In my efforts to step away from the grocery store cookie and cracker aisle, I’ve been experimenting with baking more stuff myself at home. Sure, they still have sugar, but I can better control what we eat when I make it from scratch.
This recipe was declared a winner by everyone in the family. A little too much so, as I was barely able to get any in the freezer to enjoy later. I recommend doubling the batch so that you have some to eat now and some to enjoy later.
To freeze, you can try one of three different methods.
- Freeze the dough in a plastic container or freezer bag. Thaw and bake as normal.
- Flash freeze the dough balls and store in a freezer bag. Then, place as many as you want to cook on a tray and bake from frozen. Increase your baking time accordingly to account for frozen cookies.
- Bake as the recipe directs, cool and freeze in a freezer bag or plastic container. Grab and go!
Double Chocolate Toffee Cookies
2 cups flour (can be 1/3 whole wheat pastry flour to 2/3 unbleached)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 Tablespoons butter, softened
1 cup dark brown sugar
2 eggs
1 cup chocolate chips, melted
1 1/2 teaspoons vanilla extract
1 cup crushed Heath bars OR 1/2 cup chocolate chips and 1/2 cup chopped toffee pieces
Preheat oven to 350°. In mixing bowl whisk together flour, baking powder, and salt. Set aside. In large mixing bowl, whip butter until light and fluffy. Add sugar and continue whipping until incorporated. Beat in eggs, melted chocolate, and vanilla. Beat until well combined. Beat in flour mixture and stir in crushed candy.
Spoon dough onto cookie sheet by rounded tablespoonfuls. Bake for 10 to 12 minutes. Cool on rack.
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Oh these looks divine!
I can’t wait to get back to my own kitchen to do some cooking! (on vacation at the moment)
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these look good! maybe i’ll make them this weekend for a picnic.
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Seriously, these look so tasty!
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Jessica Reply:
September 17th, 2010 at 12:14 pm
They are yummy. And all gone.
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I just tried these tonight! So yummy!! Thanks for sharing!
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These sound great. I am just not quite sure what you mean when you say chopped heath bars? is this a granola bar? I am not sure where I could buy heath bars or toffee in australia. Do you think I could subsitute something else? I don’t want to mess up what sounds like a great recipe. Thanks!
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Jessica Reply:
October 13th, 2010 at 6:21 am
@Fleur, Heath is a brand name of a chocolate covered toffee bar. It’s a candy, similar in texture to brickle? Do any of those words stay good in translation?
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Fleur Reply:
October 13th, 2010 at 4:23 pm
@Jessica, Thanks for the help – yes I do understand brickle. I can’t think of an equivalent choc bar that is sold here, but I will just have to go and look! I really want to try this recipe!
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Fleur Reply:
October 19th, 2010 at 4:17 pm
@Fleur, Great recipe – thanks! As we don’t have Heath bars here, I made these with chocolate chips and toffee coated vanilla almonds. I am sure the biscuits weren’t quite the same as yours, but they tasted delicious. The cookies in your photo looked quite different to mine – did you use wholewheat in those? I used all white flour and they looked quite smooth on top. I bet they would be great with wholewheat.
Jessica Reply:
October 19th, 2010 at 4:19 pm
@Fleur, yeah! I’m so glad it works down under.
Yes, I did use 1/3 whole wheat. And the heath bars are really tiny so that may have effected the texture as well.
I made these tonight for a cookie swap tomorrow… modified it a little bit. They are really good!!! I blogged it:http://lbandj.blogspot.com/2010/12/double-chocolate-toffee-cookies.html
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Love these cookies!
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Jessica Reply:
April 18th, 2012 at 7:21 am
Yeah! So glad to hear. The more I think about them, the more I think I need to make a batch today.
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