Double Chocolate Toffee Cookies – rich chocolate cookies with dark chocolate chips and crunchy bits of toffee candy.
It’s been a busy few weeks, but isn’t life always busy?
I often expect it to slow down, saying, “it will slow down when this happens” or “once we get past this, I’ll be able to breathe a little bit easier”.
NOT.
It just doesn’t seem to happen. There may be a lull here and there, but it seems like in the 365 household things are always a movin’ and a shakin’.
It doesn’t necessarily mean it’s a bad thing or that I hate it, it’s just the way it is here.
And I know with a total of 5 people in the house things are almost always busy.
Two young adult daughters, a teenage son, me and the Mr. all on different work schedules, but as much as we can, I’m still adamant about having dinner around the family table as much as we possibly can. Our days with that are numbered and it’s something I’m going to miss terribly.
Our oldest will be moving across the country at the beginning of August and her sister will be headed off to her sophomore year at college in Pennsylvania. It’s been an absolutely incredible experience having all three of our children living under the same roof for the last year.
SAVE THIS TOFFEE COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
I’m not saying it’s all been a bed of roses, and of course, it’s had its’ ups and downs, but it’s been time I know we’ll remember and more than likely have fond memories of.
Ok, maybe not fond memories of running out of oil in -15-degree temps., but we all learned some amazing life lessons and have become stronger as individuals and as a family because of it.
Now, how do we segue into these cookies?
Come to think of it, do you ever have to have a smooth transition from discussing family life to anything chocolate? I think not.
They seem to go hand in hand.
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I found this recipe from Joy the Baker (LOVE her!) and added the toffee.
Double Chocolate Toffee Cookies
Ingredients
- ½ cup 1 stick unsalted butter, room temperature
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup dark chocolate chips
- 1 cup Heath toffee bits
- coarse sea salt for topping (optional)
Instructions
- Make sure racks are in the center and upper third of the oven.
- Preheat to 350 degrees F. Prepare two baking sheets by lining them with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. This should take approximately 3 -5 minutes.
- Before adding the egg and vanilla extract scrape down the sides of the mixing bowl then beat for 1 minute more.
- Add the dry ingredients all at once to the butter and egg mixture.
- Beat on low speed until barely combined.
- Mix in chocolate chips and toffee bits.
- Using a rounded tablespoonful of dough, place on prepared cookie sheet, about 2 inches apart. Do not flatten.
- Bake for 11 to 12 minutes or until cookies are slightly underdone.
- Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Ok, don't cool them completely, these are incredibly good warm and all gooey like.
I rate everything I make on a scale of 1-4 and these Double Chocolate Toffee Cookies earned 4 rolling pins!
We all need more cookie recipes in our lives. So, why not jot these down when the times comes for a family treat!
Reeses Peanut Butter Cookie Cups
Pebernodder
Peanut Butter Oatmeal Cookies
They were absolutely fantabulous!! I know that isn’t a word, but darn it, they were just. that. GOOD! You need to make them. Your life won’t be complete without them. That is unless you don’t like chocolate. 😉
Comments & Reviews
At what point would you top with coarse salt?
It’s been so hot that whenever I see a cookie I want to turn it into an ice cream sandwich! I need to make these for our next picnic.
I would love to comment and let you know how much I LOVE these cookies, but I’m a little busy drooling all over myself right now 😉
These cane out delicious but the batter was strangely thick . I mean really thick…I had to flatten the cookies down because they wouldn’t spread out at all. Anyone else have this problem?
Every time I make homemade cookies that involve flour, baking soda and baking powder, my cookies are always an “off taste”. The taste reminds me baking soda, just a bitter taste. What could I be doing wrong? Thanks in advance!
Hmmm…Ashley, that’s perplexing. I haven’t had anyone tell me that before. And your ingredients – baking soda, baking powder and flour haven’t expired, right?
You might want to add some cream of tartar to the recipe to neutralize the bitter taste of the baking soda. Here’s a link to an article about that. Hope it helps! Let me know.
http://everydaylife.globalpost.com/ingredients-counteract-bitter-taste-baking-soda-42490.html
How many does this make? I don’t see it anywhere.
Kim, unfortunately I don’t have an exact answer for you as I posted this recipe years ago before servings were a much needed part of the recipe. My guess, based on the amount of ingredients, would be that the recipe makes at least 24-36 cookies. I’m sorry that I can’t be more specific. It is on my list of recipes to re-do, and when I make them I’ll then be able to update the recipe.
In the meantime, if you make them and get a specific count, I’d love for you to leave a comment her to let us know.
Thank you!