The Best Cookies I Have Ever Made: Chocolate Toffee Cookies

The great thing about baking is that it makes gift-giving easy. Let’s say you have an ever-expanding gift list and a minimum wage job. Cookies for everyone! Because really, everyone loves cookies.

The secret to these cookies is not really a secret: they’re mostly straight-up melted chocolate, so they’re sure to be a crow-pleaser. I adapted the cookies from this recipe, but left out the walnuts and doubled the amount of toffee because my brother doesn’t like nuts in cookies. I also forgot to refrigerate them, which is probably why my cookies look a lot more crackly than the originals on Smitten Kitchen, and also why they were really goopy and delicious when they came out of the oven.


– 1/2 cup flour
– 1 tsp baking powder
– 1/2 tsp salt
– 12 oz bittersweet chocolate chips or chunks
– 1/4 cup (1/2 stick) butter
– 1 3/4 cups brown sugar
– 4 eggs
– 1 tbsp vanilla extract
– 1 8 oz bag Health Milk Chocolate Toffee Bits
– Sea salt

Step 1: Combine flour, baking powder, and salt.

Step 2: Melt chocolate and butter in a double boiler. Remove from heat and let cool to room temperature.

Step 3: In a stand mixer, beat eggs and sugar together until mixture has thickened, about five minutes.

Step 4: Beat in chocolate mixture and vanilla extract.

Step 5: Stir in flour mixture, then toffee.

 This is where you’re supposed to refrigerate the cookies for 45 minutes. Doing so will probably result in more solid, cookie-like cookies. Skipping the refrigeration will result in puddles of warm gooey chocolate. Your call.

Step 6: Preheat oven to 350 degrees and line baking sheets with parchment paper. Drop dough onto the cookie sheets and sprinkle with sea salt.

Step 7: Bake for 12-15 minutes. If possible, serve warm.


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