Comments on: chocolate toffee cookies

By: michell

michell — Tue, 16 Mar 2010 02:13:57 +0000

hey heyhey!! long time reader, first time commenter, just thought I would let everyone know I can find bags of heath bar toffee bits both chocolate covered and plain in the bakers aisle at my grocers. Its right there with the chocolate chips and peanut butter chips, I always keep a bag of each in my pantry they are good on just about EVERYTHING. I only say this because I bought 5 of the bars last week for these cookies and we ended up eating them all until I could get around to making them and then I was bummed but only until I realized I had them already broken up into bits and ready to go.

By: Shami

Shami — Tue, 09 Mar 2010 23:37:52 +0000

These look fantastic. I can’t wait to bake them for me and my husband. Toffee and chocolate is a sinful combination, and these probably won’t last a couple days at my house :)

Thanks for the wonderful recipe!

By: C.

C. — Thu, 04 Mar 2010 17:42:08 +0000

I just finished making these cookies and they are absolutely wonderful!!! i did make a few alterations. i used a bit of milk chocolate, since i still had some left. i just cut down on the sugar to compensate! and ive read the comments and some europeans seem to be having troubles with finding heath bars: i just used Daim bars and it worked great! you can buy them in every supermarket (or at ikea since theyre from sweden)! thank you so much for this recipe

By: Sarah

Sarah — Mon, 22 Feb 2010 16:54:39 +0000

I made these for my boyfriend and me on valentine’s day, but I used coarsely chopped candied ginger and almonds instead of toffee bars and walnuts. I don’t think he’s going to be letting me go anytime soon.

By: T.

T. — Fri, 19 Feb 2010 22:06:00 +0000

Thanks for the tips, Deb! I’ll definitely try making these again.

By: deb

deb — Wed, 17 Feb 2010 19:46:42 +0000

T. -- It is hard to say. There could have been accidental mismeasuring. Or if it was more of a spreading dry/crumbly factor, one of these reasons might have come into play. Hope you have better luck next time!

By: T.

T. — Wed, 17 Feb 2010 16:48:08 +0000

Hi Deb, I’m wondering if you can help me out on something. I first made these cookies a few months ago and they came out exactly as you described – moist and chewy. I rolled the dough into logs, froze them, then sliced and baked. I made these cookies again a few days ago, and refrigerated the dough overnight then baked them, and they came out dry and crumbly (but still tasted good!) I am wondering what causes cookies to become dry and crumbly, is it from over-mixing dough? Or not measuring the flour correctly? I’m still a novice a baker. Thanks!

By: krista

krista — Sun, 31 Jan 2010 02:43:46 +0000

these cookies = heaven. no further comment.

By: Anna

Anna — Wed, 27 Jan 2010 15:36:01 +0000

As asujestion for people who can’t find Heath bars, I think Daim (or Dime) bars would work the same.

http://en.wikipedia.org/wiki/Daim_bar

“Dajm (or Daim, or Dime in the UK) was created after research into a similar product produced by the American company Heath. Marabou’s Vice President Lars Anderfelt asked to license the Heath product in the early 1950’s, but Heath refused. However, they gave a list of the ingredients to Anderfeldt. After years of tinkering the crunchy centre was perfected, and with the addition of the distinctive Marabou milk chocolate, Dajm was created.”

By: deb

deb — Mon, 21 Dec 2009 21:03:31 +0000

I didn’t mean room temperature; just warmed up enough that you can scoop them. They’re still best to bake while cold.