Chocolate Toffee Cookies

Chocolate Toffee Cookies

Adapted from Smitten Kitchen and Bon Appetit
Makes 5 dozen cookies
Author Wendy Sondov


  • 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 about 1 ½ cups Heath toffee bits (I use the milk chocolate toffee bits)


  1. Using a double boiler, melt chocolate and butter stirring until smooth. Cool slightly.
  2. In a small bowl, whisk together flour, baking powder, and salt.
  3. With an electric mixer, beat sugar and eggs until thick, about 5 minutes.
  4. Mix in chocolate mixture and vanilla.
  5. Add flour mixture, mixing until incorporated. Stir in toffee pieces.
  6. Chill batter until firm (about 45 minutes) or overnight.
  7. Roll dough into three logs approximately 1.5” in diameter.
  8. Wrap the logs in plastic wrap or wax paper. Insert into paper towel tubes and freeze until ready to use. (May be frozen for up to 2 months)
  9. Baking: Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
  10. Slice cookies into ½” slices and space 2” apart on prepared baking sheet.
  11. Bake 12-14 minutes (from frozen, not defrosted) until cookies appear dry and crackled but still soft to the touch. Cool on wire racks.

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.