I’ve been on a Heath Bar kick which meant this recipe 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.
The recipe calls for a half pound of chocolate, but you can definitely get away with using chocolate chip if you use a good brand. The bittersweet Ghirardelli chips work really well and aren’t overly sweet.
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.