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We are having a very happy week here at Creekside.
We’ve all been waiting for our younger daughter and her husband to be blessed with children, and yesterday, they were very happy to welcome their new daughter into the world. Our third grandchild! Not only that, but we are especially thrilled that they now live just a few hours away, instead of 2 days’ driving, so we will get to share in this life of this new little one much more than we had originally anticipated. We feel incredibly thankful right now.
You always hear about the cliche of doting grandparents, but it doesn’t really make sense until you actually have some. I mean, I knew that I would love my grandchildren, but that instant, spiritual connection was totally unexpected to me, and it remains a precious and mysterious bond. The fact that they seem to feel the same about us, is even more treasured. We are looking forward to enjoying many happy times with little Evelyn, just as we do with Mark and Anna.
But life can never be too sweet, which is why I decided to make these cookies. And any happy event can be made better with the addition of a little chocolate, don’t you agree?
It’s actually a lot of chocolate – these are very rich. The outside is crisp and crackly, while the insides are dense and chewy – just an amazing texture party going on!
These Outrageous Chocolate Toffee Cookies are a riff on a Martha Stewart recipe that has been around for awhile. I used a darker chocolate than the original recipe, because I like that extra rich flavor, and I added toffee chips for more crunch and white chocolate chips for contrast and even more chocolate flavor.
These are definitely cookies for chocolate freaks – any cookie that starts out looking like this has got be good, right?
Get out your chocolate – we’re going to make some cookies!
Outrageous Chocolate Toffee Cookies
Ingredients
- 8 ounces bittersweet chocolate [I used Trader Joe's 72% Dark Chocolate] chopped coarsely
- 4 tablespoons butter
- 2/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs at room temperature
- 3/4 cup dark brown sugar tightly packed
- 1 teaspoon vanilla
- 1 cup white chocolate chips
- 3/4 cup almond brickle toffee chips
Instructions
- 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.
- When the chocolate mixture is cooled, preheat the oven to 350, and line two large, heavy baking sheets with parchment paper.
- Whisk the flour, salt and baking powder together in a small bowl, and set aside.
- Put the sugar, eggs and vanilla in the bowl of your stand mixer, and mix on low speed breifly, to get them combined.
- Increase mixer speed to medium high and beat for about 3 minutes, until the mixture is creamy, and a little fluffy.
- Reduce the mixer speed to low, and beat in the chocolate mixture.
- 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.
- Drop tablepoonsful of batter a couple inches apart on the parchment lined baking sheets.
- Bake for about 9 to 11 minutes, until cookies are very shiny across the tops and puffed somewhat.
- 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.
- Cool completely, then store tightly sealed - best eaten within a couple days.
I have to admit that these are extremely dangerous to have laying around. They’re completely irresistible, so I did the only sensible thing and sent them off to work with Larry. They were definitely a big hit, and I think someone even licked the crumbs out of the container, because when he brought it back home, it was clean as a whistle. A crew of carpenters really know good cookies when they have some, so you can trust their judgement on this.
Apple Crisp Bars
Lime Butter Cookies
Skillet Pumpkin Fudge Brownies
Coconut Milk Fudgesicles
Winter Squash Sandwich Bread
Orange Coconut Slices
Chocolate Espresso Spritz Cookies
Anadama Cinnamon Rolls
Hazelnut Shortbread Cookies
Fresh Cherry Almond Muffins
THese cookies look so decadent I can’t stand it!
Thanks Jocelyn!
Oh my! I’m not sure I can stand NOT to make these. I want to have one right now! And so happy for the new addition to your family!
Thanks Sallie & I hope you love the cookies!
Congratulations on your new granddaughter!!! I know how proud I am as a great aunt. I can’t imagine how proud you are as a grandma! 🙂 You certainly named these cookies right – outrageous! This cookie monster is licking the screen right now!
Thanks MJ – we continue to be absolutely thrilled 🙂
Congratulation on your new granddaughter. You must be so happy and those cookies show it.
Thanks so much Gerlinde!
Congrats on your new grand child and what a nice recipe to celebrate the event with!
Thanks Fran – chocolate is always the best for celebrating 😉
Well you made this chocolate lover happy with your cookie recipe. They sound wonderful.
Thanks Karen – I hope that you give them a try!
This is one the reasons I love your site – you go from healthy recipes to completely decadent recipes without losing a beat! These cookies are just so amazing looking. I wish that you delivered!
Thanks for your kind words, Ani – sorry about the no delivery option, but they are really easy to make 🙂
they look yummy!
Thanks Dina!
I did not want to miss this recipe. My daughter has been begging for a care package and these look like something she could be very happy with! Me, too! And CONGRATULATIONS!
I don’t see the amount for the baking powder that you say to mix in. Since they are half made I’m going with a teaspoon. Hope that is close!
So sorry, Leslie! I have amended the recipe now.
They came out well anyway 🙂 Will definitely make them again!
Where do you find the almond brickle toffee chips.
Hi Linda – they are in the baking aisle, neat the chocolate chips and baking chocolate. Hope you can find them.
How do you think substituting dark chocolate for the white chocolate and not using the bittersweet at all would taste…?
Hi Kie – I am not sure that would work very well. The flavor of white chocolate is sweeter, and the texture is softer. Having said that though, all you can do is try, if you really want to use all white chocolate!
Hi there, these look awesome and I will be making them! I’m wondering if you have ever used a silpat instead of parchment with good results? Thanks!
I do use silpats sometimes Melissa, though I haven’t tried them with this particular cookie – I think it would work just fine, but I can’t say with 100% certainty, only because I haven’t personally done it. Hope you enjoy the cookies!
Do you know how well these freeze?
Are they a cookie, or more of a cookie-shaped brownie?
Hi, thanks for this recipe. I was wondering if the dough is supposed to be runny? I let the chocolate cool as you noted but it doesn’t look like cookie dough at all. Should I put it in the fridge for a while? Thanks
I’m guessing that you add the almond brickle toffee chips at the same time as the white chocolate chips, but it’s not explicit in the instructions. Is that correct?
Do you think these could be frozen raw and baked after thawing?