I’ve been on a Heath Bar kick which meant this recipe for Double Chocolate Toffee Cookies needed a revival. It’s a fairly old one, and I kind of forgot about it over the years even though I really liked it back in the day. This is yet another batch of cookies which I plan on wrapping and freezing for a big event next week.
Chocolate: The recipe calls for a half pound of chocolate, but you can definitely get away with using chocolate chips if you use a good brand. The bittersweet Ghirardelli chips work really well and aren’t overly sweet.
Toffee: About the toffee, I usually use Heath Bars leftover from Halloween or from the rare occasion when the mini bars go on sale. Skor Bars also work, though the Skor tends to be a little meltier than than the Heath. That’s not exactly a bad thing here.
Size: These cookies are best when made large, but you can also make them smaller.
Quick Small Batch Chocolate Toffee Cookies
I’m a very fast baker. That’s not always a good thing, especially when you’re trying to test a recipe or troubleshoot. However, being fast comes in handy when I’m craving cookies and need them in a hurry. Here’s how I make these quickly.
— Put 114 grams of chocolate chips and 14 grams of butter in a small microwave-safe bowl. Heat on high for 30 seconds. Stir and repeat until melted and smooth. Set aside to cool. — Put 1 large egg in a bowl and beat it with a handheld electric mixer. –Beat in 85 grams of brown sugar and 3/.4 teaspoon vanilla. –Add the cooled chocolate mixture and stir well, then stir in 1/4 teaspoon of baking powder and a pinch of salt until fully blended. –Lastly, stir in 18 grams of flour, followed by the toffee and chips. Chill if needed, then shape into large or small cookies and bake at 350F until done! This can take 8 to 14 minutes depending on the size.
Double Chocolate Toffee Cookies
- 1/4 cup all-purpose flour 35 grams
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 pound Ghirardelli Bittersweet Chips 1 1/3 cups**
- 2 tablespoons unsalted butter
- 3/4 cup plus 2 tablespoons packed light brown sugar (170 grams)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 12 Heath minis coarsely chopped
- 1/2 cup walnuts toasted, chopped
- Mix together the flour, baking powder and salt and set aside.
- Combine chocolate chips and butter in a microwave-safe bowl and heat on high, stirring every 30 seconds until smooth. Let cool to lukewarm.
- In a medium size mixing bowl, beat the eggs for about a minute. Add the brown sugar and beat for 3 or 4 more minutes. Beat in vanilla. With a scraper, stir in the melted chocolate/butter mixture. By hand, stir in the flour mixture, followed by the chopped Heath bars and walnuts.
- Chill the batter just until it is thick enough to scoop (about 45 minutes).
- Preheat oven to 350°F. Line 2 large baking sheets with Silpats. Parchment is okay too. Drop batter by generously heaping tablespoons onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 14 minutes.
- Let cool on the baking sheets for about 8 minutes, then carefully transfer to a rack to finish cooling.
The cookies spread as they baked, the puffed up towards the end. The flattened out a little bit upon cooling.