I’ve been baking up these tasty gems for years. With their brownie base and chock full of candy chunks and nuts, these decadent Chocolate-Toffee Cookies are one of my favorites!
Update: I just plugged in some newer photos years after sharing the original post. Most recently, I baked up a batch for a book club gathering at my house. The group raved about these chewy brownie like cookies with the added crunch of both walnuts and toffee. Seriously, these Chocolate-Toffee Cookies are one of the best sweets in my repertoire. Make a batch for your friends and family…you will be asked for the recipe from absolutely everyone who takes a bite.
- ½ cup flour
- 1 teaspoon baking powder
- Dash of salt
- 1 pound (16 ounces) semisweet chocolate, chopped
- ¼ cup (1/2 stick) butter
- 1¾ cups brown sugar
- 4 large eggs
- 1 tablespoon vanilla
- 5 1.4-ounce Heath bars, coarsely chopped
- 1 cup walnuts, toasted, chopped
- Combine flour, baking powder and salt in small bowl; whisk to blend.Gently melt butter and chocolate in the microwave using 30 second increments, stopping to stir, then repeat till smooth. Cool mixture to lukewarm.
- Using an electric mixer, beat sugar and eggs in a bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about an hour.
- Preheat oven to 350°F. Line 2 large baking sheets with parchment. Drop batter tablespoonfuls onto sheets, spacing 2½ inches apart. Bake just until tops are dry and cracked but cookies are still soft to the touch, about 9 minutes. Cool on sheets.Store airtight at room temperature.