chocolate toffee cookies Recipes

chocolate toffee cookies

valrhona chocolate

heath bars

toasted walnuts

whirling the batter

oh, this batter

baked

chocolate toffee cookies

i can smell the chocolate from here

Oh, I am sorry. Did you want me to discuss these? Like, you don’t know already everything you need to? Fine. There is a very small amount of butter, a colossal amount of chocolate, a few chopped up candy bars and walnuts and, if you’re me, a little sprinkling of flaky sea salt which comes together to form the first cookie I have made that comes close to matching or–I hope you’re sitting down for this–surpassing the transcendence of the World Peace Cookies.

Frankly, you’re either in you kitchen fixing to make these right now, or you haven’t considered the implications of what I have shared above. But considering that echo out there, I am going to assume it is the former.

One year ago: Oatmeal, Chocolate Chip and Pecan Cookies (It is uncanny. Why am I always on the same exact topic a year later?)
Two years ago: No-Knead Bread

Chocolate Toffee Cookies
Adapted from Bon Appetit

P.S. I made only a half batch of these and have regretted it every moment since.

1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped*
1 cup walnuts, toasted, chopped
Flaky sea salt for sprinkling (optional)

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla.

Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by spoonfuls onto sheets, spacing two inches apart. Sprinkle with a pinch of flaky sea salt, if you’re using it. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

I know that it will be impossible to let them cool completely, but they really taste a lot better cool, as they continue baking once they come out of the oven.

Slice and bake option: After struggling a bit to scoop these cookies, I rolled the dough into a log 1.5 inches in diameter and chilled it. When I was ready to bake the cookies, I cut it into 1/2-inch slices. You can store the dough log in the freezer, wrapped in waxed paper and then two layers of plastic wrap for up to a month, just baking the cookies off as you need. Cookies baked straight from the freezer may need an additional minute or two in the oven, depending on their thickness.

* As it turns out, in NYC at least, drug stores such as Duane Reade and Rite Aid are a great–and cheap!–place to find these. We went there after failing to find them in three bodegas.

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285 comments on chocolate toffee cookies

  1. oh dear, oh my. heath bars are one of my favorite candy bars that i never eat! i always loved them in my dairy queen blizzards though!! damn these look good, i think i’m going to have to make them this weekend!

  2. Emily

    I loooove toffee, and I’m always looking for an excuse to use toffee bits in baking. So obviously this cipe is sent from above.
    Amazingly I hadn’t had a Heath bar until about two months ago. They’ve already taken the top spot above Snickers and Peanut Butter Twix.

  3. kasey

    I just made the peanut butter cookies you adapted from the magnolia bakery cookbook. :) SOOOOO AWESOME!!! *sigh* Now I need to add these to must make list. My hips are not thankful but so what? :D

  4. Susan

    This looks like an inside out version of the chocolate chip cookies from the other day; a little bit of toffee surrounded by chocolate. Is the next step fudge?

  5. Lyra

    There’s a pound of melted chocolate in those things… *boggle*

    Just for future indulgence reference, how many cookies would a full batch yield?

  6. Oh. my. goodness. These look phenominal. I wonder if the smell of this amazingness would wake my kids up right now? Afterall, if I made these while they were awake, I’d have to share. And after looking at your pictures of them, I don’t know if that would be possible. :)

  7. ung

    my love for the world peace cookies knows no limits (except in jean sizes). i love chocolate and i love heath bars. i will try these and most likely will love them.

  8. Amy

    I have to have these. The problem is, I just made the chocolate chip cookie dough last night and it’s in the fridge getting all delicious. Maybe I’ll need these to tide me over while I wait for those to be ready to bake. They look way too amazing to pass up!

  9. Half a batch? You are kidding, right?! Any recipe with these ingredients needs to be doubled at least.

    I have all the ingredients on hand – time to get baking.

  10. Yael

    Arrgh. These look amazing, but… I don’t think we have Heath Bars over here (Israel). Can’t really think of any snack containing hard toffee, actually. Can you recommend some sort of alternative, so I don’t have to go hunting for rarely-imported snacks?

  11. This quite possibly could be my cookie exchange offering this year, that is if I can sneak the Heath past the husband. It’s his fav. Grocers in our area sell the bits in bags too. Oh my, 6:30am and I want cookies…..Must. Not. Now.

  12. Lizzy

    What are you doing to me??? Don’t you know that some people are on a pre-Thanskgiving crash diet? I don’t know if I can hold out until then to try a batch of these cookies with all my favorite things in them! Oh, the agony!

  13. Fabulous, Deb. And how much do you love food scoops?! Mine have become imperative to my tool box. They’re like your funny uncle – you don’t have to have one around for a good time, but things are always easier and calmer when you do. Okay, I pretty much offer up the lamest analogies ever.

  14. Thank you for posting something every day. I don’t know if you had recipes stockpiled and ready to go or if you are running ragged making something new daily, but you are making us very happy. Now I must make these *and* the World Peace Cookies.

  15. Oh my! Yummy. I am putting these on my big long list of recipes to bake – yet quite high up on it! I was only saying last night I should make some chocolate cookies.

  16. deb, too!

    Oh.My.Goodness.
    Words escape me…having a serious internal debate about not going to work this morning so I can bake these. I doesn’t help that I have ALL ingredients available…
    what to do, what to do…

  17. I’m all over this plan. Too bad I only have one Heath bar at the moment, so I think today it will be the normal chocolate cookies with Candy Cane Kisses stuck in as planned.

  18. Buttercup

    Deb — I have a near complete hatred of nuts in cookies. Would it be ok to leave the walnuts out? Do they add to the texture? Would it ruin them?

  19. PS — I love that you can freeze the dough — I’m definitely going to double the recipe and freeze half of it — I can imagine that I’ll be craving more of these soon :)

  20. i can’t even explain how excited i am to make these cookies! i am slightly obsessed with your site… ok, more than slightly. i awarded you with a fancy excellent blog award on my site! so thanks for being great!

  21. Jen

    Deb, you are killing me. Between the pot pie yesterday and these today, I am regretting that I’m always at work when I visit your site, so I all I can do is sit here and try not to let my drool hit my keyboard.

  22. Elizabeth

    Somebody call the cops, for surely this is food harrassment! As soon as I get home, I will be donning my (handcuffs) apron to make these:-)

  23. lacrema

    LOVE the icebox option, that is the easiest way for me to do things, by far– and it helps me not eat all of them at once! BTW, I’m wishing NaBloPoMo was EVERY month, it feels like Christmas getting a new SK post every day!

  24. Deborah

    These look amazing. What brand of flaky sea salt do you use? I’m confused by the flaky part (other than when discussing pie crust). I have gray sea salt, but not sure it’s the same thing.

  25. june2

    I would add a T. and a half of instant espresso powder too. Back when I still ate dairy, my favorite ice cream was Coffee Heath Bar Crunch. I’ll bet it would put these for sure beyond the World Peace catagory and well into the Nirvana catagory :-)

  26. ms ellie

    I’m so happy to hear the phrase “fixing to” coming from you!
    My little southern heart is singing!
    Okay, it may be the cookies, but I think our way of talkin’ is seeping upwards, ya’ll!

  27. deb

    In regards to cookie size and yield: Apologies, but I don’t have an exact number. The original recipe called for 1/4-cup scoops of dough but that would make a GIANT cookie and after those GIANT Leite’s chocolate chip ones, I was more than happy to get back to a normal cookie size.

    I made the first batch with a size 70 scoop (normal small, but not crazy-eensy, cookie scoop) and found them too small. I made the second batch with a size 40 scoop which was just right. But, my favorite method, in the end, was the slice-and-bake as the cookies were even, I didn’t kill myself scooping cold dough and now I can store the rest for whenever someone asks nicely.

