These chocolate toffee cookies aren’t messing around! They are GIGANTIC and full of chocolaty, toffee nutty flavor. They might just be your new favorite cookie.
Seriously, folks. Can we talk about cookies?
We’re not just talking any ‘ol cookies here. We are talking GIANT chocolate cookies. Think cookie meets brownie and they fall in love.
Inside these rich chocolate cookies, there are Heath bar toffee bits and toasted chopped walnuts. Typically, I am not one to put nuts in cookies. But these cookies? I am delighted that I stepped out of my comfort zone. They were perfect in every way.
This is my second of three posts I will be sharing with you for our #Chocotoberfest, sponsored by Imperial Sugar.
In my opinion, Holiday platters aren’t complete without some chocolate, am I right?
I have had this recipe tucked away for a while now. I found it while researching a blog for the Secret Recipe Club. It was a top contender at the time, but I ended up making something else. I knew though, that these would get made in the not so distant future. I am so happy I didn’t wait a minute longer.
Like I mentioned, these cookies are really big. I mean, I am sure you could make them smaller, but for the effect, I made them as instructed.
Scooping out 1/4 cup of batter for each cookie. I used an ice cream scoop and it worked perfectly. Baked 6 cookies at a time on a silicone mat.
Grab a cold glass of milk and enjoy every bite!
- ½ cup flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 16 ounces bittersweet or semi-sweet chocolate (not unsweetened)
- ¼ cup unsalted butter
- 1¾ cups brown sugar
- 4 eggs
- 1 Tablespoon vanilla
- 1 (8 ounce) package Heath English Toffee Bits
- 1 cup toasted walnuts, chopped
- Stir butter and chocolate together in a heat proof bowl over a pot of simmering water, or in a double boiler, until melted and smooth.
- Remove from heat and allow to cool until lukewarm.
- In your mixer, beat the eggs and sugar together until fluffy. (about 5 minutes)
- Add cooled chocolate and vanilla and mix to combine.
- Sift flour, salt and baking powder into mixture. Mix to combine.
- Fold in toffee bits and nuts.
- Cover bowl with plastic wrap and place in refrigerator for 45 minutes.
- Preheat oven to 350 degrees.
- Line baking sheets with silicone mats or parchment paper. Drop ¼ batter for each cookie (and ice cream scoop worked great for me.) on to the cookie sheet. Make sure to give them plenty of space. I did 6 cookies on each cookie sheet.
- Bake for about 15 minutes, or until tops are cracked and cookies are still soft to the touch.
- Leave on cookie sheets for about 5 minutes, then cool on wire racks.
- Store in an airtight container.