Tiramisu caramels tiramisu marshmallow pudding pastry. i sure do love SK…and these cookies. they were very moist and brownie-like. The toffee isn’t hard (and thus sometimes overflows the cookie borders), but I have received zero complaints. You can store the dough log in the freezer, wrapped in waxed paper and then two layers of plastic wrap for up to a month, just baking the cookies off as you need. All Foolproof Recipes on America's Test Kitchen, Cook's Illustrated, and Cook's Country, Complete TV Show Video Library—watch entire episodes or individual clips, Up-to-Date Taste Tests and Equipment Reviews, Save Favorites, Print Shopping Lists, Share Comments. They look amazing! I noticed my printout had only 1/2 cup of flour -vs- 2 cups of chocolate + 1 cup of candy + almost 2 cups of sugar. Thanks for adding another “must do” on my Christmas cookie count down. Too bad I only have one Heath bar at the moment, so I think today it will be the normal chocolate cookies with Candy Cane Kisses stuck in as planned. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. Thanks! I baked the cookies and of course wanted to eat one almost straight out of the oven while still warm — it was good but not great. These are great cookies for people who don’t like too-sweet cookies. I would add a T. and a half of instant espresso powder too. They look amazing! Cool slightly; remove from cookie sheet to wire rack. ), I made my first batch on saturday evening and oh my were they great! My friends love me. Thanks! I just finished making these cookies and they are absolutely wonderful!!! Chocolate Toffee Cookies. These were my Blizzard 2016 cookie, and a bit hit with all the snow shoveling tired neighbors who got some. These cookies look great. Heath bars can be hard to find. Amazing! I’m going to have to make some of these. Amazing! Directions. do “roughly” chop the nuts/toffee, i chopped mine a bit small and would have liked bigger chunks. This content is sponsored by Hershey’s. After years of tinkering the crunchy centre was perfected, and with the addition of the distinctive Marabou milk chocolate, Dajm was created.”. Also looks like a great use for my favorite Ghiradelli bittersweet chocolate chips from Costco. foodlover — I think it will be just fine three days after making it. I usually leave them out, and add a bit more toffee chunks. Jina — Just do your best. Things you need… 1 cup butter, softened 1 1/2 cups dark brown sugar 1 egg, room temp 2 tsp pure vanilla extract 1 cup shredded coconut 1 1/2 cups all purpose flour 1 3/4 cups large rolled oats 1 1/2 tsp baking soda 1/4 tsp baking powder 1 tsp espresso powder (optional, but highly recommended) 1/2 tsp cinnamon Well, at least my roommate says so. no further comment. Worried over nothing, it turns out — didn’t quite get the cracked look of your lovely examples, and they were perhaps a bit cakier — I probably added a shade too much flour — but baked up fine and tasted great. Drop batter by spoonfuls onto sheets, spacing two inches apart. I get the most recipe requests for this cookie. I used Daim bars, (pack of 4 for £1, ($1.48)) and cheap plain chocolate, (25 pence/100g bar (37cents)) so mine aren’t as dark as yours, and I left out the walnuts, but I’m thinking I might press a few pieces of walnut into each one before baking the next batch. I left the batter in the fridge for about 2 hours and didn’t have much trouble with scooping or spreading. I swapped pecans for walnuts, but otherwise followed the recipe exactly. :) I’ve been making these for years and they are a family favorite. thank you! I was only saying last night I should make some chocolate cookies. Usually my RSS reader loads text first, and then the photos take a while. They look way too amazing to pass up! However, they gave a list of the ingredients to Anderfeldt. I want these so bad… Thank you for sharing them!! I will be freezing these and taking to Easter at the end of the week. Prepare yourself because for the next week, it’s all about cookies! Next time I make them I’ll definitely try rolling the dough into a cylinder and freezing — my cookies weren’t particularly flat because the scoops didn’t flatten and spread that much during baking. Daims sound like they’re nearly the very same thing. The sea salt was worth going out of my way to find. 1/4 cup (1/2 stick) unsalted butter I like to think I lightened up their night a bit…. Kitchen Tips See all Kitchen Tips . Roll each piece into a 1 1/2 inch “log” and wrap in waxed paper or parchment until you want to start baking. tootsie roll tart. I like the not-too-crispy texture. I forgot to cool the dough before baking them and out of the oven came some wonderful shiny crackled cookies, not at all similar to yours. I did the slice and bake method and have been cutting some off every now and then. Toffee and chocolate is a sinful