Chocolate Toffee Cookies
I’ve been baking up these tasty gems for decades. The rich chocolate dough is chock full of candy chunks and nuts making these decadent Chocolate Toffee Cookies a surefire hit!
Laden with add-ins, these Toffee Brownie Cookies will make you a quick fan with your first bite.
Why You Must Make
- I’ve been making delicious cookies since 2000 when they were featured in Bon Appetit to rave reviews!
- The surprising bite of crunchy Heath bar amidst the chewy brownie-like cookie is heavenly.
- These 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!
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
- PRO-Tip: 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 (affiliate link) to scoop out evenly sized dough balls.
- 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 if you want to make attractive cookies (, and be forewarned that your hands will be a chocolate mess!
Baking, Cooling, and Garnishing Tips
- PRO-Tip: 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 and gives them a bakery-like presentation. My husband would steer clear if he sees 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 overbake as these brownie-like cookies are best when soft and chewy, not crisp.
Frequently Asked Questions
The main tip is not to overbake your cookies. They will continue to cook as they cool on the hot baking sheet, so keep that in mind. Note that an extra egg yolk in a cookie recipe will also contribute to a soft texture.
The recipe is the biggest determinant. Look for brown sugar and butter in the ingredient list as they have more moisture than white sugar and shortening. That moisture helps make for chewy cookies.
Yes, there are definitely a couple of tricks you can try to revive stale cookies. Store the cookies in a sealed container with a slice of bread or a couple of apple slices for a day or two (make sure the apples don’t have direct contact with any cookies). The moisture of these foods will be absorbed by the cookies over time.
You May Also Like:
- Toffee Magic Cookie Bars
- Triple Layer Toffee Cake
- Toffee Brownies
- White Chocolate Toffee Cookies
- More Dessert Recipes
- 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
- 7 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.
Make sure your Baking POWDER is fresh. Do not use baking soda.
Adapted from Bon Appetit
Serving Size:1 cookie
Amount Per Serving: Calories: 448Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 81mgSodium: 114mgCarbohydrates: 54gFiber: 1gSugar: 51gProtein: 2g
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