    Flaky sea salt My favorite is Maldon which is pure light flakiness. (See that dreamy square fleck on the right?) Although the price seems high (and on Amazon, that is for two boxes), I have used one box for well over a year now and it is still a third full. It is a bit different from gray salt, which is usually more coarse and at least according to the salt guy I spoke to in Paris, really just used for cooking.

  28. Jonas

    I can’t say I’ve ever seen a Heath bar around here… Would Skor bars work? From my understanding, Skor was created to compete with with Heath, before Hershey’s just decided to buy out Heath’s… Do they taste similar, and have similar textures?

  29. deb

    I don’t see any reason why Skor wouldn’t work. I haven’t compared them, but I swear I saw a version of this recipe somewhere that said you could use either.

  30. Liz

    I found your website recently and I love it. I’ve made a few of your receipes and love the look of these cookies but I’m in the Uk and we don’t have heath toffee bars and I’m not really sure what the equivalent is here. Is the toffee hard or soft?

  31. deb

    I am entirely uneducated on what candy bars are available in other countries. What you’d be looking for is a hard toffee candy bar with a chocolate coating. But, I think that this recipe would be very forgiving, even if it didn’t have a chocolate coating or it had ground nuts or whatnot in it. Heck, maybe even some chopped-up brittle would work! The most important thing would be to swap the same volume of candy for the Heath/Skor bar. Good luck!

  32. Thank God I read this on a day I was working from home. I ran out for some heath bars a couple of hours ago (and some milk– I’m just guessing this cookie will require milk), and the dough is chilling in the fridge as I type.

  33. Amanda :}

    if that first picture had a human eqivalent, it would be the CK ad with Djimon Hounsou… dark and delicious :d definitely food porn!

  34. I was just thinking the other day that I need to start to decide what cookies I want to make for the boxes that I give away for Christmas. Last year I made twelve different types (several were from your blog). It is always hard to nix some (I guess that is why there were twelve different types) but I like to include new ones every year. This one looks like it will be in!

    THANKS!

  35. Sarah

    I would totally make these today but I don’t have a double broiler. Can you melt the chocolate/butter in the microwave?

    Love the picture of the heath bars and the cookies on the cooling rack.

  36. So, I read the blog on RSS, and then click through. Usually my RSS reader loads text first, and then the photos take a while. So when I opened this up, all I could see was the single line “Chocolate toffee cookies,” and nothing else but white space. And I *still* started salivating. Sigh.

  37. Deb, if I was a swearin’ woman, I’d be calling you a name right now! I want these SO bad, but DH and I are on the Lite and Easy train right now. Cancun in 5 months, and about 30 pounds to lose…

  38. Nishta

    yes, please! other than the fact that I will substitute pecans because walnuts & I are not good friends, consider me your faithful follower, Deb. Monday’s dinner party just got *that* much better.

  39. After that picture of the finished dough, I am asking myself “why bother baking? Why not scoop it ouf directly into my mouth?”. Have to go toffee-bar hunting in Rome!

  40. Kate

    World Peace cookies were the best cookies I ever made.
    Now this creation pops up and there is a battle to be won.
    Thanks for adding another “must do” on my Christmas cookie count down.
    I too, thank you, thank you for amazing every day posts this month.
    Always a joy!

  41. Perfect! Now I know what to do with that bag of Heath Bar Toffee Pieces (YES! They sell these yummy bars pre-chopped for baking!) that my husband bought for some homemade ice cream. And….I promised Junior that we would make something yummy tomorrow.

    Also looks like a great use for my favorite Ghiradelli bittersweet chocolate chips from Costco. Can’t wait to try these!

  42. JR

    I made these last night, and after beating it all together I was wondering if I was making fudge or cookies! I noticed my printout had only 1/2 cup of flour -vs- 2 cups of chocolate + 1 cup of candy + almost 2 cups of sugar. I thought I printed it out wrong and sped back here to read the comments. Nope it says 1/2 cup. Well, I crossed my fingers and baked them this morning! These are very delicious candy-cookie hybrids. Go green! Make hybrid candy/cookies! yummmm

  43. Jim

    Marty’s right – outside of the US, the closest thing to Heath is Daim, which you can get reasonably cheaply at most Ikea’s (I grabbed some here in Holland for this recipe). The taste is a bit more smooth and mild, as Heath tends to be a darker caramel flavor…it’s nearly a perfect match.

  44. Donna from Stuff Cooks Want

    OK…just made these with 1/2 cup Gluten-free baking flour plus extra 1/2 tsp baking powder and they were FREAKIN’ AWESOME!!! So wonderful to find a recipe that works for those that can’t eat gluten that is also tasty and delicious!! Chocolatey goodness with the melted toffee bits….OMG…had to hide the dough from myself (shhh…it’s in the freezer). Thanks for another great recipe, Deb!

  45. Lee

    Ugghhh. These are definitely next on my list of things to bake! (Unfortunately, I may not get around to that list until sometime this spring…)

  46. Vera

    Just had to thank you for the wave of admiration I hardly survived last night!

    I made half a batch and got about 45 cookies. I forgot to cool the dough before baking them and out of the oven came some wonderful shiny crackled cookies, not at all similar to yours. If it weren’t for the aphrodisiac smell, I would have panicked. But my family just adored them. They concluded I should open a pastry shop that would sell ONLY chocolate toffee cookies.

    On the practical side, in Serbia we have neither Heath nor Daim/Dime bars, so I risked some milk caramel candy instead. Some bits just melted, increasing the caramelly taste…

  47. Shirow66

    To the people recommending Daim bars, they aren’t toffee at all, they are hard almond caramel with a chocolate coating, and although delicious, I’m not even sure they would melt at all if used in this recipe. I’m very familliar with Daim since they are Swedish and originally called Dajm, been eating them for like 25+ years. :D

    I’ve never seen a Heath bar, but if it contains English toffee, then it will be much softer than a Daim bar. I would suggest using chopped up pieces of Toffifee if you can find that in your country. You could also use Dumle toffees, although I’m not sure about the availability of those outside Sweden. Or you could just boil your own toffee, which is really easy.

  48. OK….Yum! I made the dough for these last night, and baked them this morning. In fact, I ate them for breakfast!

    These are, by far, my favorite chocolate-based cookie. In fact, I would put them in my top 3 list of favorite cookies. I think, though, that most people could be classified as either “chocolate” or “spice”. As much as I love chocolate cookies, I will always be a spice girl….oatmeal raisin, pumpkin, and my new all-time favorite cookie : Ginger Snaps. Those babies rarely make it from the dough stage to full maturation as an actual cookie.

    But these toffee cookies…..a tasty breakfast indeed!

  49. C.

    Hello, y’all — in a bit of dilemma over here. My chocolate seized and I had to add quite a bit of oil to loosen it about a quarter cup— as a result my batter was very runny. So I added a more flour to even it out — but even after doubling the flour, it was still a pretty loose, brownie-batter consistency. It’s now in my freezer chilling — should I freeze it totally and bake from there? Throw ’em in a pan and call ’em brownies?

  50. Brittany

    I just made the dough last night and baked them this morning. Amazing! However, my cookies are more the color of milk chocolate rather than dark like yours (even though I used the Ghirardelli bittersweet 60% Cacoa chips). Did anyone else have a similar result?

  51. I made these and they are outrageous. I let mine chill for about an hour, and they were plenty fine to spoon on to the cookie sheets (which I lined with silpats). Since the kitchen is still under construction, I had to use a friend’s kitchen to bake them off but after seeing these on your blog, I couldn’t wait another moment to bake them. Love your blog, Deb!

