Double Chocolate Toffee Cookies


Basically I was craving cookies. And I threw together what I had in the cupboard. Then I proceeded to stuff my face. Let’s be honest here you can never have too many cookies. Make these. Enjoy these. You’re welcome 🙂

I apologize for the picture quality. You see these cookies disappeared too quickly, all I got was a picture of a plate of the cookies I sent to work.


Double Chocolate Toffee Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 2½ Dozen
  • 2 Sticks Unsalted Butter, at room temp.
  • 1 Cup Sugar
  • ¾ Cup Light Brown Sugar
  • 2 Large Eggs
  • 1 TBSP + 1 TSP Vanilla Extract
  • 1¾ Cups AP Flour
  • 1 TSP Baking Soda
  • ½ TSP Salt
  • ¾ Cup Scharffen Berger Natural Unsweetened Cocoa Powder
  • 1 11oz Bag Milk Chocolate chips
  • 1 Cup Heath Toffee Bits
  1. In the bowl of an electric mixer beat butter and sugars until light and fluffy, about 2-3 minutes. Pour in eggs and vanilla and mix until well combined.
  2. In a medium bowl combine flour, baking soda, salt and cocoa powder. Slowly add in dry ingredients to wet ingredients. Stir in chocolate chips and toffee bits.
  3. Let dough sit in the fridge for 30 minutes (This prevents the cookies from spreading too much).
  4. While dough is setting preheat oven to 350F and line a baking sheet with a silpat liner.
  5. Scoop tablespoon size cookies onto prepared sheet and bake for 10-12 minutes. Let cool for 5 minutes on baking sheet and transfer to a cooling rack.


Chocolate Cookie base adopted from Picky Palate  

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      1. Are you in a country other than the US? I don’t recognize the biscoff-spread either. Can you recommend another substitute I might be able to use? From the US

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