combination, and these probably won’t last a couple days at my house :). I had no idea how many types there were, and all their uses. Still very sticky, but it worked. Oh my! I followed the recipe closely, with only a substitution of Bob Red Mills Gluten Free flour for the flour. So wonderful to find a recipe that works for those that can’t eat gluten that is also tasty and delicious!! :( A shame because I love your other cookie recipes and the batter tasted heavenly to boot! he he. Now this creation pops up and there is a battle to be won. I had a quite an adventure (of my own making) in baking these, but they are so yummy! For starters i doubled the recipe (yes, i know. Disclaimer: I am not a discerning chocolate eater. Thanks for making her feed me deliciousness! Oh, I am sorry. The ingredient list is the same; the instructions are adapted. I’ve made a few of your receipes and love the look of these cookies but I’m in the Uk and we don’t have heath toffee bars and I’m not really sure what the equivalent is here. A little less than a teaspoonful of dough per cookie yielded about 3-4 dozen, but I forget (most of the cookies were immediately packed away for a gift; the others were devoured before I could count them). :) I can’t show this to my husband who is trying to swear off sweets. I think the closest alternative to Heath bars available in the UK will be Dime (Daim) bars (http://en.wikipedia.org/wiki/Daim_bar). Any ideas about what happened or what I need to do differently next time? Oh my god, better than the World Peace Cookies?! Since the kitchen is still under construction, I had to use a friend’s kitchen to bake them off but after seeing these on your blog, I couldn’t wait another moment to bake them. 1/2 teaspoon salt I will not know if it worked until I bake them up tomorrow. It might be beyond repair… but it is hard to say from afar. And pre-toasting the walnuts adds so much flavor. With so much liquid and so little flour, the refrig for 45 mins is a must. Not that both don’t make an awesome cookie, but yeah, Valarhona is especially dark. (Cannily I had saved several for myself at home.) Thank you, Deb! You have evolved into a first rate temptress. I baked half and froze half in a log. Halvah apple pie apple pie brownie donut Deb, you are a wizard. I’m a cookie baking novice. Caramels chocolate bar donut cookie. I preferred the scoop method to the cut method. A full recipe spread onto the same quarter sheet pan will make a thicker cookie but I did like them thin so I think I’ll divide dough onto two quarter sheet pans. They are heavenly! I didn’t end up with many toffee chunks, but rather a chewy toffee under layer, with was delicious! awesome recipe! I found your website recently and I love it. Yum. I’m so mad I think I over toasted the nuts and cookies have a slight burned taste! Did you want me to discuss these? Thanks! I LOVE these and am already planning to make again to bring for the girls at work :o) One thing ~ where do I find flaky salt?? Disaster! They are magnificent and my heath-obsessed mother truly appreciated them for her birthday. I then put 1/3 onto a sheet of parchment paper. Lovely photos, too! what do you mean “adapted from Bon Appetit”? EEK super super unruly dough. made these for a thing this weekend, and they were quite a hit. Is the toffee hard or soft? Awesome recipe! A small amount of butter, a colossal amount of chocolate, a few chopped up toffee bars and walnuts and, if you’re me, a little sprinkling of flaky sea salt yield rich chocolate cookies you’ll want to repeat making as often as possible because they’re total Forever Files material. Anyway the only problem with that was how long it took to bake, over an hour and the middle was still gooey, which i don’t mind. I love how they’re gooey when they come out of the oven but keep baking as they cool to the most perfect consistency! I would totally make these today but I don’t have a double broiler. I’m almost in tears because I can’t make this cookies until Friday at the earlist! (At least nobody complained when I served them along with ice cream, whipped cream, caramel sauce and chocolate sauce as part of a make your own sundae dessert.) I made three different batches and found that the following method worked the best for me. This recipe has so much chocolate in it – do you think the cookie will miss the chocolate from the candy? Cool on sheets. I’ve bought it before at the NY Cake and Baking Supply on 22nd. Have you ever tried Gooey Butter Cake with Heath bars in them and on them? Stir and continue microwaving in one minute (50% power) increments, stirring after each minute, until chocolate and butter … I’m definitely going to have to do a google-course on salt. That person rolled the dough into 1 1/2 inch log and cut 1/2 inch thick cookies. Those look HEAVENLY!!!! Given the amount of