  52. deb

    Hi C — Unfortunately, I really am not sure how to troubleshoot the recipe with the additional oil. Did the chocolate split? It might be beyond repair… but it is hard to say from afar.

    Brittany — I made them with Valrhona 70 percent which is much more dark and intense than Ghiradelli. Not that both don’t make an awesome cookie, but yeah, Valarhona is especially dark.

  53. R

    I’ve never seen a Heath bar, but if it contains English toffee, then it will be much softer than a Daim bar.

    Nope, Heath bars are crunchy. Daims sound like they’re nearly the very same thing.

  54. maja

    oh my dear gods. I’m almost in tears because I can’t make this cookies until Friday at the earlist! They look so so SO good! I was looking at those lovely pictures and lusting after them, I didn’t even realise you hadn’t added words inbetween! *blush* I want these. I want these so bad… Thank you for sharing them!!

  55. C.

    Worried over nothing, it turns out — didn’t quite get the cracked look of your lovely examples, and they were perhaps a bit cakier — I probably added a shade too much flour — but baked up fine and tasted great. (At least nobody complained when I served them along with ice cream, whipped cream, caramel sauce and chocolate sauce as part of a make your own sundae dessert.) Hopefully I can get them that much closer to perfection next time.

  56. Jonas

    made these for a thing this weekend, and they were quite a hit. One batch of them was a little too soft, and ended up gettting a little mangled, but I managed to make the evidence of that disappear – yum! The main alterations I made were using Skor instead of Heath bars, and skipping the nuts. Very very tasty.

  57. Ashley

    These are incredible! Well, at least my roommate says so. I overdid it on eating cookie batter and didn’t make it to trying the actual cookies yet, but if the batter is any indication my roommate is right – go make these now!

  58. Hi
    Made these yesterday, only baked 8, rest of dough is sitting in rolls in fridge. Utterly delicious. I used Daim bars, (pack of 4 for £1, ($1.48)) and cheap plain chocolate, (25 pence/100g bar (37cents)) so mine aren’t as dark as yours, and I left out the walnuts, but I’m thinking I might press a few pieces of walnut into each one before baking the next batch. Certainly a big hit in this house.
    E
    xx

  59. Kim

    WONDERFUL COOKIES!!!! I made these Saturday for tailgating on Sunday. Everybody loved them. They will definitely go on the Christmas cookie list.

  60. Nicole

    I made these the other night and thought they were awesome, except next time I might put one more Heath bar. I didn’t get a ton of toffee crunch or flavor from them. Also, I found the batch I made after the dough had been in the fridge longer turned out much better. As one person said, the first batch got a little mangled. But they were still very good.
    I have a very similar recipe that calls for peppermint extract (no Heath bar, obvs), and they are delish. I might tweak this one and add those teeny little Reese’s peanut butter cups. Yummm!

  61. Julia

    Um, let’s just say that these tasty little suckers have officially become a food group in my diet since I have made them. Is it a cookie? Is it a brownie? Let’s try just one more to decide….Thanks yet again Deb!

  62. Elizabeth

    I have made the dough, but not yet baked the cookies. Has anyone else had a problem with the dough being incredibly sticky/melty? I stuck it in the fridge for several hours, and then tried to roll logs, as suggested, but the dough just stuck to the counter (and the wax paper, and the plastic wrap, and most other surfaces). I managed to roll it between my hands reasonably well, but when the log started getting to about 2 inches in diameter, it began to break because of the toffee and walnut pieces. I think my cookies are going to be big, but I’m hoping they will be good. It would help to know if anyone else had this problem. Thanks!

  63. deb

    Hi Elizabeth — Yes, it is a very sticky dough. The reason is that it has very little flour and butter, so the majority of it is melted chocolate and eggs, which are incredibly sticky. Of course, it is the predominance of these ingredients that make these fantastic (imho) so just try to keep the dough as cold as possible and worry about anything that gets stuck to the paper.

  64. Nadia

    To Liz from the UK, I think you could probably get away with substituting Dime bars for the chocolate covered toffee bars even if they’re not the exact equivalent. See:

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

    Tho’ have to say, it shouldn’t be hard to get hold of plain old toffee in England even if you end up sacrificing the chocolate coat.

  65. Shelley

    In case anyone is looking to make a bunch of these for the holidays, Trader Joe’s is selling a two-pound tin of English Toffee for $8. They are slightly coated in almonds, however. According to my math, that’s enough for 4 recipes of these cookies!

  66. My sister (Elizabeth in post 122) made these, and they turned out amazing! I took some home on the plane with me, and they kept me going through interminable delays and layovers. Thanks for making her feed me deliciousness!

    @buttercup: I don’t think the walnuts add a lot to the cookies. Personally, I would prefer no walnuts and more toffee :)

  67. rose

    ta-da…this is my first post on SK.
    made the whole batch, totally a success. do “roughly” chop the nuts/toffee, i chopped mine a bit small and would have liked bigger chunks.
    i sure do love SK…and these cookies. thanks deb – you rock.

  68. Shannon

    Hello.
    I made these cookies the night before to take to my family’s thanksgiving get together. i thought they were delicious and several family members commented so as well. one asked for the recipe too.
    with a pound of chocolate what wouldn’t be tasty. this may be a cookie i’ll keep in mind for other holiday gatherings.
    i like a cookie.

  69. Hi Deb, I made these cookies today (some are still in the oven, actually) and they turned out great! I used a 1/2 tablespoon to drop them on the cookie sheet and also used Daim bars as suggested. They look quite different from yours but are still so yummy. Thanks for sharing!

  70. Amy

    I’ve never heard to sprinkle coarse salt on cookies before. Do you only do this with cookies which require salt and do you use the same measurements? Hmmm, interesting, but skeptical… the are cookies afterall, not pretzels…

  71. deb

    Hi Amy — I suggested flaky sea salt, not coarse. Flaky sea salts are very thin and not too salty (like Kosher or table salt is) so it adds a nice contrast to the sweetness/gooey-ness of the cookie. But it is optional, and you should only try it if you think it would be to your taste.

  72. Amy

    Because of this cookie, you will have more readers. I took them to work and I know at least one person has already made them and shared them with her family.

    I can’t believe how hard it is to wait for them to cool. It’s instinctive to eat a warm, gooey chocolatey cookie. But…when they cool, the toffee is more noticeable and the cookie has a bit of crisp. D.E.L.I.S.H. Perfection.

  73. Pam

    ohmygoodness, my flaky salt came today and I probably won’t be able to make these till Sunday, and that’s if I’m good and get all my homework done on Friday! And then to do a comparison of the World Peace Cookies!

  74. lindsay

    Hi Deb! I made these tonight and they are just as amazing as you promised they would be. I made a half batch (only half a pound of chocolate on hand unfortunately) and made my cookies super tiny (I got 25 cookies, a number which includes an estimate of how much batter I ate hehe) which is why I’m wondering how many you got out of your half batch? I had to turn my heat down to 300 and bake them for just 8 minutes and then they came out perfect.

  75. Elise

    I just made a batch of these, and they turned out quite different from yours. First, like C, I accidentally seized my chocolate — I was lazy and decided to melt it in the microwave, and I guess I must have overheated it. I added a couple extra tablespoons of butter, but it was still grainy and thick. I added it to the batter anyway, and it mixed in fine. (My impression, from looking such things up online, is that seized chocolate is perfectly fine for baking, it’s just no good for dipping.)

