Enjoy salted toffee, chocolate-y goodness with these Double Chocolate Toffee Cookies. They are perfect for gift giving — or hoarding them all to yourself.
Over the years, in my efforts to step away from the grocery store cookie and cracker aisle and lean on more real food, 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.
And doesn’t it taste so much better?!
This recipe has been declared a sure-fire winner by everyone in the family. A little too much so, as I am 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.
How To Make These Double Chocolate Toffee Cookies
Start by preheating the oven to 350 degrees. And line two large baking sheets with parchment paper.
In a mixing bowl, you want to whisk together the flour, baking powder, and salt.
Then in a second large mixing bowl, whip the butter until light and fluffy. Add the sugar and continue beating until well incorporated. Beat in the eggs, melted chocolate and vanilla extract. Beat until well combined. Add in the flour mixture and the crushed candy.
Spoon the dough onto the prepared baking sheet by rounded tablespoonsful. Bake for 10 to 12 minutes. Sprinkle with salt and allow to cool on rack.
Place baked and cooled cookies in an airtight container, separating the layers with waxed paper. Store at room temperature for 3 days or freeze for up to 3 months.
Can You Freeze These Double Chocolate Toffee Cookies?
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!
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. It’s one of the ways I save money on my groceries without clipping a single coupon. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of flour and butter can help keep the price down.
- Buying in bulk – It’s rare that I would buy just one bag of flour. Instead I stock up when I see a sale. I also have gotten into the habit of buying cases of flour from Bob’s Red Mill. I practice the same bulk buying for chocolate and other baking ingredients.
How I make this recipe easy:
This Double Chocolate Toffee Cookie recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for this recipe:
- stainless steel mixing bowl – I’m not sure you have too many of these.
- Silicone spatula/spoon – I have two or three of these – so convenient!
- parchment paper – I hate washing pans. Parchment paper makes clean up a breeze.
- sheet pans – I LOVE my set of steel sheet pans. They make such a difference in baking.
- cookie scoop – This tool makes cookie-making so easy!
Double Chocolate Toffee Cookies
- 2 cup unbleached, all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoon butter softened
- 1 cup dark brown sugar packed
- 2 egg
- 1 cup chocolate chips melted
- 1 ½ teaspoon vanilla extract
- 1 cup chocolate-covered toffee bars like Heath (crushed) or ½ cup chopped toffee pieces and ½ cup chocolate chips
- coarse salt
- Preheat the oven to 350 degrees. Line large baking sheets with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In a second large mixing bowl, whip the butter until light and fluffy. Add the sugar and continue beating until well incorporated. Beat in the eggs, melted chocolate and vanilla extract. Beat until well combined. Add in the flour mixture and the crushed candy.
- Spoon the dough onto the prepared baking sheet by rounded tablespoonsful. Bake for 10 to 12 minutes. Sprinkle with salt and allow to cool on rack.
- Place baked and cooled cookies in an airtight container, separating the layers with waxed paper.