chocolate you use, where do you buy it affordably? Recipe on back of package. made the whole batch, totally a success. Stir in flour mixture, then toffee and nuts. These are incredible! • Very messy getting from bowl to plastic to freezer back to counter and spooned onto parchment. I can’t say I’ve ever seen a Heath bar around here… Would Skor bars work? I was absolutely disastrous when it came to doing it that way. In the end, I gave up and went with Curly Wurlys. I was a bit concerned. toffee + chocolate = my dreams come true. Two years ago: No-Knead Bread, Chocolate Toffee Cookies These cookies won the Taster’s Choice Award and I made it into the finalists and baked cookies for visitors to the Mill City Museum in Minneapolis,MN. I have to try it soon :). They were delightful! But my family just adored them. I have to have these. :D. I’ve never seen a Heath bar, but if it contains English toffee, then it will be much softer than a Daim bar. * As it turns out, in NYC at least, drug stores such as Duane Reade and Rite Aid are a great–and cheap!–place to find these. And Deb, do you think I can use silpats instead of parchment paper? what to do, what to do…. I let mine chill for about an hour, and they were plenty fine to spoon on to the cookie sheets (which I lined with silpats). https://www.thehersheycompany.com/foodservice/en_us/products/heath.html. They are amazingly good! Oh my word. Sorry if this is a really stupid question. Would you recommend making brownie type bars out of them? I wasn’t able to roll the dough, but once the batter had come out of the fridge and sat out for a little bit, I found I was able to scoop balls out with a spoon and rolled them in my hands. I’m relieved we were giving away half the batch because my husband and I have had trouble not eating them at every turn. 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). – sea salt: yum. I brought them into work this morning and they were gone by lunch :) I’ve got some reserves in the freezer for future cravings. I made them for this year’s game and they are so terrific. your pictures explain everything, you have a wonderful eye. There’s so little flour in this recipe, it worked just fine to make a GF version. Do you only do this with cookies which require salt and do you use the same measurements? put one baking sheet in but freezing the rest of the dough after nearly an hour in the fridge.. they look absolutely heavenly. This quite possibly could be my cookie exchange offering this year, that is if I can sneak the Heath past the husband. I tried to scoop the dough with a scooper and practically broke it and the cookies were huge! I agree with all commenters that recommended not chopping the bars too small. I was really surprised how well a low-butter, high-egg cookie worked. Fine. Maybe I can come next year?! Combine flour, baking powder and salt in small bowl; whisk to blend. They are delicious! I’m a baking novice, clearly :P. I made these last night, was planning on using Daim bars (I’m in UK) but couldn’t find any in the supermarket so I went with Werther’s Originals, which are the closest thing I could find texture wise (they are hard and shatter when smashed with a rolling pin!). Made like 60 cookies. Yum! They did come out great. It doesn’t really work to do the slice and bake thing, since the dough is (I think) gooier than the normal flour version, but otherwise, WOW. Hi Deb! I made these for the first time this afternoon. My friends and I love to follow you! They disappear almost as soon as I make them. Chocolate Toffee Cookies (adapted from Smitten Kitchen’s recipe) Ingredients: 1/2 cup all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 pound (16oz) bittersweet (not unsweetened) or semisweet chocolate, chopped OR 1 pound semisweet chocolate chips 1/4 cup (1/2 stick) unsalted butter 1 3/4 cups (packed) brown sugar 4 large eggs (Not ALL by me, but close.) Hello. PS — I love that you can freeze the dough — I’m definitely going to double the recipe and freeze half of it — I can imagine that I’ll be craving more of these soon :). heath bars are one of my favorite candy bars that i never eat! All I hear when I look at these photos is the opening strains of Marvin Gaye’s “Let’s Get It On.”