    Anyway, the dough was extremely soft — more like a batter — and after chilling in the fridge for an hour it was still pretty soft, but firm enough to scoop. The cookies came out very light, with a thin crisp crust and an airy texture with a hard, chewy center — actually, they’re more like meringues than anything else. They’re good, but nowhere near as good as the world peace cookies. Maybe I beat the eggs too much? I used Nestle semi-sweet chocolate chips instead of something higher quality (and it’s a good thing, too, or I would have been kicking myself even harder for seizing the chocolate), but I have a hard time believing that could account for the stark differences.

  76. Dee

    Your recipe says the cookies may be made 2 days ahead and stored in airtight containers. Does anyone have experience in storing these for a little longer? I want to make them for a cookie swap, and would like to make them a few days ahead, but don’t want them to be stale.

    Also, anyone use plain old semi-sweet chocolate chips?

  77. Peg McCulloh

    Thanks so much…I love making cookies and these are pretty close to the top. Re the question from Dee….Why would anyone try to store these cookies? Never make it…

  78. SaraW

    Just thought I’d share a technique that helped me out immensely when it came to working with the dough. After mixing everything together I lined a 13″ x 9″ pan with waxed paper (I’m sure plastic wrap would have worked too) and put the dough in, spreading it out so it was roughly level. After two hours I used the paper to remove the dough and, as I’d hoped, it chilled much more thoroughly than when I left it in the bowl. I sliced the block in quarters lengthwise and was able to roll the dough into logs without too much trouble.

  79. janet k.

    I made these for the second time yesterday. My hubby says this is one of the best cookies he’s ever had! I used a bag of Ghirardelli Chocolate chips and a bar (to get to 1 lb.) I used gourmet toffees in my first batch and felt that perhaps they were too soft. For this second batch I used Heath bars which worked better perhaps because they were a bit harder. I refridgerated the dough for a few hours prior to baking. I have not yet tried the sliced freezer method Deb mentioned above.

  80. elisa

    I just pulled these out of the oven and they are AMAZING!! I thought I overbaked them (my oven bakes hot and by 10 minutes they were smelling very done) but they are perfectly crisp on the outside and soft/chewy on the inside. I like the slice and bake option and many thanks to SaraW (comment #143)for the tip – this worked well with plastic wrap.

  81. Maggie

    Gorgeous and delicious. The dough tastes like chocolate buttercream; it’s out of this world! I did a thick log and ended up with two dozen cookies. I also used the salt. I’m giving these as gits and I can’t wait!

  82. Stephen

    I made these for the first time this afternoon.

    My 8yo daughter said they were the best cookies she’d ever eaten.
    My wife said “Get these out of the house. Now.”

    I’d given the recipe to my mom, who made them a couple of weeks ago and said they were “expensive, but well worth it, and where did you find this website?”

    She (my mom) thought that the next time she made them, she’d use more Heath bars – thought more toffee would be a good thing.

    The kids liked breaking up the Heath bars – gave ’em the bars, a couple of big Ziploc bags and a hammer, and told ’em to pound away down on the basement floor.

    Delicious!

  83. Emily

    I’m calling this the Cookie Exchange Winner of the Year! People just raved. (Cannily I had saved several for myself at home.) I used Ghiradelli Bittersweet dark chocolate and Heath Bar “bits” which I found at my supermarket. One recipe yielded 6 dozen cookies. I made three different batches and found that the following method worked the best for me. First, refrigerate the bowl of dough for at least 45 minutes (or longer) till it is reasonably stiff. Remove the dough from the bowl and cut it into four equal pieces. Roll each piece into a 1 1/2 inch “log” and wrap in waxed paper or parchment until you want to start baking. Cut the pieces into 1/2 inch slices. I’m not always this precise, but I found that this procedure did produce 72 cookies of the same size.

  84. Ethel Charles

    Made these a few days ago. With so much liquid and so little flour, the refrig for 45 mins is a must. Boy were these delish! I used Skor toffee bits because up north in Canada not sure if we have Heath Bars or not. Also love the cracked look of these deletables!

    Like Elisa above, I also thought I had overbaked ’em, following a burning smell to my horror, so yanked them out a few minutes early (also thinking the premature yanking might have wrecked them if the burning didn’t). However, they were not burnt and tasted spectacular.

  85. Wendy

    These cookies look wonderful! I’m a huge fan of toffee. I’m also a huge fan of chewy cookies…. do these turn out chewy or more cakey?

  86. Amy

    the salt on top makes them wonderful! I forgot I still had the dough in the freezer from a month ago and am pulling it out now to have for dessert! YUM!!!

  87. Kathleen

    These cookies are for the WIN! I see what you mean about resisting them right out of the oven–there was definitely some mouth burnage with the first batch. =)

  88. Katie

    I accidently used a whole stick of butter instead of half, and they turned out great as well as being very easy to scoop!! I LOVE these and am already planning to make again to bring for the girls at work :o) One thing ~ where do I find flaky salt?? I would love to try it!

  89. Sonia

    I just made these this past weekend and they are STUPID GOOD! I baked the cookies and of course wanted to eat one almost straight out of the oven while still warm — it was good but not great. I put them in the fridge and the next day I decided to try one, so I took a bite and it was over…….r u kidding??? It was soooo yummy! I was going to give some away, but quickly changed my mind! I have a new favorite cookie.

  90. Kaye

    I’m making these RIGHT NOW! Literally. I used a bag of semi sweet chips, and since it wasn’t quite 1lb, added a bar of dark sea salt chocolate form World Market. I don’t have an electric mixer though… so I did they best I could by hand.
    They are already awesome though…as I haven’t had a Heath bar in quite sometime and munched a couple of chopped pieces!

  91. SpoonMeasure

    I made these this week. Making them was frankly a disaster. I got chocolate EVERYWHERE. I had fun, but whoa, I even had chocolate in my hair due to a mishap with an improvised double boiler. My clumsiness aside these cookies are AMAZING. I did the slice and bake method and have been cutting some off every now and then. They disappear almost as soon as I make them. I was talking about them to my friend today and my roommate literally bounded down the stairs into the kitchen and asked “what about those chocolate cookies, are you making more?” The two guys I live with watch them cool and ask me “so…how many of these can we eat?” I’m definitely making these again when I have another afternoon to cover the walls in chocolate.

  92. Amanda

    I made these cookies and every single person that tried them, loved them! I’m making a batch for my little sister to help her get through finals and making some for my mom for mother’s day. I am normally not a huge chocolate cookie fan, but these are truly delicious. They are closer to a brownie than a cookie. I’m thinking of omitting the nuts and using the cookies for ice cream sandwiches!

    Also, note on the stickiness, be careful rolling into a log! I was absolutely disastrous when it came to doing it that way. As long as you chill it enough, they really aren’t too bad to scoop. Plus, if it gets sticky, you get to use your fingers and the batter is delicious raw!

  93. I made these gluten free and they were awesome! The recipe adapted very well (probably since there is such a small amount of flour, and the main binder is the eggs, not the gluten!). It doesn’t really work to do the slice and bake thing, since the dough is (I think) gooier than the normal flour version, but otherwise, WOW. Best gluten-free cookie I have EVER had.

    Here’s my adaptation. Thankyou so much Deb for the recipe!

  94. These look fantastic…but then again how could they not be with 1 pound of chocolate! I love the convenience of old fashioned slice and bake icebox cookies too…

    Thanks for such an indulgent chocolate cookie recipe.

  95. Nadia

    I made these cookies today after finally managing to get hold of Daim (aka Heath) bars and they’re very good. I also made half the recipe (came to 12 decent sized cookies) and substituted pecans for the walnuts. My only regret is not using more Daim bars and I think I may have overcooked the first batch a bit, but otherwise this is a very easy recipe to follow, thanks for sharing SK.

