Better than a Candy Bar: Chocolate Toffee Cookies

January, for many, is a month of healthy eating and new resolutions. If your resolution was to include more baking in your life than I have a great new recipe for you: Chocolate Toffee Cookies.

I know I may be biased but these cookies are one of my new favorites. Think Heath bar meets chocolate chip cookie. These chocolate toffee cookies are easy to make an offer an unexpected change up to the normal chocolate chip routine.

Do you love to bake on your weekends?

I think weekend baking is a such a treat. There is nothing more relaxing for me than mixing up a bowl of rich batter and creating fresh baked goods for my loved ones. Now that we have snow here in the middle of the mitten (Michigan), I’m even more motivated to stay inside and create some new treats.

When I was in college, I live in Marquette, Michigan a town on the northern border of Michigan’s Upper Peninsula. There we got lots and lots of snow each winter. This also meant several snow days every semester. I got in that habit on these slow going snow days, of staying indoors to bake. My favorite were cookies because they were easy to share with friends also enjoying a break from studying.

I don’t get snow days anymore, but I still enjoy the coziness of a warm, sweet smelling kitchen when the weather turns white.

So let’s make some Chocolate Toffee Cookies.

The base of these chocolate toffee cookies is very similar to a traditional chocolate chip cookie recipe except for the addition of coco powder. I found that the trick to getting the perfect cookie (soft and chewy, not too crunchy or flat) is to use a combination of fat sources.

Instead of using straight butter or shortening, I use combination of both. (I should warn you these aren’t healthy cookies, but everything in moderation, right?).

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It’s important when you make cookies to divide the dough into “wet” and “dry” ingredients. The reason for this is to ensure an even mixture of smaller ratio ingredients that enhance the baking process and flavor, such as baking soda or salt.

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The wet ingredients in this case include the butter, shortening, eggs, and vanilla. The dry ingredients are the flour, baking soda, coco powder, and salt. Always put the wet ingredients in a larger bowl and then slowly fold in the flour mixture. If the batter seems really sticky you can add more flour.

Once the batter is throughly mixed add the chocolate chips and toffee bits. Now you can either form the dough into balls to bake right away or let the dough chill in the fridge.

Personally I like mixing up dough ahead of time and letting it chill in the fridge. This also gives me plenty of time to sneak dough as a snack here and there (technically this is unsafe, so I’m not recommending you do this).

Once your are ready to bake place about 1-2 inch balls of dough on a greased or non stick cookie sheet. I usually use a metal tablespoon to measure, my dough balls. One heaping tablespoon seems to be the perfect size for a chocolate toffee cookie.

Bake for 8-10 minutes until the edges look slightly browned and firm.

Let the cookies cool on a cooling rack for 10-15 minutes and then you have the perfect chocolate toffee cookie to keep you cozy this weekend.

If you try these out and love them, let me know in the comments! And as always be sure to subscribe to get previews for up coming recipes right in your inbox!

Until we bake again,

~ Chloe M.

Things you made need for this recipe:

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• Cookie Sheet
• Mixing Bowl
• Dough Scrapper (I have this exact one and LOVE it)