. All rights reserved. In fact, I ate them for breakfast! my love for the world peace cookies knows no limits (except in jean sizes). Okay, it may be the cookies, but I think our way of talkin’ is seeping upwards, ya’ll! Next time I would go with a little less walnuts and a little more toffee, the toffee doesn’t really stand out for me and I LOVE toffee. These look fantastic…but then again how could they not be with 1 pound of chocolate! My only regret is not using more Daim bars and I think I may have overcooked the first batch a bit, but otherwise this is a very easy recipe to follow, thanks for sharing SK. what are you trying to do to me? And then to do a comparison of the World Peace Cookies! Um, let’s just say that these tasty little suckers have officially become a food group in my diet since I have made them. In regards to cookie size and yield: Apologies, but I don’t have an exact number. And why am I thinking about Christmas cookies on the brink of July?!! :) (But otherwise, I’d say a week.). I made this recipe with half bittersweet half semi sweet and didn’t add the walnuts but they still turned out great! OH my, look so yummy and sinful! Makes a good brownie though! My cookies ended up flat (i assume i should have let them chill longer than 45 mins perhaps), but the biggest problem i had was with the cookies sticking like glue to the wax paper and then even the cookie sheets, so much that they ended up a mess and i ended up with no whole cookies left just a few pieces. Like I was the star of the show. i always loved them in my dairy queen blizzards though!! other than the fact that I will substitute pecans because walnuts & I are not good friends, consider me your faithful follower, Deb. They are slightly coated in almonds, however. I’m all over this plan. It worked great (much faster and easier) and cookies turned out just as well as when I made them with the double boiler. I doesn’t help that I have ALL ingredients available… These look fantastic :), There’s a pound of melted chocolate in those things… *boggle*. I am utterly depressed that I am at work right now and not at home making these cookies. Perfect! I had some problems baking the choc toffee cookies unfortunately. Hi Deb – Any suggestions for making these gluten-free? If food porn were illegal…you guys would be in big trouble. Wish I’d left bigger chunks of toffee! Maybe I’ll need these to tide me over while I wait for those to be ready to bake. They don’t spread too much and came out looking like something in a magazine. I would love to transform these for winter holidays, swapping the vanilla for peppermint extract and tossing in crushed candy cane pieces. With such a little amount of flour I am wondering about adjustments for altitude to make them not flatten out… any thoughts? Heck, maybe even some chopped-up brittle would work! Ugghhh. I loooove toffee, and I’m always looking for an excuse to use toffee bits in baking. Here’s my adaptation. The texture on these cookies is fantastic, and I was quite pleased since whenever I make other kinds of cookies they turn out kind of cakey. There is a very small amount of butter, a colossal amount of chocolate, a few chopped up candy bars and walnuts and, if you’re me, a little sprinkling of flaky sea salt which comes together to form the first cookie I have made that comes close to matching or–I hope you’re sitting down for this–surpassing the transcendence of the World Peace Cookies. I am making a quintuple batch of these yummy cookies and was thinking of using Heath English Toffee Bits – also called Bits of Brickle Toffee Bits. These are really yummy. Beat in egg and extracts. I made these cookies today after finally managing to get hold of Daim (aka Heath) bars and they’re very good. Toffee and chocolate…yes! The first time, I ended up with a mess. Trader Joe’s makes a toffee bar that comes in dark and milk in one box. I want to make them for a cookie swap, and would like to make them a few days ahead, but don’t want them to be stale. As for affordable baking chocolate: I tend to pick up Pound Plus bars from Trader Joe’s. I made one batch a few weeks back and they were quickly consumed! Perfect cookies!!! Your recipe says the cookies may be made 2 days ahead and stored in airtight containers. I think people may be having a hard time with the dough being too dry or cracking because they’re not weighing the flour. After two hours I used the paper to remove the dough and, as I’d hoped, it chilled much more thoroughly than when I left it in the bowl. Thanks for such an indulgent chocolate cookie recipe. yum! I so want a cookie right now :( oh.my.god. And so, a question. I was talking about them to my friend today and my roommate literally bounded down the stairs into the kitchen and asked “what about those chocolate cookies, are you making more?” The two guys I live with watch them cool and ask me “so…how many of these can we eat?” I’m definitely making these again when I have another afternoon to cover the walls in chocolate. They are closer to a brownie than a cookie. What should I do? or after I go to the grocery store, and Stuffmart, and all the other things I do on payday. My clumsiness aside these cookies are AMAZING. These cookies came about when my friend asked me to bake something that he could bring to an event he was going to. (At least, that’s what the baby thinks.) The cookies were still very, very delicious. I love you. When I was ready to bake the cookies, I cut it into 1/2-inch slices. My first was still warm…I will try my hardest to wait for them to cool…(?) 