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    Home » Cookies » Slice and Bake Cookies » Chocolate Toffee Cookies

    Chocolate Toffee Cookies

    By Wendy Sondov · Published: Nov 8, 2012 · Modified: Jan 31, 2021 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Chocolate Toffee Cookies are rich and chocolate-y and chewy. A candy bar in cookie form. This special cookie is a favorite of everyone that tries it. Bake some and join the fan club!

    Chocolate Toffee Cookies piled on brown wood cutting board.

    About this recipe

    I am so excited about a blogging event that I get to be a part of. I am one of the 575 international food bloggers registered to participate in The Great Food Blogger Cookie Swap 2012!

    This huge undertaking is coordinated by Lindsay from Love and Olive Oil and Julie from The Little Kitchen , and has raised over $4,600 for Cookies for Kids’ Cancer. The registered bloggers are divided into groups of four, matching for food restrictions (allergies, veggie/vegan, kosher, etc.).

    Some time in the next week I should receive the names and addresses of my 3 other group members. Then I bake some wonderful cookie recipe that I have not yet blogged about (and at the moment haven’t yet figured out).

    I will ship one dozen of these culinary masterpieces to each of my group members by December 5. They in turn will each mail me one dozen of their cookie creations.

    If you are into cookie recipes, here comes the cool part. On December 12, all 575 bloggers will post their cookie swap recipe. Cookie enthusiasts will be able to follow links on Love and Olive Oil and The Little Kitchen to all 575 recipes.

    Did I mention that I am really excited about this? Not only do I get mail containing cookies, but for the first time this little blog becomes part of something bigger. The Monday Box is officially launched into the world of food blogging.

    These Chocolate Toffee cookies are definitely worthy of any cookie exchange. They are permanently on my son’s Top Three Favorite cookies list (along with these and the New York Times Jaques Torres chocolate chip cookies pictured on the home page banner).

    I barely tweaked the recipe from Smitten Kitchen and she adapted it from Bon Appetit. I make this dough into logs and store it in the freezer, forever raising the bar for slice and bake cookies. Sorry Pillsbury.

    Dough log being sliced into cookies on a red cutting board.

    The dough is rather soft and sticky, even after chilling. To keep the logs round I insert them into paper towel tubes.

    Either roll out your log to the same diameter as the tube opening and slip the dough inside, or cut the tube open from end to end and pry apart to put your log inside. Without the tubes, the bottom of the log flattens in the fridge/freezer and you end up with sort of oval shapes when sliced.

    How to make a dough log

    Dough on parchment paper with paper towel tube in background.
    Roll dough into a log the length of the parchment paper.
    1. On top of a sheet of parchment paper, form the dough into a log by hand until roughly the desired diameter.
    2. Place the log into the center of the paper.
    Fold parchment over dough log and use bench scraper pressing firmly at base compressing dough.
    Store dough logs in card board paper towel tube to maintain rounded shape.
    1. Fold the parchment over the dough and push a ruler edge or dough scraper against the bottom of the log to remove air pockets and compress the dough.
    2. If refrigerating, the dough can be wrapped in the parchment before slipping it into a paper towel tube. If freezing, wrap the log in plastic wrap, with or without the parchment paper, before inserting into the tube.

    Though the rich sweet flavor stays the same, the chewy texture is lost over time. For optimal texture Chocolate Toffee Cookies can be kept airtight at room temperature for 3-5 days.

    Stack of 4 Chocolate Toffee Cookies.

    More chocolate cookie recipes

    Chewy Chocolate Chunk Cookies

    Chocolate Covered Chocolate Mint Cookies

    Chocolate Pretzel Cookies

    Malted Milk Brownie Bark

    Ultimate Fudge Brownie Cookies

    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Chocolate Toffee Cookies

    Chocolate Toffee Cookies

    These rich, chocolaty and chewy cookies are like a candy bar in cookie form.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Chill time: 3 hours
    Total Time: 3 hours 35 minutes
    Servings: 60
    Calories: 102kcal
    Author: Wendy Sondov
    Adapted From: Smitten Kitchen and Bon Appetit

    Ingredients

    • ½ cup all purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 pound dark or semi-sweet chocolate chopped
    • ¼ cup unsalted butter
    • 1 ¾ cups brown sugar dark or light, packed
    • 4 large eggs
    • 1 tablespoon vanilla extract
    • 7 ounces toffee bits I used 1 ½ cups Heath toffee bits

    Instructions

    Preparing the dough

    • Using a double boiler, melt the chocolate and butter stirring until smooth. Cool slightly.
    • In a small bowl, whisk together the flour, baking powder, and salt.
    • In the bowl of an electric mixer, beat the sugar and eggs until thick, about 5 minutes.
    • Mix in the chocolate mixture and vanilla.
    • Add the flour mixture, stirring until incorporated. Fold in the toffee pieces.
    • Chill the dough until firm (at least 1 hour) or overnight.
    • Roll the dough into three logs approximately 1.5” in diameter.
    • Wrap the logs in plastic wrap or wax paper. Insert into paper towel tubes and freeze ( at least 2 hours) until ready to use. (May be frozen for up to 2 months)

    Baking

    • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
    • Cut the cookies into ½” slices and space 2” apart on the prepared baking sheet.
    • Bake 12-14 minutes (from frozen, not defrosted) until the cookies appear dry and crackled, but still soft to the touch. Cool on wire racks.

    Notes

    Packing tips
    Wrap cookies in plastic wrap in pairs with bottoms together. Place wrapped bundles in an airtight ziplock bag or container for storage. For optimal chewy texture, store at room temperature for 3-5 days.

    Nutrition

    Calories: 102kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 38mg | Potassium: 59mg | Fiber: 1g | Sugar: 11g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

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    Comments

    1. Frugal Hausfrau

      August 16, 2016 at 9:04 pm

      The cookies sound great & I love all the tips!! Thanks so much for sharing with us at Throwback Thursday!!

      Mollie

      Reply
    2. Ellen

      August 11, 2016 at 8:12 pm

      Chocolate and toffee in the same cookie?! These have to be good!

      Reply
      • The Monday Box

        August 12, 2016 at 2:12 pm

        Thanks, Ellen! It’s a great flavor combination!

        Reply
    3. RaShell @ Mommy's Apron

      May 17, 2016 at 11:57 am

      Yum! These look so good! The paper towel tube idea is genius! Thank you for sharing. I’m glad I found you at #LouLouGirls

      Reply
      • The Monday Box

        May 20, 2016 at 11:52 pm

        Thank you, RaShell! These cookies are on my son’s top three favorite cookies list and he has taste tested a LOT of cookies 🙂 I’m glad you clicked over from #LouLouGirls!

        Reply

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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