Double Chocolate Toffee Cookies

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!
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  1. Oh these looks divine!

    I can’t wait to get back to my own kitchen to do some cooking! (on vacation at the moment)

  2. these look good! maybe i’ll make them this weekend for a picnic. 🙂

  3. AllieZirkle says:

    Seriously, these look so tasty!

  4. I just tried these tonight! So yummy!! Thanks for sharing!

  5. 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!

    • @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? 😉

      • @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!

        • @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.

        • @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.

  6. I made these tonight for a cookie swap tomorrow… modified it a little bit. They are really good!!! I blogged it:

  7. Love these cookies!

  8. I printed this recipe out ages ago, but hadn’t made it, then came across it this weekend while I was looking for something else. I have all the ingredients, so I made them. I had to shorten the bake time a bit, but my oven runs hot. I also had to refrigerate the dough for a bit, it was super sticky. But, that might be because of the high humidity here today. We LOVED them. I’d given the kids one each after I baked them, they wanted to eat them for dinner! HA! I did let them have them for dessert and they’ll be a wonderful treat in their lunches this week. Thanks so much!

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