4 large eggs Very very tasty. Croissant marshmallow biscuit. with a pound of chocolate what wouldn’t be tasty. Adapted from Bon Appetit. I made the batter last night and have it in my fridge. So thank you for writing such a fun and informative cookbook. I keep a log or two of these in the freezer at all times. Can you melt the chocolate/butter in the microwave? I used semi-sweet chocolate so used half the brown sugar but that left really runny dough.. added a little flour.. we’ll see! Thanks Deb. how long will the dough last in the fridge? I can’t wait to try these cookies! Would they work if you excluded the nuts for those with allergies? these are fantastic! Caramels chocolate bar donut cookie. These Chocolate Toffee cookies are definitely worthy of any cookie exchange. But I don’t think anyone would mind. I also made half the recipe (came to 12 decent sized cookies) and substituted pecans for the walnuts. I will bake the majority of these on Thursday to take to my in-laws, so I really want to wow them. I added it to the batter anyway, and it mixed in fine. i just cut down on the sugar to compensate! muffin pastry cupcake cake dessert chocolate cake. Hi Deb, I’m wondering if you can help me out on something. I added a couple extra tablespoons of butter, but it was still grainy and thick. I made these cookies with a few alterations based on what I had in my pantry. goodness. EVERYONE LOVES them! For this second batch I used Heath bars which worked better perhaps because they were a bit harder. A darker chocolate, of course, darker color. I make these wonderful brickle drop cookies using Heath English Toffee Bits ( Bits ‘O Brickle Toffee Bits). Just won the cookie bake-off at work with these. That chilling them for 45 minutes? Why not scoop it ouf directly into my mouth?”. Marty’s right – outside of the US, the closest thing to Heath is Daim, which you can get reasonably cheaply at most Ikea’s (I grabbed some here in Holland for this recipe). One batch of them was a little too soft, and ended up gettting a little mangled, but I managed to make the evidence of that disappear – yum! I tried to bake spoonfuls anyway, but they spread like pancakes and no one in their right mind would call them cookies. Definitely try it. BTW – I use these toffee bits in everything! ;), Deb, as if I didn’t have enough recipes from here made and to be made already! OMG, these were fantastic! I used Nestle semi-sweet chocolate chips instead of something higher quality (and it’s a good thing, too, or I would have been kicking myself even harder for seizing the chocolate), but I have a hard time believing that could account for the stark differences. Now. Afterall, if I made these while they were awake, I’d have to share. Like others, I found it much easier to roll into logs. hey heyhey!! The recipe looked so good I thought it was worth using four of our precious eggs! cheesecake. Caramels chocolate bar donut cookie. Cookie topping wafer bonbon Hi Deb! Longer than that, I’d keep the log in the freezer. Like Elisa above, I also thought I had overbaked ’em, following a burning smell to my horror, so yanked them out a few minutes early (also thinking the premature yanking might have wrecked them if the burning didn’t). Cool completely. I have made the quick version of these using a box of devils food cake mix. Congratulations on beautiful baby Jacob! My yield was 4 dozen exactly with average final cookie size about 2.5 inches (range 2-3 inches). 12 minutes seemed to be the perfect baking time for cookies that were just set / slightly dry with a nice crackly top. So now we’re doubling it for family and friends. I used a bag of Ghirardelli Chocolate chips and a bar (to get to 1 lb.) :), There were far too many comments on this recipe for me to read them all, but I think I read the first 50 or so..that being said, did anyone else have major trouble with this recipe? I second the alternative flour request! it is AMAZING! Still delicious, though! I only say this because I bought 5 of the bars last week for these cookies and we ended up eating them all until I could get around to making them and then I was bummed but only until I realized I had them already broken up into bits and ready to go. This year I am entering your chocolate toffee cookie as my favorite cookie recipe. and skor bars. I tried a wooden spoon at first, but it snapped in half! I like the idea of different textures in the cookie. Or did I undercook them? Everyone loves a classic chocolate chip cookie with a glass of cold milk (or hot mug of coffee). My hubby says this is one of the best cookies he’s ever had! Sorry, your blog cannot share posts by email. Must .. bake .. now …. Would probab;y work in this recipe. Am I Missing it? My hips are not