  96. Jennifer

    I’m a single, 36-yr old attractive woman who doesn’t have a problem getting attention from men. However, after making these cookies, I figure there’s no point in seeking out a life partner and all the benefits that come with, because these cookies have made me happier than any man ever could. ;-P

  97. Nancy

    My goodness…….these are the best ever! I mixed the dough last night, let it set in the refrigerator about 2 hours, rolled into 3 logs, left in fridge overnight, sliced 1 log into 24 cookies this morning and baked 12 minutes …….they are to die for. My almost 87 year old mother ate several trying to decide if they were cookies or candy! The 2 other logs were wrapped and frozen for another day. I used a bag of toffee chips and my husband would have liked the larger chunks of Heath Bar instead. Oh, well, next time (and there will be a next time)! Congratulations on beautiful baby Jacob!

  98. Courtney

    I am wondering if you’ve had anyone have to make high altitude adjustments for these. I made the dough two days ago, refridgerated it and just made them. They were totally flat (and burned). With such a little amount of flour I am wondering about adjustments for altitude to make them not flatten out… any thoughts?

  99. May

    I made this recipe with half bittersweet half semi sweet and didn’t add the walnuts but they still turned out great! Especially great for a chocolate lover. The texture on these cookies is fantastic, and I was quite pleased since whenever I make other kinds of cookies they turn out kind of cakey.

    Rolling these into logs was a bit of a nightmare, though.

  100. Lindsey

    Ah-mazing! I baked these to hand out at my school, and I think I made a lot of people very happy. Not to mention I think I now have a new favorite cookie.

  101. Jessika

    Aiy-dios-mios!!!!!!

    You kill me with your fantastic display of cookie goodness..

    My b/f will not let me get past a holiday without making these cookies..

    THANK YOU!!!!

  102. Nicole

    I made the batter last night and have it in my fridge. Now the dough is rock solid, and I am having a really hard time scooping it out. What should I do? And how long can I keep it in the fridge before I bake it. A work colleague made these cookies and I am salivating to taste them. Thanks!

  103. Nicole

    Thanks for answering so quickly. When it gets to room temperature, should I wrap it directly in plastic wrap? I had placed it in a bowl covered with plastic before. I will bake the majority of these on Thursday to take to my in-laws, so I really want to wow them. Is that too long to keep them in the fridge?

    Thanks, these are the 1st cookies I have ever made!

  104. Anna

    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.”

  105. T.

    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!

  106. Sarah

    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.

  107. C.

    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

  108. 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!

  109. michell

    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.

  110. rhonda

    I am a new reader here and love your site! I had some problems baking the choc toffee cookies unfortunately. Not sure what i did wrong. My cookies ended up flat (i assume i should have let them chill longer than 45 mins perhaps), but the biggest problem i had was with the cookies sticking like glue to the wax paper and then even the cookie sheets, so much that they ended up a mess and i ended up with no whole cookies left just a few pieces. Bummer. ANy ideas ?? Thanks!
    [*i used heath bar bits from the baking aisle]
    And i will be trying these again- i havent given up! :)

  111. Steph

    I tried these too. Flat flat flat. Stuck to wax paper. Second batch stuck to greased pan.

    The pieces that I salvaged were delicious though. Too bad.

  112. Wendy

    If you don’t make the cookie schlong, I discovered that a paddle style ice cream scoop breaks up the dough very easily after it’s refrigerated. Then I used my hands to roll it into balls. I tried a wooden spoon at first, but it snapped in half!

  113. Erica

    made these for the first time yesterday, and they came out GREAT. I left the batter in the fridge for about 2 hours and didn’t have much trouble with scooping or spreading. I baked them on parchment paper and once they cooled they came off ok (only a little bit of sticking). My oven temp is uneven and the batch on the lower rack didn’t quite cook through before i took them out, and they fell apart a bit more easily when I pulled them off the paper (still tasted great). Next time I would go with a little less walnuts and a little more toffee, the toffee doesn’t really stand out for me and I LOVE toffee. Thanks for the recipe!

  114. Katie

    made these for memorial day and they were a HUGE hit. left the batter in the fridge overnight and used a cookie scoop (and a whooooole lot of muscle) to portion them out. i had the heath toffee bits from the baking aisle on hand and wasn’t sure what the conversion to actual bars would be, so i just used a cup of toffee bits. they were very moist and brownie-like. didn’t do the salt on top but i’m sure they were just as good without it. awesome recipe!

  115. Melzor

    I made these!! They were delightful! Very moist and chocolate-y and I hope to make them many more times in the future with different chunks of happiness mixed in.

    And so, a question. Just how versatile do you think this recipe is to different additions? I would love to transform these for winter holidays, swapping the vanilla for peppermint extract and tossing in crushed candy cane pieces. But the quantity of brown sugar makes me a little wary. Do you think I could swap or cut it with granulated sugar, or am I over-analyzing flavor compatibility?

    And why am I thinking about Christmas cookies on the brink of July?!!

  116. Chloe

    OMG, these were fantastic! I made a half batch, since I got a bit cheap and didn’t want to spend $8 on chocolate, used semisweet chips and cut down the sugar a bit, since my chocolate was sweeter, and chopped up Skor bars in my processor to add to the mix. It made two dozen; I was only able to salvage about 4 of them to give to my love interest. Cookies like these don’t survive long in my house. I found that they had the texture I always hope for in brownies: chewy, soft and simply delicious. I fully blame you for ruining my diet for a day.

  117. Ashley

    That chilling them for 45 minutes? Imperative. I rushed through it and came out with indiscernible cookie borders. Makes a good brownie though! :)

  118. Liba

    These are amazing! I forgot the vanilla the first time, but they were great. Making them again (5 days later) and leaving out the walnuts (some nut haters in my midst). Perfect cookies!!!

  119. Morgan

    My house is filled with the heavenly aroma of these cooling. And my best friend is going to love me forever, because I’m taking half of them to her place tonight.

  120. Chris

    Made these today. First – awesome crunchy brownie corner chewiness (we nearly come to blows over the corner pieces from the brownie pan in our house). First rate taste. A definite keeper in the collection.

    Not-insurmountable-issues:
    • Very wet batter. Tried the rolling into logs trick – just too wet and sloppy. Put dough in freezer for 4 or 5 hours and it firmed barely enough to scoop/spoon. No way I could have cut it. Was sure these would be a disaster in the oven – but they turned out to be perky little discs of yumminess.

    • Very messy getting from bowl to plastic to freezer back to counter and spooned onto parchment. Chocolate batter on the oven door, freezer door, counters, sink…

    Will definitely make again but in my next experimental phase – will add a tablespoon or two of flour and not use Heath Bar “bits” but chop up real bars for more toffee crunch. The bits melt.

  121. Made these yesterday — delicious, though I think they needed more toffee (I used the same amount of ounces, but in fun-size bars, so the chocolate/toffee ratio was off). I didn’t bother with slice-and-bake, either — just chilled an hour or two, then dropped spoonfulls.

  122. Angela

    Dunno if anyone will see this, but here I go anyway:

    Made a half-batch of these recently by scooping with a disher rather than slicing and baking. I didn’t refrigerate the dough for very long because I was rushed for time (and I was afraid the dough would’ve been too hard for my wimpy scoop). A little less than a teaspoonful of dough per cookie yielded about 3-4 dozen, but I forget (most of the cookies were immediately packed away for a gift; the others were devoured before I could count them). 12 minutes seemed to be the perfect baking time for cookies that were just set / slightly dry with a nice crackly top.

    Rave reviews all around; super chocolatey and moist, even days after baking (which usually doesn’t happen with my cookies :). The toffee pieces seemed a bit small and insubstantial, though. Wish I had used chopped toffee bars instead of bagged Heath bits.

