Even though it’s been a two years since I started writing here on Sweet Happy Life, I still haven’t finished moving all my recipes over from my old blog at Baking and Books. Can you believe it? Sometimes there just aren’t enough hours in the day. :)
So without further ado, here’s one of those recipes! I first made these addictive chocolate toffee cookies in 2008 and ever since they’ve been favorite. They go wonderfully with a steaming mug of coffee (or a tall glass of cold milk) and make fantastic holiday gifts if you like to bake for friends and family like we do. Probably the best thing about these cookies is the toffee, which is a childhood favorite of mine. When I was a kid and my dad brought home a box of See’s chocolates, I always stole the ones with toffee. Poor Dad – maybe if some chocolate toffee cookies had been around he would have gotten a few of those candies!
With just the right amount of sweetness, these cookies have a wonderful chewy texture thanks to a generous amount of semisweet chocolate chips and milk chocolate toffee bits. I pretty much guarantee you won’t be able to eat just one.
November Cookbook Winner!
One quick note before the recipe: it’s time to announce who won November’s giveaway book! Congrats to Sherie who had winning comment #2 on post #3. An email was sent your way this morning so please check your inbox.
December’s giveaway book is up in the sidebar and you can enter by commenting on any post published in December – including this post. In December I’ll be giving away a copy of “Bake!” by Nick Malgieri. With everything from cookies and butter cakes to coffee cakes and quick breads, this book is a great addition to the collection of any home baker. :)
- ½ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 pound semisweet chocolate chips (bittersweet is ok too)
- ¼ cup (1/2 stick) unsalted butter
- 1¾ cups (packed) brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 5½-ounces milk chocolate toffee bits (I used the ones by Hershey)
- ½ cup toasted pecans, chopped (optional)
- Heat oven to 350 degrees F.
- Spread whole pecans on baking sheet and toast in the oven for 10 minutes. Set aside to cool. In a small bowl combine flour, baking powder and salt, whisking to blend.
- In the top of a double boiler set over simmering, not boiling, water, melt the chocolate and butter, stirring occasionally. (I used a large pot of simmering water and a large metal bowl to make my “double boiler.” Fill the pot about ¼ full, bring to a simmer, then place your metal bowl into the pot – there should be a fair amount of space between the water and the bottom of your bowl and the bowl should form a seal with the pot.) Remove from the heat, but keep chocolate warm over the hot water.
- Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Chop the pecans.
- Add the chocolate to the sugar mixture, then add the vanilla. Stir in flour mixture, then the toffee bits and pecans. Cover with saran wrap and chill batter in the refrigerator until firm, about 30 minutes.
- Line 2 large baking sheets with parchment paper. Spray a tablespoon measure with cooking spray (I used PAM), then drop heaping tablespoonfuls of batter onto sheets, spacing 2½ inches apart. Periodically spray the tablespoon again to help the batter drop onto baking sheets easily.
- Bake cookies at 350 degrees F, until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. These cookies can be made 2 days ahead. Store airtight at room temperature.