thankful but so what? Hello, y’all — in a bit of dilemma over here. – i’ve experimented with different chocolate brands, mostly concerned that if i strayed from my favorite ghirardelli it would really impact flavor. Nevertheless my fascination with the intersection of coffee and toffee goes back much longer than that, at least as far as the Espresso Chocolate Shortbread Cookies I made two years ago, and realized that the only thing that could make it more delicious would be to use a chocolate that had toffee bits in it. Oh, well, next time (and there will be a next time)! thanks deb – you rock. I have found that when you throw a tiara into the mix, everyone brings their “A” game! Oh my god, my husband is going to flip for these! I made these cookies last night…my first recipe of yours to try. They concluded I should open a pastry shop that would sell ONLY chocolate toffee cookies. I made half a batch and got about 45 cookies. Line a small sheet pan or baking dish with parchment paper (toffee will be less than 9"x11" in size) Mine stuck to the paper too, no harm on the final cookie. I was going to give some away, but quickly changed my mind! :). tootsie roll tart. Also, anyone use plain old semi-sweet chocolate chips? I made these for my boyfriend and me on valentine’s day, but I used coarsely chopped candied ginger and almonds instead of toffee bars and walnuts. Wish I had used chopped toffee bars instead of bagged Heath bits. that’s all! They sound like a bite of heaven! It’s best to use good chocolate. Coat all the cookies with chocolate and toffee. I haven’t compared them, but I swear I saw a version of this recipe somewhere that said you could use either. Not. For the cookie dough, we creamed the brown sugar and soften... Read More. A bit late to the party here, but here goes: – I’m allergic to nuts, so replaced the walnuts with toasted sesame seeds. But mostly for us. For those whose toffee bits “disappeared” perhaps the pieces were too small. Fabulousness! I had no issues with the dough. Just wanted to say that these are wonderful!! You kill me with your fantastic display of cookie goodness.. My b/f will not let me get past a holiday without making these cookies.. I made a half batch, since I got a bit cheap and didn’t want to spend $8 on chocolate, used semisweet chips and cut down the sugar a bit, since my chocolate was sweeter, and chopped up Skor bars in my processor to add to the mix. Beat in chocolate mixture and vanilla. 2. The problem is, I just made the chocolate chip cookie dough last night and it’s in the fridge getting all delicious. Perfect holiday cookie. I’m starting to test out recipes for Christmas gifts, and this one definitely makes the cut. Especially great for a chocolate lover. Everyone who has tried them, loved them. Chewy, rich, every cookie has the edge of the brownie pan goodness! i recommend. FOOD PORN… I forgot I still had the dough in the freezer from a month ago and am pulling it out now to have for dessert! and thanks for the heads up, i think i’ll definitely heed your warnings and make the whole batch ;-). 2 of 12 smitten kitchen's brownie roll-out cookies 3 of 12 MELISSA D'ARABIAN'S ROSEMARY-CHOCOLATE CHIP SHORTBREAD 4 of 12 ERIC RIPERT'S COCONUT COOKIES Thanks, Deb! I ran out for some heath bars a couple of hours ago (and some milk– I’m just guessing this cookie will require milk), and the dough is chilling in the fridge as I type. I don’t actually know what the walnuts would have tasted like, but my version is the new favourite of my entire department. Required fields are marked *. i can’t even explain how excited i am to make these cookies! I can’t wait to taste! They scored me official best Christmas cookie this year, and I was up against some stiff competition! Then used the slice-n-bake method. It’s his fav. Never make it…. Let’s try just one more to decide….Thanks yet again Deb! I’m making these this weekend! The recipe calls for bitter- or semisweet chocolate, so you’re looking for a dark one, maybe 60 to 72 percent. Left dough in fridge for about an hr. Put dough in freezer for 4 or 5 hours and it firmed barely enough to scoop/spoon. :). Big disappointment and waste of time/ingredients :(. As soon as I get home, I will be donning my (handcuffs) apron to make these:-). These are heavenly. Store airtight at room temperature.). Is it a cookie? At least, that would have been my firm answer right up until last week when I discovered Regan Daley’s butter-toffee crunch shortbread and had a change of heart. Seriously, i’m not a cookies person but these…changed me. Thank You Deb for the recipe! Would it be ok to leave the walnuts out? I cannot wait to try them. I also sifted my chopped Heath Bars to remove some of the sandiness so it would be more pure chunks. Makes about 48 cookies. Fantastic! OMG these are amazing. Maybe I beat the eggs too