    (Quickly skimming the comments: I used a #70 disher and quite liked the small size. My cookies seemed to have spread more than the ones in your picture, though. And I kinda just like tiny things in general.

    As for affordable baking chocolate: I tend to pick up Pound Plus bars from Trader Joe’s. I think the dark chocolate variety is, er, dark enough for good chocolate flavor, but not so dark that I’m afraid to eat it straight. Braver / less sugar-addicted souls might prefer the bittersweet chocolate.

    Disclaimer: I am not a discerning chocolate eater. But it’s only $4.99 for a bit over a pound (500 grams), so it couldn’t hurt to try :])

  123. Amy

    This recipe just got major major collective thumbs up at a super bowl party. Like I was the star of the show. And…they were Steelers fans. I like to think I lightened up their night a bit…

    Thanks for being awesome!

  124. msmkali

    These are heavenly. Chewy, rich, every cookie has the edge of the brownie pan goodness! This one stays in the archives for sure.

  125. esb

    i’ve made these about 5 times now.

    my notes:
    – definitely use 6 instead of 5 heath bars. (or more? next time i might go with 7.)
    – i’ve experimented with different chocolate brands, mostly concerned that if i strayed from my favorite ghirardelli it would really impact flavor. i used safeway bakers semisweet chocolate for the most recent batch, however, and noticed no difference (and neither did my friends). and it was easier on the wallet.
    – chilling the batter is crucial and also allows for some flexibility in when you make them. i prepared the batter on wednesday night and baked the first sheet on thursday night, the second on friday night and the rest on saturday. it was great to give fresh cookies to people each day.
    – sea salt: yum. it really balances out the richness of the chocolate so well.
    – toasting the walnuts slightly before adding to the batter actually does make a difference in flavor. i recommend.

    that’s all! these are fantastic! i got a two-thumbs-up from 6 year old, and a very critical eater friend told me they were the best cookies he’s ever had.

  126. I sandwiched some vanilla ice cream with these for a friend’s bday, and let me just say, it was one of the best food ideas I’ve had in a while. That crispy/chewy rich chocolate and cold cold vanilla. Yum.

  127. Julie

    Okay, these are possibly the best cookies I have ever made. My handheld mixer had frazzled out, so I was worried about the 5 minutes of vigorous beating and may have skimped on it by hand. The cookie still turned out amazingly rich, chewy and fantastic. Thanks so much, Deb. <3

  128. I tried to make these cookies and this recipe has the wrong proportion of flour! I knew something was up when I saw 1/2 cup of flour, but I made them anyways (with about 1 cup of flour) because I always trust your recipes. Disaster! They were like brownies and completely stuck to the pan. Still delicious, though!

  129. deb

    The flour level printed is correct. It’s a very sticky dough. The baking sheets should be lined with parchment or waxed paper, so nothing sticks.

  130. I made these cookies last night…my first recipe of yours to try. SO GOOD. My friend Molly came over and we had a bake break from prepping for finals (we are both Ph.D. students).

    I must say, I look at your website every night before I go to sleep. 3-4 “surprise me!” recipes are a great foundation for the best dreams ever.

  131. Emma

    just in case anyone else is wondering about how many this makes: I made a batch of 1.5x the posted recipe, and it yielded 50 2-3 inch cookies. all delicious.

  132. RS

    WARNING: If you use wax paper in the oven, it *will* cause massive amounts of smoke and set off your fire alarm. I had never baked before, and I used wax paper instead of parchment paper in the oven…not a good idea.

    The cookies came out delicious, though! :)

  133. Melissa

    There were far too many comments on this recipe for me to read them all, but I think I read the first 50 or so..that being said, did anyone else have major trouble with this recipe? I have never seen a cookie recipe that called for so many eggs and so little flour and fat. Mine were flat and crispy and the chocolate flavor dominated so much so that the toffee flavor was hardly noticeable. Big disappointment and waste of time/ingredients :(

  134. Megan

    So…I’m making cookie trays for Christmas gifts, and I had a plain little list of my childhood favs, like peanut butter blossoms…and then I decided to check here to see what I could do to spice it up. I’m hoping these make it to the actual gifts because they don’t need to reside in MY freezer….but dear Lord have mercy on my hips because I’m totally doubling this tomorrow.

    I am baking tomorrow, and I have coarse sea salt, not flaky. I LOVE that your recipes have that nice balance of salt in them…I’m wondering if anyone has tried just plain old sea salt? I’m definitely going to have to do a google-course on salt. I had no idea how many types there were, and all their uses.

  135. David Hoffman

    These are awesome. I used 63% Guittard chocolate chips and a medium-sized scoop to yield approximately 27-30 2-inch diameter cookies. Next time I make them I’ll definitely try rolling the dough into a cylinder and freezing — my cookies weren’t particularly flat because the scoops didn’t flatten and spread that much during baking. Very tasty, though!

  136. foodlover

    Hi Deb! how long will the dough last in the fridge? If I make the cookie dough on saturday, will it be okay to bake off on tuesday night? tips on storing? thank you!

    1. deb

      foodlover — I think it will be just fine three days after making it. Longer than that, I’d keep the log in the freezer. The length of time that the cookies will keep is irrelevant, because they simply won’t. :) (But otherwise, I’d say a week.)

  137. Jennifer

    I started a cookie exchange 8 years ago when I first moved into the area in hopes that I would meet some new friends who loved to bake & cook as much as I do. Now after 8 years, the cookie exchange has turned into the “Cookie Throwdown”. On average each year we have about 40 women who bring their best cookie recipe to the judges who decide who will be the “Cookie Queen” of Bucks County. We judge on best tasting, best presentation, & best all around cookie. I have found that when you throw a tiara into the mix, everyone brings their “A” game! This year I am entering your chocolate toffee cookie as my favorite cookie recipe. it is AMAZING! The batter alone could take the tiara!

    Jenn P

    PS-Let me know if you ever want to be part of the Throwdown! : )

  138. Aurora

    I couldn’t find heath bars, so I found an English toffee recipe and made my own, broke it up and used it in the cookie. My homemade toffee melted while baking and oozed out and puddled at the bottom of each cookie. No big deal! The cookies were still very, very delicious. I made a full batch, but I wish I’d made a double one!

    (p.s. I was really surprised how well a low-butter, high-egg cookie worked.)

  139. foodlover

    I made my first batch on saturday evening and oh my were they great! I kept in the fridge for at least an hour and then it was super easy to scoop out with a mini ice cream scoop. Definitely sprinkle some sea salt on top – the contrast is amazing. I will make another batch tonight but this time with half the walnuts and adding some chocolate chips :)

  140. Louise

    I am making a quintuple batch of these yummy cookies and was thinking of using Heath English Toffee Bits – also called Bits of Brickle Toffee Bits. Should be a time saver from opening 25 candy wrappers and chopping them up. The only difference (and I say “only” loosely) is that the toffee bits are not chocolate covered and of course the candy bars are. This recipe has so much chocolate in it – do you think the cookie will miss the chocolate from the candy?
    BTW – I use these toffee bits in everything! Brownies, cookies, banana bread etc. They are a fabulous addition to make your favorite baked goods just a little better.

  141. becky

    I agree with Marly on the disaster part of this. I’m okay in believing the flour level is right, but good grief. I made 1.5 batches of this so my husband could take some to school tomorrow and he’s going to have to fend for himself. I have a gigantic batch of mush in my kitchen now – these things didn’t bake at all, even after I left them in the oven for around 20 minutes.

