Soft Chocolate-Toffee Cookies
5 from 2 votes
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Soft Chocolate-Toffee Cookies

Adapted from Mel’s Kitchen Café
Makes 18 cookies
Author Wendy Sondov themondaybox.com

Ingredients

  • 1 ½ cups plus 2 tablespoons all-purpose flour
  • ¾ cup cocoa Dutch processed
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 14 tablespoons unsalted butter
  • 1 ¾ cup dark brown sugar packed
  • 1 tablespoon vanilla extract
  • 1 large egg plus 1 egg yolk slightly beaten together
  • ½ cup mini chocolate chips
  • 1-8 oz. package Heath Milk Chocolate Toffee Bits or 8 oz. chocolate coated toffee bars finely chopped

Directions

  1. Preheat oven to 350° F. Line a cookie sheet with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
  3. In a large microwave safe bowl, melt the butter. Allow to cool about 10-15 minutes until room temperature. (If the butter is not sufficiently cooled, the batter will be too loose to scoop into balls and will need to be refrigerated for an hour before scooping.)
  4. To the slightly cooled, melted butter add brown sugar and vanilla. Stir until smooth.
  5. Mix in the egg.
  6. Add the flour mixture and stir until combined.
  7. Fold in the chocolate chips.
  8. Pour the Heath bits onto a plate.
  9. Using a 2 tablespoon scoop, scoop dough, roll into a ball, and roll the ball in the Heath bits to coat completely.
  10. Place the coated dough balls 2-3” apart on the prepared cookie sheet.
  11. Bake for 12 minutes.
  12. Allow the cookies to cool for about 10 minutes on the cookie sheet before transferring to a wire rack to cool completely.
  13. When completely cool, store at room temperature in an airtight container for at least 7 days. Zapping a cookie in the microwave for 10-20 seconds will help restore chewiness if the cookies begin to dry out.

Packing Tips

Double wrap pairs of cookies in plastic wrap with bottoms together. Place wrapped cookies in a column inside an airtight container or ziplock bag (with as much air squeezed out as possible). Soft Chocolate-Toffee Cookies travel best in cooler temperatures.