much? OMGosh, those look amazing! I LOVE that your recipes have that nice balance of salt in them…I’m wondering if anyone has tried just plain old sea salt? Cool mixture to lukewarm. Therefore, making these but adding espresso will = best cookie EVER. My almost 87 year old mother ate several trying to decide if they were cookies or candy! They’ve already taken the top spot above Snickers and Peanut Butter Twix. Thanks! I didn’t get a ton of toffee crunch or flavor from them. I didn’t bother with slice-and-bake, either — just chilled an hour or two, then dropped spoonfulls. I just rolled little balls with my hands (after refrigerating dough for several hours)…that worked out fine, not too sticky when cold. The most important thing would be to swap the same volume of candy for the Heath/Skor bar. WOW! Tiramisu caramels tiramisu marshmallow pudding pastry. damn these look good, i think i’m going to have to make them this weekend! Thank you Smitten Kitchen this recipe won first prize at our county fair, I have been making these for a long time would like to make ahead and freeze will this work. I love to make my own toffee…can’t wait to try the recipe! I absolutely love your recipes. i will try these and most likely will love them. Your cookbook is my gift of choice right now. Your pictures are always so beautiful! Thanks for a fabulous recipe! Ok have to tell you Deb, that I made these for my newspaper’s holiday cookie contest in December 2017. I rushed through it and came out with indiscernible cookie borders. I thought I overbaked them (my oven bakes hot and by 10 minutes they were smelling very done) but they are perfectly crisp on the outside and soft/chewy on the inside. Thanks, these are the 1st cookies I have ever made! Made these today. If I make toffee myself from scratch, will I need to add extra chocolate to compensate for the missing chocolate on the chocolate-coated toffee bars? I had no toffee chunks in the finished cookie and what appeared to be the toffee oozed out of some of them during baking and caramelized in a puddle nearby :-/ The cookies still turned out pretty good — chewy and very chocolatey, with a much-needed sprinkling of salt. Although the price seems high (and on Amazon, that is for two boxes), I have used one box for well over a year now and it is still a third full. Save my name, email, and website in this browser for the next time I comment. Makes me want one. I just pulled these out of the oven and they are AMAZING!! I first made these cookies a few months ago and they came out exactly as you described – moist and chewy. never a good idea when baking) I guess I was feeling reckless and i needed to feed a lot of people at work. Next post: chickpea salad with roasted red peppers. I’ve made this recipe twice now. Powder sugar plum liquorice. oh dear, oh my. Cut the pieces into 1/2 inch slices. Oh my, 6:30am and I want cookies…..Must. It is a bit different from gray salt, which is usually more coarse and at least according to the salt guy I spoke to in Paris, really just used for cooking. I made these Saturday for tailgating on Sunday. Sigh. I must say, I look at your website every night before I go to sleep. Yummm! my. My house is filled with the heavenly aroma of these cooling. Love your blog, Deb! I used 63% Guittard chocolate chips and a medium-sized scoop to yield approximately 27-30 2-inch diameter cookies. If you want it to be extra perfect, sometimes I will get it as close to a neat log as I can while it is soft then transfer it to the fridge until it just begins to firm up. I have doubled the flour for the remaining batter, and now it looks more like the one in your pictures. I was just thinking the other day that I need to start to decide what cookies I want to make for the boxes that I give away for Christmas. Great recipe, everyone! And I almost forgot the sea salt. tips on storing? I got chocolate EVERYWHERE. I add a little more heath bar than you recommend for more special bites, and I always add the salt on top. Oh, the agony! D.E.L.I.S.H. Okay – I think I need to make these cookies this weekend. I made these yesterday for a cookie exchange party and I have to say they may be my most favorite homemade cookie so far! I made these for the second time yesterday. Thanks for the recipe! I searched all morning through Park Slope looking for Varhona 70%…no luck. I made the dough two days ago, refridgerated it and just made them. Perfection. • Very wet batter. Or is it just because this batter is so sticky? Just had to thank you for the wave of admiration I hardly survived last night! But it is optional, and you should only try it if you think it would be to your taste. She (my mom) thought that the next time she made them, she’d use more Heath bars – thought more toffee would be a good thing. 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