"These cookies will become crisp after they have cooled." — Stephanie
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1 1/8 cups
unsweetened cocoa powder
1 1/2 cups
toffee baking bits
Excellent recipe. I found it useful to triple the amount of vanilla extract in the cookie recipe.
Also, instead of using the toffee baking bits, substitute this recipe for real English Toffee.
1 cup sugar
1 stick butter (not margarine)
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 greased cookie sheet (one with sides)
Prepare by setting a few kitchen towels in the freezer to protect your frozen food from the hot cookie sheet that will come later. Combine all ingedients in saucepan. Heat slowly at low, gradually increaing the heat until the sugar liquifies. Stir continuously with a wooden spoon. Gently increase the heat (a little at a time) while stirring. When you reach between medium low and medium, you will notice the mixture starting to brown. Keep stirring. When it reaches a dark golden brown, pour onto the greased cookie sheet. Set the cookie sheet on top of the towels in the freezer to cool. When thorougly cool to the touch, remove from freezer and break apart (I use a mallot- anything heavy will do- you can even use your hands). Set aside and use in place of the toffee bits in the cookies. Be aware that when the cookies bake, this toffee may run and coat the bottom of the cookies. This makes the cookies quite delicious- almost like a candy/ cookie hybrid. Enjoy.
I was so disappointed in these cookies!! I followed the recipe, but the cookies completely flattened in the oven regardless of how long I baked them. They stuck to the baking sheet and were hard to scrape off. After I scraped them off, I crumbled the cookies into small bits and served it over ice cream. I give the recipe 3 stars because the crumbs were delicious, even though they didn't form real cookies. I won't use this recipe again.
I prefer a softer cookie, so at first I did not care for these. I put them in tupperware and tried them again the next day, however, and I couldn't stop eating them! They were the Perfect consistency!!! If you prefer softer cookies, I would suggest making them a day ahead! I did not have any rum, so I doubled the vanilla- didn't miss it!
Delicious cookies. I made these for my in-laws. 32 cookies and 5 adults. The cookies were gone within 24 hours. This recipe is a keeper. I baked the cookies for 8-9 minutes instead of 11 minutes. This made them slightly chewy. Thanks for sharing the recipe.
WARNING! You can easily OD on these cookies! I am a choc. lover and these are to die for. I had to alter it a little because of what I had on hand. First of all double this recipe....you will thank yourself you did. I used 3 to 4 Tbls. of Kahlua which helped the stiff dough, then added a cup of semi sweet choc. chips and coarsely chopped pecans because I had no almonds. I also used a larger scoop (2 TBLS. capacity). I baked these on my baking stone which turns out a much better cookie because they don't spread out, they bake up and leave a nice thicker cookie.( you will need to adjust your baking time when using a stone). I always bake extra and freeze in a ziplock for later. I give a BIG THANKS! for this recipe!
These are so yummy. I added white chocolate chips.
Excellent. The kicker is the brownie like center with the crisp outside. I used pecans instead of almonds. I used the rum but am not sure it brought anything to the party and I will try kahlua next time. I doubled the recipe without any problems. This recipe will join my christmas cookie list.
I used Kahlua instead of the rum (personal preference) and left out the nuts. OMG, these were awesome! I'll definitely be making these cookies again. Thanks for the great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Toffee Cookies II
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 130
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