Chocolate Toffee Cookies
These Chocolate Toffee Cookies are rich, chewy, and absolutely delightful! A perfect treat for any occasion, packed with chocolate and toffee goodness.
Servings: 24 servings
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- 1 dash salt to enhance sweetness
- 16 ounces semisweet chocolate chopped
- 1 cup butter room temperature
- 1.5 cups brown sugar
- 4 units eggs
- 1 tablespoon vanilla extract
- 7 ounces toffee coarsely chopped
- 1 cup walnuts toasted, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and dash of salt. Set aside.
- In a large microwave-safe bowl, combine the chopped semisweet chocolate and butter. Microwave in 30-second intervals, stirring in between, until melted and smooth. Allow to cool slightly.
- Whisk in the brown sugar until well combined. Then add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the chocolate mixture, stirring until just combined.
- Fold in the coarsely chopped toffee and toasted walnuts.
- Scoop heaping spoonfuls of dough onto the prepared baking sheets, leaving space for spreading.
- Bake for 10 to 12 minutes, until edges are set but centers are still soft.
- Allow to cool on baking sheets for about 5 minutes before transferring to a cooling rack.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Baking Sheet
- Parchment Paper
- Cooling rack
Notes
- Toast walnuts for enhanced flavor by baking them for about 8-10 minutes at 350°F (175°C).
- For more intense chocolate flavor, use dark chocolate.
- Cookies freeze well! Store in an airtight container for up to three months.
- For a gluten-free version, substitute flour with a 1:1 gluten-free baking blend.