  142. Sarah

    These just changed my life and blew my mind at the same time! I love how they’re gooey when they come out of the oven but keep baking as they cool to the most perfect consistency! Thank you thank you thank you!!

  143. Shelly

    Deb, made these yesterday for a picnic today and they turned out pretty well (definitely better cooled.) One question: I used Amy’s brand chocolate-covered toffee and it pretty much disappeared into the cookie. I had no toffee chunks in the finished cookie and what appeared to be the toffee oozed out of some of them during baking and caramelized in a puddle nearby :-/ The cookies still turned out pretty good — chewy and very chocolatey, with a much-needed sprinkling of salt. But not much toffee flavor or crunch. Any ideas about what happened or what I need to do differently next time? FYI, I used only three candy bars. Thanks!

    1. deb

      Shelly — Sorry, I’m unfamiliar with the brand but if it seemed less brittle or hard, it might have just been something that melted faster than the cookie baked, unlike some of the bigger candy brand’s versions.

  144. Carrie

    These cookies are amazing!!! They were a hit at my luncheon and everyone wanted the recipe. Thank you for sharing such a wonderful treat. Fabulousness!

    1. deb

      Jina — Just do your best. If you want it to be extra perfect, sometimes I will get it as close to a neat log as I can while it is soft then transfer it to the fridge until it just begins to firm up. At that point, you should be able to really make the log smoother and more even.

  145. Lee

    A bit late to the party here, but here goes:

    – I’m allergic to nuts, so replaced the walnuts with toasted sesame seeds. I don’t actually know what the walnuts would have tasted like, but my version is the new favourite of my entire department.
    – I’m in Australia and had a lot of trouble getting hold of appropriate chocolate bars. In the end, I gave up and went with Curly Wurlys. The toffee isn’t hard (and thus sometimes overflows the cookie borders), but I have received zero complaints.

  146. Sally

    I have made these cookies a few times and, while they are incredibly delicious, have always had a bit of trouble scooping the cold batter and rolling it into a log once it has chilled. This most recent time I made these, I tried a new approach that worked really well. Right after I mixed up the dough, while it was still really soft, I poured it in strips onto waxed paper and rolled it into logs. After they were rolled, I refrigerated the logs. Then used the slice-n-bake method. It worked really well! Thanks for your great blog! My friends and I love to follow you!

  147. Every time I make these (and I have lost count) the comments from all who taste them is the same, “OMG, these are the best cookies I have ever eaten!” Ok, my son doesn’t actually say “OMG” but he does say the rest. I keep a log or two of these in the freezer at all times. My only adaptations are that I leave out the nuts and always use the slice and bake method.

  148. Haven’t baked these yet, but wanted to comment on the prep part. I always make most of doughs ahead of time for the holidays and then bake nearer to Christmas. After everything was mixed up, the dough seemed very very soft.. I was a bit concerned. But I set the bowl out on the porch to cool and the went to retrieve it after about an hour it had firmed up very well .. Actually it was ‘glued’ to my stainless bowl and was petty hard to get out. Next time I’ll cool less and wrap in plastic wrap before it gets too firm. I can’t wait to taste! Thanks!

  149. Cle

    I made these yesterday for a cookie exchange party and I have to say they may be my most favorite homemade cookie so far! For those whose toffee bits “disappeared” perhaps the pieces were too small. I chopped my bars very coarsely and once the cookies cooled I had chunks of crunchy toffee throughout. I also got a great brownie-like consistency from the cookie itself. And pre-toasting the walnuts adds so much flavor.

    I have started sprinkling maldon sea salt flakes on every batch of cookies that I make. I think it brings them to another level–but I am a salt fiend ;)

    Thanks for a fabulous recipe! This was my first foray into the world of Smitten Kitchen and I can’t wait to explore further.

  150. jeanneb

    Like others, I found it much easier to roll into logs.

    I put the bowl of dough in the refrigerator for about 1/2 an hour. I then put 1/3 onto a sheet of parchment paper. Grabbed it all up and formed a flat ball. Transferred to an uncrinkled piece of parchment, folded one end up over the ball and began to roll back and forth with my hands. Keeping the dough between the paper saves all the messy hands and turns out a nice compact log.

    These cookies are a big hit around here. Neighbors tell their families can’t wait to get my cookies at Christmas each year.

  151. Dana

    I realize I’m a little late to join the conversation here but, does it matter which kind of brown sugar I use? I know the darker the sugar the chewier the cookie, but I wasn’t sure if using darker or lighter would impact the end texture/taste in any other way. Thanks!

  152. Rebecca

    I made these as cookies last week and people went crazy over them. Would you recommend making brownie type bars out of them? I want to make them again tonight but would prefer bars to cookies. Thank you in advance for your advice!

    1. deb

      Hi Rebecca — I haven’t tried them as bar so I’m not sure. I’m worried that they wouldn’t end up with a bar-like consistency, and be more crisp. But I don’t think anyone would mind. If you try them, I’d love to hear back how it went.

  153. Rebecca

    Thanks Deb! I will def let you know. Your cookbook is my gift of choice right now. I just sent it to my mother and recently gave it as a thank you to a friend. So thank you for writing such a fun and informative cookbook.

  154. Rebecca

    Deb,

    So i made the cookies into bars, i don’t know if i would try this again. For starters i doubled the recipe (yes, i know. never a good idea when baking) I guess I was feeling reckless and i needed to feed a lot of people at work. Anyway the only problem with that was how long it took to bake, over an hour and the middle was still gooey, which i don’t mind. The top had that cracked desert look to it. I let them cool overnight and sliced them the next day. They tasted yummy and everyone loved them at work. But they certainly weren’t pretty. I also did not let the dough chill like with the cookie recipe (sometimes I’m lazy). So there you have it. Have a great day!

  155. Marie

    Great Cookies! Everyone I gave them to raved! The salt on top was the perfect finishing touch! FYI- I melted the chocolate and butter in a pyrex bowl in the microwave as opposed to the double boiler -recipe still came out perfectly.

  156. Abbie

    These are really yummy. I had no issues with the dough. I put it in the fridge while I ate dinner, about 20 min, and it came out with a thicker consistency that was very easy to scoop and drop onto the sheet. I will be freezing these and taking to Easter at the end of the week. My family does not like nuts in their cookies so I left those out and increased the Health bars to 7, and I don’t think it’s too much toffee. I do wish I had cut all of the toffee into smaller pieces. I left a few kind of square-quarter-sized and think they’re too big. I also found that letting them cool for too long on the sheet resulted in the toffee re-forming such that it stuck to the cookie sheet and ended up with the cookie getting ripped as it was removed. Cooling on the sheet for 5 min allowed me to take them off while keeping their shape.

  157. Lindsey

    I’ve made these many times and just love them. I add a little more heath bar than you recommend for more special bites, and I always add the salt on top. Made them for my new team at work today and they were a total hit. Thanks Deb.

  158. Dina E.

    EEK super super unruly dough. I used semi-sweet chocolate so used half the brown sugar but that left really runny dough.. added a little flour.. we’ll see! put one baking sheet in but freezing the rest of the dough after nearly an hour in the fridge.. they look absolutely heavenly. i’ve become really popular in my newsroom making your baked goods. #justsayin. thanks Deb!

  159. I make these wonderful brickle drop cookies using Heath English Toffee Bits ( Bits ‘O Brickle Toffee Bits). Recipe on back of package. I think they are heath bars already crumbled up. Would probab;y work in this recipe. On amazon, ebay, etc. and at some supermarkets.

  160. marilyn

    Ok..am making them now….looks yummy. I searched all morning through Park Slope looking for Varhona 70%…no luck. I finally bought Scharffen Berger 70% at Union Market. Where do you get the chocolate?

