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 this delicious toffee cookie recipe to rave reviews since 2000 when they were featured in Bon Appetit!
• 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 my Toffee Cookies are outstanding, too!

Ingredient Notes

• Kitchen Staples – Flour, Salt, Brown Sugar, Butter
• Baking Powder – Make sure it’s fresh. Check the expiration date. You can test by putting a spoonful in a cup of very hot water. It will bubble vigorously if the baking powder is still active.
• Semisweet Chocolate – Chopped. I use Ghirardelli bars.
• Eggs – Have them at room temperature for easier incorporation.
• Vanilla Extract – Use real vanilla extract, never artificially flavored.
• Heath Bars – Coarsely chopped.
• Walnuts – Toasted, chopped. Toasting your nuts helps bring out their essential oils, making them more flavorful.

Recipe Tips:

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 ¼ 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

You May Also Like: 

• Toffee Magic Cookie Bars
• Triple Layer Toffee Cake
• Toffee Brownies
• White Chocolate Toffee Cookies
• More Dessert Recipes

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The Recipe:

Chocolate Toffee Cookies

Prep Time 30 minutes

Cook Time 9 minutes

Total Time 39 minutes

Yield 36 cookies

One of my absolute favorite cookies that taste like a brownie filled with chunks of toffee and walnuts!

Ingredients

• ½ cup flour
• 1 teaspoon baking powder
• Dash of salt
• 16 ounces semisweet chocolate, chopped
• ¼ cup butter
• 1¾ cups brown sugar
• 4 eggs
• 1 tablespoon vanilla
• 7 ounces toffee (5 1.4-ounce Heath bars), coarsely chopped
• 1 cup walnuts, toasted, chopped

Instructions

1. Combine flour, baking powder, and salt in a small bowl; whisk to blend.
2. Gently melt butter and chocolate in the microwave using 30-second increments, stopping to stir, then repeat till smooth. Cool mixture to lukewarm.
3. Using an electric mixer, beat sugar and eggs in a bowl until thick, about 5 minutes.
4. Beat in chocolate mixture and vanilla. Stir in the flour mixture, then toffee and nuts.
5. Chill the batter until firm, about an hour.
6. Preheat oven to 350°F. Line 2 large baking sheets with parchment.
7. Drop batter tablespoonfuls onto sheets, spacing 2½ inches apart.
8. Bake just until the tops are dry and cracked but cookies are still soft to the touch, about 9 minutes.
9. Cool on sheets. Store airtight at room temperature.

Notes

Make sure your Baking POWDER is fresh. Do not use baking soda.

Adapted from Bon Appetit.

Nutrition Information:

Yield:

36

Serving Size:

1 cookie
Amount Per Serving: Calories: 448Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 81mgSodium: 114mgCarbohydrates: 54gFiber: 1gSugar: 51gProtein: 2g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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