Outrageous Chocolate Toffee Cookies
Prep time
Cook time
Total time
Two things: Parchment paper is a must for this recipe, so that the cookies don't stick and the chocolate mixtures needs a little while to cool to room temperature, so make sure to leave time for that.
Recipe type: Drop Cookies
Serves: 2 dozen cookies
  • 8 ounces bittersweet chocolate [I used Trader Joe's 72% Dark Chocolate], chopped coarsely
  • 4 tablespoons butter
  • ⅔ cup all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ¾ cup dark brown sugar, tightly packed
  • 1 teaspoon vanilla
  • 1 cup white chocolate chips
  • ¾ cup almond brickle toffee chips
  1. Melt the chocolate and butter together- either over a pan of simmering water, or by heating 20 seconds at a time in the microwave, stirring well between - 40 to 60 seconds, depending on the microwave. When the ships are about half melted, stop heating and just stir until completely melted. Cool to room temperature - about 20 minutes.
  2. When the chocolate mixture is cooled, preheat the oven to 350, and line two large, heavy baking sheets with parchment paper.
  3. Whisk the flour, salt and baking powder together in a small bowl, and set aside.
  4. Put the sugar, eggs and vanilla in the bowl of your stand mixer, and mix on low speed breifly, to get them combined.
  5. Increase mixer speed to medium high and beat for about 3 minutes, until the mixture is creamy, and a little fluffy.
  6. Reduce the mixer speed to low, and beat in the chocolate mixture.
  7. Remove the bowl from the mixer and by hand, fold in the flour mixture until about halfway incorporated. Add the chips and finish folding to combine.
  8. Drop tablepoonsful of batter a couple inches apart on the parchment lined baking sheets.
  9. Bake for about 9 to 11 minutes, until cookies are very shiny across the tops and puffed somewhat.
  10. Remove from oven and allow to coo on baking sheets for 5 or 6 minutes, and then very carefully, remove them to a cooling rack to finish cooling. They are fragile when they are hot, so be careful.
  11. Cool completely, then store tightly sealed - best eaten within a couple days.
Recipe by The Creekside Cook at http://thecreeksidecook.com/outrageous-chocolate-toffee-cookies/