Prepare yourself for pure bliss.
Really, it’s true!
These super fabulous cookies are a marriage between chocolate and toffee and oh so good. They are guaranteed to chase all your troubles away.
Now you might be concerned at the ingredient list. Only ½ cup of flour and ¼ cup of butter and a POUND of chocolate? I assure you this is correct, and completely heavenly.
One quick recipe note: I chopped my Heath bars into slightly larger chunks because I wanted to be sure I could taste the toffee (sometimes little teeny chunks melt away into baked goods…sad…). Don’t tell any one, but I totally flipped over the cookies each time I ate one to be sure I had lots of toffee…sshhhhhh…now, go make these!
Chocolate Toffee Cookies
½ cup all purpose flour
1 tsp baking powder
½ tsp salt
1 lb bittersweet chocolate, chopped
¼ cup unsalted butter
1 ¾ cups brown sugar, packed
4 large eggs
1 tsp vanilla extract
5 (1.4 oz) chocolate covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, chopped
In a small bowl, whisk together the flour, baking powder, and salt.
Using a double boiler, melt the chocolate. Stir in the butter, stirring constantly until very smooth. Set the bowl of the double boiler aside and allow the mixture to cool to lukewarm.
Meanwhile, beat the sugar and eggs in the bowl of an electric mixer until it becomes thick, about 5 minutes.
Beat in the chocolate mixture and the vanilla. Add in the flour mixture.
Using a spoon, stir in the toffee and the nuts. Cover the bowl and chill until firm, about 45 minutes.
Preheat oven to 350 degrees and line baking sheets with parchment paper.
Using a two tablespoon cookie scoop, drop the cookie batter onto the sheets, about 2 inches apart. Sprinkle each cookie with a pinch of sea salt.
Bake until the tops are cracked but the cookies are still soft to the touch, 12-15 minutes. Cool and enjoy with a big glass of milk.
Makes about 40 cookies