top of page

Chewy Chocolate Toffee Cookies

A good friend of mine was having surgery and I wanted to make a little care package for her. I figured what better way to offer comfort than by baking some treats. I knew she liked chocolate cake, cookies, and heath bar, so I wanted to somehow combine all of these in one delicious dessert!

After some searching, I came across these beauties, Chewy Chocolate Toffee Cookies, and decided to give them a try. They were truly everything I was looking for all in one recipe!

This recipe is super simple to make, you could whip these cookies up in a jiffy (as they old saying goes) if you needed to. It didn't required any fancy ingredients and it makes almost 30 cookies, which is perfect to put some aside for yourself if you're baking them for someone else (hehe).

The end result is this soft, chewy cookie that tastes like a combination of luscious chocolate cake, crunchy heath bar, and an all-around yummy chocolately cookie. I really loved how strong the chocolate flavor was, but it was also nicely balanced with the texture of the heath bar and chocolate chips.

Notes Before You Begin

  • You can make the dough in advance and refrigerate it, but let it come to room temperature again before baking. If you bake them straight from the fridge they will barely spread and you will have cookie balls instead of cookies.

  • These cookies freeze well. If you don’t go through cookies fast, freeze half the batch for later!

PREP TIME: 15 mins | COOK TIME: 10 mins | TOTAL TIME: 25 mins

Here's What You Need:

  • 1 cup softened butter

  • 3/4 cups cocoa powder

  • 2 cups granulated sugar

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking powder

  • 2 eggs

  • 2 cups all purpose flour

  • 1 1/2 cup semi sweet or dark chocolate chips

  • 1 1/2 cup Heath toffee baking bits (or chopped Heath bars)

Here's What To Do:

  1. Preheat oven to 350 F

  2. In a large mixing bowl, cream together the butter, cocoa, and sugar until light and fluffy.

  3. Add salt, vanilla, baking powder, and eggs and mix well.

  4. Add flour and mix until combined.

  5. Stir in chocolate chips and toffee bits.

  6. Drop by about 3 tablespoons scoops (or roll into balls) onto a silicone baking mat or parchment lined cookie sheet at least 2" apart. Dough will feel slightly sticky.

  7. Bake for 8-10 minutes or until edges start to brown (careful not to over-bake).

  8. Allow to cool a few minutes on the pan before transferring to wire rack to cool completely.

  9. Store in an airtight container.

  10. Cookies stay fresh for about 5 days.


bottom of page