Decadent Chocolate-Toffee Dream Cookies
Indulge in the ultimate cookie experience with these Decadent Chocolate-Toffee Dream Cookies! Each cookie is a rich amalgamation of bittersweet chocolate and luscious toffee, creating an unforgettable flavor that will have you coming back for more. Perfectly crisp on the edges yet delightfully soft and chewy in the center, these enormous cookies are about 4 inches in diameter, making them the perfect treat to share (or not!). The optional walnuts add a delightful crunch, complementing the sweetness of the toffee and the deep richness of the chocolate. Whether enjoyed warm from the oven or at room temperature, these cookies are sure to please any chocolate lover's palate!
18
Servings
200
Calories
10
Ingredients
Ingredients
All-purpose flour
1/2 cup (Sifted)
Baking powder
1 teaspoon (None)
Salt
1/4 teaspoon (None)
Bittersweet or semisweet chocolate
1 lb (Chopped)
Unsalted butter
1/4 cup (Cut into pieces)
Brown sugar
1 3/4 cups (Packed)
Large eggs
4 (None)
Vanilla extract
1 tablespoon (None)
Chocolate-covered English toffee bars
5 (1 1/2 ounce bars) (Coarsely chopped)
Walnuts
1 cup (Toasted and chopped (optional))
Instructions
1
In a small bowl, whisk together the flour, baking powder, and salt until well combined.
2
Set up a double boiler by placing a heatproof bowl over a pot of simmering water. Add the chopped chocolate and butter to the bowl and stir gently until melted and smooth. If you don't have a double boiler, you can carefully melt them in a saucepan over low heat, stirring constantly.
3
Once melted, remove the bowl from the heat and allow the chocolate-butter mixture to cool until lukewarm.
4
In a large mixing bowl, use an electric mixer to beat together the brown sugar and eggs until the mixture becomes thick and creamy, about 5 minutes.
5
Slowly pour in the cooled chocolate mixture while continuing to beat, then mix in the vanilla extract.
6
Gently fold the dry flour mixture into the wet ingredients until just combined. Be careful not to overmix.
7
Carefully add the chopped toffee bars and walnuts (if using) and stir until evenly distributed throughout the dough.
8
Cover the bowl with plastic wrap and chill the dough in the refrigerator until firm, about 45 minutes.
9
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
10
Using a 1/4 cup measuring cup, drop the chilled dough onto the prepared sheets, spacing them about 2 1/2 inches apart.
11
Bake in the preheated oven for about 15 minutes or until the tops are dry and have cracked slightly, while still soft to the touch.
12
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
10g
Fat
27g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate-Toffee Dream Cookies?
They are rich, 4-inch wide cookies featuring a combination of bittersweet chocolate and English toffee, offering a crisp edge and a soft, chewy center.
How many cookies does this recipe yield?
This recipe makes approximately 18 large cookies.
What is the calorie count per cookie?
Each cookie contains approximately 200 calories.
What type of chocolate is best for this recipe?
The recipe calls for 1 lb of chopped bittersweet or semisweet chocolate for a deep, rich flavor.
How much butter is needed?
You will need 1/4 cup of unsalted butter, cut into pieces for easier melting.
Can I add nuts to these cookies?
Yes, the recipe suggests adding 1 cup of toasted and chopped walnuts for extra crunch, though they are optional.
What kind of toffee should I use?
The recipe requires 5 chocolate-covered English toffee bars (1.5 ounces each), coarsely chopped.
How long do I need to beat the eggs and sugar?
You should beat the brown sugar and eggs for about 5 minutes until the mixture is thick and creamy.
Do I need to chill the dough?
Yes, the dough should be covered and chilled in the refrigerator for about 45 minutes until it is firm.
What is the recommended baking temperature?
The oven should be preheated to 350°F (175°C).
How big should each dough portion be?
Use a 1/4 cup measuring cup to drop the dough onto the baking sheets for large, uniform cookies.
How much space should I leave between cookies on the tray?
Leave about 2 1/2 inches between each cookie as they will spread during baking.
How long do the cookies take to bake?
Bake for approximately 15 minutes or until the tops are dry and slightly cracked.
How do I know when the cookies are done?
The tops should look dry and have slight cracks, but they should still feel soft to the touch.
Should I use a double boiler?
A double boiler is recommended for melting the chocolate and butter smoothly, but a saucepan over low heat can work if stirred constantly.
Is the chocolate mixture added hot to the eggs?
No, the melted chocolate-butter mixture should be allowed to cool until it is lukewarm before being added to the egg mixture.
What type of flour is required?
Use 1/2 cup of sifted all-purpose flour.
Can I use salted butter?
The recipe calls for unsalted butter; if using salted, you may want to reduce the additional salt added.
What is the fat content per serving?
Each serving contains 10g of fat.
How many carbohydrates are in a cookie?
There are 27g of carbohydrates per cookie.
How much protein is in each cookie?
Each cookie provides 2g of protein.
How many eggs are used in this recipe?
The recipe requires 4 large eggs.
Do I need to grease the baking sheets?
The recipe recommends lining the baking sheets with parchment paper instead of greasing them.
How much vanilla extract is used?
The recipe calls for 1 tablespoon of vanilla extract.
What is the total number of ingredients?
There are 10 total ingredients in this recipe.
Should the flour be sifted?
Yes, the recipe specifies that the all-purpose flour should be sifted.
How long should cookies cool on the sheet?
Allow them to cool on the baking sheets for a few minutes before moving them to a wire rack.
What is the size of the finished cookies?
The finished cookies are enormous, measuring about 4 inches in diameter.
Can these cookies be eaten warm?
Yes, they are delicious whether enjoyed warm from the oven or at room temperature.
What happens if I overmix the dough?
Overmixing can affect the texture; it is best to fold the dry ingredients in until just combined.