Chocolate Chunk Toffee Cookies

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After making S’mores truffles last week, I was in the mood for something chocolatey, and single-serve. With the truffles, it’s so easy to just pick up one or two, and then that’s it. They are so rich, it left me craving even more richness and decadence. What can I say, I’m on a roll with the overindulgent desserts.

So, I took to the ever-trusty Pinterest, and found this recipe. This just called to me. I can’t even remember the last time I made (or ate!) a cookie with chocolate chunks. As soon as I saw the recipe, I knew that these were going to the top of the list. I found the original recipe here, and my goodness, check this girl out! Anyone who specializes in cookies is my kind of girl!

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I also decided to go super-indulgent, and didn’t use store-bought chocolate chunks. Paul was wonderful enough to run to the store for me and get me a few large hunks of bulk chocolate so I could chop up my own chunks. Please, trust me and take this route. It makes the cookies feel a little more special because you know that you took the time to chop up the chocolate yourself. However, if you are lazy, or just like the store bought chunks better, no judgement, and buy the bagged version!

These cookies are great for a make-ahead treat, because the dough has to chill from 2 hours to overnight. I decided to make them before work, so I whipped up the dough, went off to work, and when I came home, I baked up some fabulous cookies. Let me tell you, that was a smart choice. Nothing ends off a long day at work better than freshly baked cookies. Life win.
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The texture and taste is also amazing. The sweetness of the chocolate is perfectly balanced by the addition of salt and the toffee pieces. This cookie was right up my alley, so to all my chocolate loving readers, try these. They are pretty fantastic!

Ingredients

Yield: 3 dozen cookies

14 tbsp. butter, at room temperature
1½ c. brown sugar
2 eggs
1 tbsp. vanilla
1 tsp. baking soda
1 tsp. coarse salt
2 2/3 c. flour
2½ c. chopped chocolate chunks, divided
1 c. toffee pieces

In the bowl of a mixer fitted with the whisk attachment, cream butter and sugar together for 3 minutes, until well blended. Add in eggs and vanilla, and blend again for 1 minute longer, until mixture looks paler. Add in baking soda and salt, and mix on medium speed for 30 seconds.

Switch to the dough hook attachment, and turn mixer to low. Slowly incorporate flour, mixing until evenly combined and incorporated. Add toffee pieces and 2 c. of chocolate chunks, and mix again. Chill the dough for minimum 2 hours, maximum 2 days.

To bake, preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mats. Using a large scoop, drop cookies (about 2-3 tablespoons worth of dough) onto baking sheets and top with a few more chunks of the reserved chocolate. Any dough not being used, keep refrigerated.

Bake cookies for 10-12 minutes, until the edges are golden and the tops are just set. Allow cookies to cool 3-4 minutes on the baking sheet, then transfer to a wire cooling rack to finish cooling completely.

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