Reviewed: May 27, 2012

This was very good. A welcome twist on the usual chocolate chip cookie. I used butter. Don't like trans fats. Also added an extra egg yoke, which may not be necessary, just had one I needed to use. It was still very good and my kids and husband really liked them. I will make these again!

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Reviewer:

MrsNueckel

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Reviewed: Mar. 13, 2012

Perfect chewy/soft combination. Super sweet. I used all butter and the heath toffee bits. I may try 1/4 cup less butter next time.

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1 user found this review helpful

Reviewer:

elizabeep

Cooking Level: Intermediate

Home Town: Erhard, Minnesota, USA

Reviewed: Mar. 11, 2012

I only made one change and that was swapping some of the brown sugar out for white sugar because I'm running low on brown sugar. I don't know what almond brickle chips are--I just used the Heath baking chips in it's place. This is one of the best cookies I'VE ever had, and I don't even like Heath bars. Both my kids agreed with me. I made these a little biggish, using my small cookie scoop but making the scoop "overflow" a bit over the edges. 350* for just over ten minutes and they were perfect. I liked that I could just mix up the dough and make the cookies right off and not have to chill the dough. GREAT cookie. Perfect amount of everything.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 10, 2012

Best cookies ever!!! The only thing I did different was use a whole bad of the Heath Chocolate covered toffee pieces instead of the choc. chips and almond brittle and they were just perfect. Big hit with the whole family.

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Reviewer:

wlcnjmc

Cooking Level: Expert

Home Town: Santa Monica, California, USA

Reviewed: Mar. 3, 2012

This is a great cookie recipe. If you feel the need to shortcut the almond brickle by using a premade bag of toffee chips, DON'T. For some reason the toffee disintegrates and loses it's flavor in the baking. Wo't taste any different from conventional choco chip cookies

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Reviewer:

miamistarr

Reviewed: Feb. 26, 2012

Subsituted toffee with butterscotch chips

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Reviewer:

SamBo

Reviewed: Jun. 23, 2011

too sweet for us.

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Reviewer:

Amanda

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Reviewed: Apr. 17, 2011

Potentially the best cookie recipe out there. A tiny bit too sweet, even for me, which is why I only gave the 4 stars, but the texture is perfect - chewy with just slightly crispy edges. Definitely take them out when they are still a little soft in the center but gold on the edges. Amazing.

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Reviewer:

Joc

Cooking Level: Intermediate

Reviewed: Feb. 5, 2011

these cookies are fantastic! My last batch is in the oven now and I am so happy with the way they turned out, They are incredibly soft and chewy! I adjusted the recipe to fit the ingredients I had at home: 1 8oz. package of Heath chocolate and toffee pieces and 1/2 cup regular size semi-sweet chocolate chips. I was afraid that there was going to be too much chocolate, but I actually think I should have added a little bit more. Next time I will use 1 cup chocolate chips. Thanks for the great recipe! =)

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