Chocolate Toffee Cookies…and A Note

Hi Everyone! Sorry I’ve been sort of MIA (it’s been about a week since my last post)…more on that later. Anyway, even though I haven’t kept up with my posting, I have done some baking! Last Thursday, I whipped up the Peanut Butter Krispy Bars I made here again. Yes, there was a reason though. You see, I was going to a gathering with Amanda, Shelly, Leslie, Katrina, and Julie. I had this great plan…I was going to make S’more Whoopie Pies that were gluten-free (Leslie is gluten-intolerant). However, at the store, a key ingredient to achieving a good gluten-free whoopie pie was nowhere to be found. I had to go to a plan B, which was something I knew I could whip up quickly and would be tasty (AKA, these bars!). Let me just say that these bars were the only thing to get entirely eaten up at the gathering (others had brought non-gluten-free brownies with a peanut butter swirl and a gluten-free cake).

On Friday, I made Moulleux au Chocolate, which is a lava cake I learned how to make while on vacation in Paris (I served it with store-bought vanilla bean ice cream, caramel sauce left over from these, and chocolate ganache left over from a recipe I made prior to this blog). I’m still perfecting how to make it, so I’m not going to post it. I unfortunately didn’t get to snap any pictures either. Sorry!

On this past Monday, I made Chocolate Toffee Cookies. It was a new recipe, one I found on Smitten Kitchen.

(Notice in the last two pictures the cookie getting eaten? It totally was wasn’t me!)

The Process: These were easy enough to mix up…they do require some time in the refrigerator/freezer though, so that adds on a bit of time (wow…all three recipes I’ve shared with you so far require quite a bit of hands off time…trust me, it’s purely coincidence!).

Notes on Ingredients Used: I used Ghiradelli bittersweet chocolate (the recipe called for either bittersweet or semi-sweet). Because the recipe didn’t specify what type of brown sugar to use, I used light brown (it was what I had handy). For the Heath bars, I bought a package of mini sized bars. I weighed out 7 ounces (what recipe called for), plus a few bars extra and chopped them up. I did not use walnuts, as they were optional, and I know Rachel, Madison, and Rob prefer no nuts in their sweets. For the sprinkling of salt on top of each cookie, I used kosher salt (this was a nice touch…I personally love doing this with cookies…note the salt in the pictures!).

The Verdict: Honestly, I really didn’t get much of a reaction from Rob or Madison. Rob actually commented that we thought there was a coffee taste to the cookie, but when I told him it was Heath bar, he seemed to get it. Rachel literally gave me no reaction. Eli and Lexie apparently liked them, although I wasn’t around when they tried them. Me? I though they were good enough, but not wow. From the comments on Smitten Kitchen and Deb (the woman behind Smitten Kitchen), I was expecting more. The cookies do have a nice texture when you bite into them, but honestly, it was hard to taste the toffee most of the time. Perhaps in the future, if I were to make these cookies again, I would chop the Heath bar into bigger pieces and do more than the 7 ounces the recipe called for (I did do slightly more than 7 ounces, but I think even more would be needed). Am I begging to bake these up again? No. Because the recipe calls for a whopping pound of chocolate, these are more on the expensive side. I’m okay with expensive, as long as they’re totally worth it. Not so sure these are. Finally, as you know from this post, I absolutely LOVE cookie dough. This cookie dough wasn’t my favorite. But trust me…it didn’t stop me from eating it! UPDATE: Rachel ended up giving me a big reaction. She looooved these! I think if you’re a big chocolate lover, these are the cookies for you!

Chocolate Toffee Cookies
Adapted from Smitten Kitchen

1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet (not unsweetened) or semi-sweet chocolate, chopped (I used bittersweet)
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
7-10 ounces* chocolate-covered English toffee bars (such as Heath), coarsely chopped**
1 cup walnuts, toasted, chopped (optional…I didn’t use)
Flaky sea salt for sprinkling (optional, but highly recommended)

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 3-5 minutes. Slowly beat in chocolate mixture, and then vanilla.

Stir in flour mixture, then toffee and nuts, if using. Chill batter in fridge until firm, about 45 minutes. Then, choose one of the following methods for baking.

Scooping Method: Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Drop batter by spoonfuls onto sheets, spacing two inches apart. Sprinkle with a pinch of flaky sea salt, if using it. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. Cool on sheets.

Slice and Bake Method (what I did and recommend): Roll the dough into a log 1.5 inches in diameter on waxed paper (roll up the sheet of waxed paper around the dough log) and chill it in freezer until firm, about 1 hour (note that you can make the diameter whatever you want…you just might have to vary your baking time).  Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Cut dough into 1/2-inch slices.  Place on sheets about 2 inches apart and bake for 12-17 minutes (reason for possible extra time compared to scooping method is because cookies baked straight from the freezer may need this extra time, depending on their thickness).

Store airtight at room temperature.

*Depending on how much toffee flavor you want…I personally would go for about 9-10 ounces.

**How coarsely you chop them is up to you…for a more flavorful cookie, I would go for larger pieces. That’s what I recommend.

My final advice on these cookies? They’re worth trying, but if you can only make one recipe I’ve shared so far on this blog, I recommend the Frozen Chocolate Chip Cookie Dough Balls.

Now, it’s time for the note section of the post. As I mentioned in the beginning, I have been awfully MIA recently. I am going to continue to work on this blog, but I can’t promise how often it will be. I’m going to aim for every time I bake (which is normally at least once a week), but again, I don’t want to make any promises. Nevertheless, I really hope you’ll continue to read my blog and try the recipes! Don’t be afraid to leave a comment to say hi or let me know how a recipe turned out! Additionally, if you want me to try a recipe, let me know! I’ll do my best! Thanks!

UPDATE: As it turns out, I’ve decided to bake today…this means another post today! Think of it as making up for my period of MIA-ness!? Make sense?! I’ll be back soon!


One response to “Chocolate Toffee Cookies…and A Note

  1. Pingback: Vanilla Bean Sugar Cookies « The Baking Connoisseur

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