vanilla, baking powder and salt.  Beat in the melted chocolate, then stir in the flour, toffee bits and chocolate chips.
  4. Drop the dough by the tablespoonful onto the prepared baking sheets.  Bake the cookies for about 12 minutes, or until the tops are cracked and dry but the cookies are still soft to the touch.  Don't overbake!  They'll become more firm as they cool.
SOURCE: (adapted barely from The King Arthur Flour Cookie Companion)

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Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Michelle k wrote:

    Question… Is the flour right? Only 1/4 cup?? I have the watercress and it Is way to liquid to make cookies….????

    • Lori Lange wrote:

      Yes, that’s correct!

  • Chrissie wrote:

    Whenever I bake with toffee chips, they end up hard, not crunchy. I’ve even tried slightly under-baking. No success. Is there a secret?

    • Lori Lange wrote:

      I’m not sure– have you tried these?

  • Kristina Langballe wrote:

    I just made a 1/2 batch (testing before a party) – they taste like HEAVEN and they are perfect, beautiful and so easy to make! Just wauw! ????????
    How many days can I make ahead, if I store them at room temperature?
    Thanks for sharing your amazing recipes ??

    • Lori Lange wrote:

      I think making them a couple of days ahead and storing in a covered container will be just fine 🙂

  • Vivian wrote:

    Can these be frozen?

    • Lori Lange wrote:

      Yes! Just seal them well.

  • Erin wrote:

    I am usually a very successful cookie baker. These were a flop- literally!  They spread out to flat discs on my pan. While I liked the chocolate flavor I will not make them again. 

  • Robin wrote:

    When you say Toffee Bits, what do you mean? I have never seen bags of toffee bits anywhere, can you please tell me more specifically what kind of toffee to use? Thanks so much, These look fabulous!

    • Lori Lange wrote:

      If you’re in the United States, toffee bits are sold in packages alongside the chocolate chips.

  • Avra wrote:

    Yum! I left out the toffee bits but it was still delicious. I also didn’t have a lot of chocolate around to melt, so instead of the 8 ounces melted chocolate I used:

    1/2 cup cocoa powder
    1/2 cup  + 4 teaspoons sugar
    5 tablespoons + 1 teaspoon vegetable oil

    (The substitution amounts came from here.)

    They still came out amazing. Like another reviewer said, they’re like brownies in cookie form!

  • Karissa wrote:

    Pardon my language, but holy crap these are so tasty. I made a batch today and it’s so hard to stop eating them haha. I didn’t have bittersweet chocolate so I just subbed semi-sweet and they turned out perfectly delicious 🙂

  • Donna wrote:

    It is going to take a lot of walking to keep these off of my hips!

  • caitlyn wrote:

    Thank you so much for this recipe! I made these cookies the other day and they turned out terrific! They tasted like brownies in a cookie format, which I totally loved! I couldn’t taste the toffee bits, but it didn’t matter to me – these cookies are total winners!

    • Lori Lange wrote:

      Glad you enjoyed!