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Eight Giant Double Chocolate Toffee Cookies

by on July 7, 2007 · 7 comments

A few years ago, our next door neighbor fed our cats while we vacationed in Los Angeles. To show our appreciation, we brought her back some goodies from Sephora. She’s fed our cats many times since then and it’s become somewhat of a ritual for us to bring her back beauty products she loves, but might not purchase for herself. Sometimes I stick with Sephora, but oftentimes I go with Lush. This time, I mixed it up a little and brought her back Kiehl’s shampoo. I need to go over and see if she’s used it. Who couldn’t love Kiehl’s right? Still, I’m curious. Plus I need to provide a little something for her husband, who also helps with the cats. I figure he likes cookies better than beauty products.

giant chocolate toffee cookies.jpg

Giant Chocolate-Toffee Cookies Makes 8

2 tablespoons all purpose flour
1/4 teaspoon baking powder
1/16 teaspoon salt
2 tablespoons unsalted butter
1/2 cup bittersweet chocolate chips, (3 oz)
1 ounce unsweetened chocolate, chopped
1 large egg
3/4 cup brown sugar (packed)
1 teaspoon vanilla extract
2 ounces chocolate-covered English toffee bars (such as Heath), coarsely chopped
1/4 cup whole almonds, roasted and chopped

In a small bowl, thoroughly stir together the flour, baking powder and salt.

Place butter and both chocolates in a small microwave-safe bowl. Melt by microwaving on high at 30 second intervals and stirring to distribute heat; Set chocolate aside to cool slightly.

In a mixing bowl, using high speed of an electric mixer or a wire-whisk, beat egg for about 1 minute. Add sugar and whisk for another minute. Beat in chocolate mixture and vanilla. Stir in flour mixture. When flour is incorporated, stir in chopped toffee bars and toasted almonds. At this point, batter will be too loose to scoop properly, so chill batter for one hour to thicken.

Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a Silpat. Drop batter by generously rounded tablespoonfuls onto parchment, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, 14-15 minutes. Cool on sheets.

Makes 8 very large cookies

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Published on July 7, 2007

{ 7 comments… read them below or add one }

Bev July 7, 2007 at 1:41 pm

Oh, wow! I’d take those cookies over the pricey makeup any day! :)

sandra July 7, 2007 at 2:30 pm

Congrats on the anniversary!! (I’m always a day late…lol). Todd needs to post his sushi recipes. I am not fond of fish either but marinated beef and cream cheese ones sound really good!!

veuveclicquot July 8, 2007 at 8:47 am

Wow. these look decadent. Lucky neighbors! ;)

PhillyGirl July 9, 2007 at 10:15 am

Made a triple batch Sunday night. Only change was a little more vanilla and a sprinkle of cinnamon to intensify the chocolate. Excellent out of the oven – very decadent. Brought them to the Monday morning meeting at the office and they were labeled “legal crack.” So, kudos for another great recipe! Please keep them coming! :)

Anna July 9, 2007 at 8:27 pm

Hey, I like the term “legal crack”. Glad you and your co-workers liked the cookies.

linds May 19, 2008 at 4:41 pm

Is there really only 2 tablespoons of flour in these? They look delicious!!! I love that you post recipes for small batches, that way I can eat half the batch and not feel as bad as if the batch made 30 :) haha

Anna May 19, 2008 at 9:03 pm

Yup! That is correct. If the dough doesn’t seem firm enough, just chill it before baking.

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