  161. deb

    I’ve bought it before at the NY Cake and Baking Supply on 22nd. And Whole Food used to occasionally have it. You’ll be fine with whatever you’ve got.

  162. marilyn

    They did come out great. My husband thought they were a bit like brownie cookies. I just rolled little balls with my hands (after refrigerating dough for several hours)…that worked out fine, not too sticky when cold. I think I will try a different chocolate next time. Thanks so much for the recipe. Sent a bunch off to my son in college and will await his verdict. BTW, your shortcakes are a family hit.

  163. Michelle

    I have made these twice now, and they are awesome. I use the pound-plus (500 grams, or 17.6 oz) of Belgian dark chocolate from Trader Joe’s– only 5 bucks, and 37 squares is about 16 oz. I spoon the batter into a gallon zip-top bag, flatten and squeeze out the air, seal it and put it in the fridge. After 45 min or so, I cut off the top layer of plastic and slice the 10 in x 10 in square into 64 little squares (1.25 in x 1.25 in) that are ready to bake. No sticky mess and perfect, uniform cookies– another take on slice-and-bake. Thank you, Deb! Your recipes are always spot-on.

  164. Deb S

    Made these for Christmas using bittersweet chocolate, Heath toffee bits and pecans. I followed the suggestion to roll into logs and freeze the dough. The cookies turned out perfectly…crackled tops, a little crispy on the edges and chewy, brownie-like moist interiors. They pack quite a chocolate hit, so only a cookie or two is needed to satisfy a mouthful of sweet teeth!

    Tis recipe is another keeper – thanks Deb!

  165. Anne

    These cookies are amazing! I was a little alarmed by the consistency of the dough at first (it’s almost like brownie batter), but they turned out great! I brought them into work this morning and they were gone by lunch :) I’ve got some reserves in the freezer for future cravings. Thanks Deb!

  166. Tucker

    I added flour. I froze the batter. I will not know if it worked until I bake them up tomorrow. (I did not have triple the ingredients). I might have time to do them again Thursday. Cookie plates go out this Thursday, trip North to see family starts on Friday.

  167. Marla Helseth

    Forget half a batch! I’m doubling this recipe right now for Christmas. I made one batch a few weeks back and they were quickly consumed! (Not ALL by me, but close.) So now we’re doubling it for family and friends. But mostly for us. :)

    Great recipe, everyone! Definitely try it. It will be your new chocolate Christmas cookie.

    Oh, I used Ghirardelli bittersweet chocolate. It’s best to use good chocolate.

  168. Leeeeee

    Attention readers: these are THE BEST cookies you will EVER make. They scored me official best Christmas cookie this year, and I was up against some stiff competition! Amazing. Deb, you are a wizard.

    Also, the sea salt is an absolute must.

  169. Merry

    Hi Deb! I tried these out and they are basically fudge consistency – they barely stay in cookie form. Is that right?? Or did I undercook them? I froze the dough overnight in the log form and tried baking my first batch a lot longer than the current ones, but it seemed like no matter how long I tried baking them, I couldn’t transfer them to the cooling rack without destroying them. So then this time around I just slid the entire piece of parchment paper to the cooling rack with the cookies on them. Does that sound right?? I’m a baking novice, clearly :P

  170. Rachel

    I made these last night, was planning on using Daim bars (I’m in UK) but couldn’t find any in the supermarket so I went with Werther’s Originals, which are the closest thing I could find texture wise (they are hard and shatter when smashed with a rolling pin!). I didn’t end up with many toffee chunks, but rather a chewy toffee under layer, with was delicious! So if you can’t find Daim/Heath/Skor, Werther’s do work!

  171. Andrea

    I’ve made this recipe twice now. The first time, I ended up with a mess. The batter was incredibly soft and would not firm up even after 2 hours in the refrigerator. I tried to bake spoonfuls anyway, but they spread like pancakes and no one in their right mind would call them cookies. :( A shame because I love your other cookie recipes and the batter tasted heavenly to boot! Tonight, I tried again, but alas, the same result. I have doubled the flour for the remaining batter, and now it looks more like the one in your pictures. Hoping for the best! I’m thinking that the egregious stickiness is probably due to the humidity in this country (I’m from the Philippines).

  172. Brooke

    Hi Deb – Any suggestions for making these gluten-free? There’s so little flour already I’m almost curious whether it’s entirely necessary. (Of course I know it is…but still.) I’m not GF, but my mom is, so I’m always looking to bake desserts that she can enjoy, too. (Your salted peanut butter cookies are her favorite.) Which type of flour do you think would substitute best in this recipe? Thanks!

  173. Meg

    I second the alternative flour request! Trying to make these for a friend who’s gluten free, wondering if almond or coconut flour would be best? The cookies look ah-mazing, thank you!

  174. David

    I have been making these for a couple of years now, and due again this weekend. I get the most recipe requests for this cookie. Definitely one of the best.

  175. deb

    Brooke — See Comments #100 and #159, both mention making these gluten-free.

    Iswari — It could be lighting, or just the chocolate used. A darker chocolate, of course, darker color. These flatten a little, but maybe not a ton.

  176. Mary

    I absolutely love your recipes. Your salted caramel brownies are regularly requested by friends to bring along to dinners!

    I have a question about these cookies. I’m wanting to make some for work friends, but feel awful that my fiancee has to smell them and won’t be able to have them because most toffee bars have nuts. If I make toffee myself from scratch, will I need to add extra chocolate to compensate for the missing chocolate on the chocolate-coated toffee bars? Sorry if this is a really stupid question. I’m a cookie baking novice.

  177. Emily

    Fantastic recipe with rave reviews all around. I omitted the nuts, and used the microwave rather than a double boiler to melt the chocolate and butter (micro on high for 30 seconds, stir, another 30 seconds, repeat, stirring in between until it’s all melted). It worked great (much faster and easier) and cookies turned out just as well as when I made them with the double boiler. I also sprinkled with coarse sea salt rather than flaky and they were delicious.

  178. Rachel

    Hi Deb! I made these cookies TWICE in three days. They are delicious! I swapped pecans for walnuts, but otherwise followed the recipe exactly. For those struggling with the consistency of the dough, I found that pouring it into a 9×13 inch baking dish and refrigerating it for an hour made it easy to scoop out with a mini ice cream scoop. Thanks for sharing

  179. Zoe

    I made these over the holiday weekend and WOW. I’m relieved we were giving away half the batch because my husband and I have had trouble not eating them at every turn.

    I used pecans instead of walnuts but otherwise, followed the recipe to a T, including using sea salt. Absolutely outstanding. I’ll be making these again.

    I wasn’t able to roll the dough, but once the batter had come out of the fridge and sat out for a little bit, I found I was able to scoop balls out with a spoon and rolled them in my hands. They don’t spread too much and came out looking like something in a magazine.

    A+/Gold Star/10!

  180. liisa

    I love you. I made these on Christmas Eve and 1. Everyone thinks I’m a gifted cook and 2. I now like chocolate cookies. Seriously, i’m not a cookies person but these…changed me.

  181. Rachel Joy

    Once again, Smitten Kitchen for the win! These were my Blizzard 2016 cookie, and a bit hit with all the snow shoveling tired neighbors who got some. SO so very good.

    On the rolling into a log bit, I had trouble with getting my roll not to start sticking when I was rolling then cutting it, even after the batter being well chilled in the fridge. Do you have any further instructions on this or is there another cookie post that explains this method more? Or is it just because this batter is so sticky?

  182. Linda

    I’ve baked a lot of different delicious cookie recipes in my day…but after I baked these, my family said these were the best cookies I have ever made! Nuf said.