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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Joan
Made these tonight as a Birthday treat for my Sweet Granddaughter in Love who recently gave birth to our first great grandbaby. My husband tried one & said they were great! A little crisp on the outside but still moist & kind of gooey on the inside! Thanks so much for this easy recipe for cookies that turned out delicious as well as looking just like your photos!
Jessica Fisher
Yay – Double YAY – congrats on the grandbaby. That’s so exciting. Thank you for your kind words, Joan.
Susmita
could I make these with salted butter? if so, how much should I reduce the salt in the recipe by?
Jessica Fisher
I always do, without adjusting the salt. I think you’re fine either way.
Erica
Made these last night and they were very good, even though I realized I had run out of vanilla so they were missing that. But we all decided they need more toffee bits, so next time I’ll probably add a closer to a full cup.
Jessica Fisher
Glad you liked them, even if they didn’t meet your toffee quota. 😉
Shayna McIver
Do you think I could get all 4 kids, to donate their Heath Bars From Halloween, so I can make this recipe?
Jessica Fisher
What’s this talk about donate? I’d call it a mom tax. 😉
Sharon
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!
Jessica
@Sharon, the dough can get sticky at times. I do stash it in the freezer when I’m in a rush. Glad you liked them!
Debbie
Jessica-
Can these be made ahead and made into balls and frozen to be baked at a future date. If so, would you cook from frozen or defrost first and should you bake longer, if from frozen?
Jessica Fisher
Yes, absolutely! Be sure to read this post: How to Make & Store Frozen Cookie Dough.
Maria
Love these cookies!
Jessica
Yeah! So glad to hear. The more I think about them, the more I think I need to make a batch today.
LB
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
Fleur
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!
Jessica
@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? 😉
Fleur
@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
@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
@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.
Kristina
I just tried these tonight! So yummy!! Thanks for sharing!
AllieZirkle
Seriously, these look so tasty!
Jessica
They are yummy. And all gone.
sarah k. @ the pajama chef
these look good! maybe i’ll make them this weekend for a picnic. 🙂
Satakieli
Oh these looks divine!
I can’t wait to get back to my own kitchen to do some cooking! (on vacation at the moment)