• Barth Bakery

Double Chocolate Toffee Crunch Cookies

Updated: Mar 17

Why choose just one cookie when you can have two?! With a double dose of chocolate, the chocolate half is soft, thick, and fudgy, while the toffee half is chewy in the middle yet crispy on the edges and loaded with toffee pieces.






Makes about 18 jumbo cookies


Ingredients

Double Chocolate Toffee Crunch Cookies

  • 1 cup salted butter, softened

  • ¾ cup granulated sugar

  • ¾ cup light brown sugar, packed

  • 1 tsp salt

  • 1 tsp baking soda

  • 2 large eggs

  • 2 tsp pure vanilla extract

  • 2 ½ cups all-purpose flour

  • 1 ⅓ cups dark chocolate chunks (or large chips), divided

  • ¾ cup toffee bits


Directions

Double Chocolate Toffee Crunch Cookies

  1. Preheat oven to 375°F. Line baking sheets with parchment paper.

  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. Add both sugars, salt, and baking soda and beat on medium speed for 2 minutes, scraping down the sides of the bowl as needed.

  3. Beat in the eggs and vanilla until combined. Then beat in the flour until incorporated.

  4. Place half of the dark chocolate chunks (⅔ cups) in a small microwave-safe bowl and microwave on high at 30 second intervals, stirring well after each interval, until the chocolate is melted and smooth.

  5. Divide the dough in half. Stir the melted chocolate and the remaining chocolate chunks into half of the dough. Stir the toffee bits into the other half of the dough.

  6. Pinch off a chunk of the chocolate dough (about 2 Tbsp) and roll it into a ball. Pinch off a chunk of the toffee dough (about 2 Tbsp) and roll it into a ball. Squish the two balls of dough together and roll into a single large ball. Place the ball onto the prepared baking sheet and gently flatten with the palm of your hand until you have a disk that’s about ¾-inch thick. Repeat this process with the remaining dough, placing the disks at least 3 inches apart on the baking sheets.

  7. Bake the cookies for 12 to 15 minutes or just until the edges are light golden brown. Allow the cookies to cool on the baking sheet for 2 minutes, then remove the cookies to a wire rack to cool.


Note: I do not recommend making the dough in advance because the chocolate dough does not refrigerate well.

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