I’ve been baking up these tasty gems for years. The rich chocolate dough is chock full of candy chunks and nuts making these decadent Chocolate Toffee Cookies one of my favorites!
Laden with add-ins, these chewy brownie cookies will make you a quick fan with your first bite.
Chocolate Toffee Cookies
I started making these delicious Chocolate Toffee Cookies 18 years ago when they were featured in Bon Appetit. As a toffee lover, the surprising bite of crunchy Heath bar amidst the chewy brownie like cookie was heavenly. I recently made them for our show house wrap up party and nearly everyone asked for the recipe, even the non-chocolate lovers.
These chewy brownie like cookies with the added crunch of both walnuts and toffee are sure to get rave reviews. Make a batch for your friends and family. I bet you will be asked for the recipe from absolutely everyone who takes a bite. Seriously, these Chocolate-Toffee Cookies are one of the best sweets in my repertoire.
If you’re as obsessed with toffee as I am, you’ll want to check out this Toffee Apple Bread that’s suitable for breakfast, these Toffee Snickerdoodles that are perfect after school treats, or how about these Loaded Butterscotch Toffee Pecan Cookies for a delectable change of pace? And these Toffee Cookies are outstanding, too!
Tips for Making These Chocolate Toffee Cookies
When I make cookies just for the family, I’m not as obsessed about making them look perfect. But for company, I get a little OCD! The flavor of these chocolate numbers loaded with toffee and walnuts speaks volumes. They’ll still be winners whether they’re perfect spheres or a little lopsided. But if you want to make them look their best, here are a few tricks:
Prepping the Dough
- The cookies bake up better when the dough is chilled. Put the dough in the refrigerator at least an hour before scooping.
- Use a medium cookie disher to scoop out evenly sized dough balls.
- I find the cookie disher has to be rinsed out frequently to prevent the dough from sticking.
- Alternatively, just use a spoon and scoop out rounded tablespoonfuls of dough.
- Roll the balls between your palms to make them symmetrical, then use a damp finger to press down any spikes. This is a totally optional step, but be forewarned that your hands will be a chocolate mess!
Baking, Cooling and Garnishing Tips
- If you’re so inclined, add a few pieces of walnuts and toffee onto the top of the cookies when they come out of the oven. This cues everybody to what is inside the cookies. My husband would steer clear seeing any sign of a nut!
- Giant cookies can be made by baking up 1/4 cupfuls of dough for about 15 minutes. See the above photo. The original recipe was for BIG cookies!
- If your cookies aren’t circular when they come out of the oven, use your spatula to gently tap the sides of the cookies into shape while the cookies are hot.
- Let these cookies cool completely on parchment paper so they have a chance to firm up.
- Do not over bake as these brownie-like cookies are best when soft and chewy, not crisp.
More Toffee Dessert Recipes:
- Toffee Magic Cookie Bars
- Triple Layer Toffee Cake
- Toffee Brownies
- White Chocolate Toffee Cookies
- Oatmeal Toffee Cookies
- Toffee Banana Bread
- Apple Pie Toffee Bars
- More Dessert Recipes
This post debuted on this blog in 2010. New photos and updated instructions were added in 2018.
- 1/2 cup flour
- 1 teaspoon baking powder
- Dash of salt
- 16 ounces semisweet chocolate, chopped
- 1/4 cup butter
- 1 3/4 cups brown sugar
- 4 eggs
- 1 tablespoon vanilla
- 70 ounces toffee ( 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 2 1/2 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.
Adapted from Bon Appetit