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Easter Recipes, Sweets

Chocolate Toffee Cookies



These are the richest, chocolatiest cookies ever. There is very little flour in them. If you have resisted buying parchment paper, give in and buy it for these. They are really better and don’t stick if you use it.

You need to make the batter for these cookies either in the morning or the day before and let the batter chill for at least 2 hours.

Chocolate Toffee Cookies
1/2 cup all purpose flour

1 tsp. baking powder
1/4 tsp. salt

Combine flour, baking powder and salt in a small bowl.

Set aside.

In a glass bowl microwave for 2 minutes:

12 oz. semisweet chocolate chips (I like Nestles)
1/4 cup (1/2 stick) butter
 Stir until melted and smooth. Microwave an additional 30 seconds if needed. Set aside to cool.
1 3/4 cups packed brown sugar
4 large eggs
1 Tablespoon vanilla extract
Using an electric mixer, with a paddle, beat sugar and eggs in a bowl until thick, about 5 minutes. Set the timer and go the whole five minutes.
Add the melted chocolate and the vanilla to the beaten egg mixture.  Beat on low until blended.   On low speed, stir in flour mixture, then stir in Heath bars and nuts.


5 (1.4 oz) Heath bars, hit with a hammer coarsely chop

1 cup toasted pecans, chopped

(to toast, place nuts in a single layer on a cookie sheet, bake at 350 for 5 minutes, stir and bake another 2 or 3 minutes)

Or you can buy these yummy toasted and salted pecan halves at Trader Joe’s.  (sorry if you don’t have a Trader Joe’s yet!  They are great!)


Cover and chill batter until firm. (over night is best, but 2 hours will work).  You can’t skip this.  The batter is pretty runny before it is chilled. 

Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Drop batter with a 1/4 cup ice cream scoop onto paper, (don’t try to make them smaller, they are not nearly as good) spacing 2 inches apart.
Bake just until tops are dry and cracked but cookies are still soft to touch. About 18 minutes. Always start checking your cookies 2 to 3 minutes before the time is up. Time will vary the longer your oven is on.
Remove from oven and slide the parchment off the cookie sheet with cookies on it to cool.
Serve with a glass of ice cold milk? Hungry? Bet you wish you started them this morning.


By Therese, February 21, 2014
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