Toffee bits are one of my favorite things to bake with and something I always keep on hand. Nothing can jazz up a standard chocolate chip cookie like a cup of toffee bits. Anyway, these will forever be my brother-in-law Jimmy’s birthday cookie!
I made a batch for him because he’s fun to bake for, it was his birthday, he’s the best, and he likes chocolate. I wanted to surprise him at work (he is a high school teacher) but alas, security is so good in schools now that they wouldn’t let me bring them to him. Apparently the kids were the issue? Anyway, we left them at the front desk and the message wass still delivered. We love Uncle Jimmy!
These cookies are lower in fat but higher in eggs; the eggs get beaten up with lots of air so the end result is almost meringue-like. Crispy edges but lots of dense chewiness inside. Such a different batter than your typical cookie. What was so great about them (besides the chocolatey, chewy, crunchy goodness) is that the recipe makes a LOT of cookies, and in the past I froze the batter when it was rolled in balls. I would then take out the batter balls as I needed them, put them right on the cookie sheet, and bake from frozen. They behaved beautifully. I’ve also frozen the baked cookie to great results. These would be perfect to bake now for and freeze for the holidays!
Chocolate Toffee Cookies
Makes about 65 cookies
1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
2 1/3 c. bittersweet chocolate chips
1/4 c. unsalted butter
1 3/4 c. packed brown sugar
4 large eggs
1 tbsp. vanilla
1 (8 oz) bag Heath toffee bits (about 1 cup)
1 c. walnuts, toasted, chopped
1. Whisk together the flour, baking powder and salt in a small bowl.
2. Microwave chocolate and butter, stirring every 30 seconds, until melted and smooth. Allow mixture to cool until lukewarm.
3. Using an electric mixer, beat the sugar and eggs together for about 5 minutes, or until thick and pale.
4. Add the melted chocolate mixture and the vanilla and mix until combined.
5. Stir in the dry ingredients, then the toffee and nuts.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or overnight).
7. Preheat the oven to 350 degrees.
8. Line baking sheets with parchment paper. Roll dough into 1 inch balls. Place dough on sheet, spacing at least 2 inches apart (from each other and from the sides of the pan).
9. Bake until tops are dry and cracked but cookies are still soft to the touch, 12 minutes.
10. Cool the cookies on the baking sheets for about ten minutes, then transfer to cooking rack to cool completely. These will keep at room temp. for several days. Cookies freeze for 3 months.