Jennifer — Congratulations! Cool completely. Hello. I just sent it to my mother and recently gave it as a thank you to a friend. Thanks Deb! :). This was my first foray into the world of Smitten Kitchen and I can’t wait to explore further. Half the dough I struggled to roll into a log but it was so sticky and soft when warm that this was a challenge. PS-Let me know if you ever want to be part of the Throwdown! – I’m in Australia and had a lot of trouble getting hold of appropriate chocolate bars. Btw, a good friend loves your site and suggested it to me. Just for future indulgence reference, how many cookies would a full batch yield? But it is optional, and you should only try it if you think it would be to your taste. Sent a bunch off to my son in college and will await his verdict. 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! I made these cookies the night before to take to my family’s thanksgiving get together. First, refrigerate the bowl of dough for at least 45 minutes (or longer) till it is reasonably stiff. I ADOREE these cookies. I am wondering if you’ve had anyone have to make high altitude adjustments for these. Learn real cooking skills from your favorite food experts, The iconic magazine that investigates how and why recipes work, American classics, everyday favorites, and the stories behind them, Experts teach 200+ online courses for home cooks at every skill level, Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation, A cookbook recipe exclusively for All-Access members from. I refridgerated the dough for a few hours prior to baking. I have not yet tried the sliced freezer method Deb mentioned above. it is AMAZING! I can’t wait to try these!! Thanks for a fabulous recipe! 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. I used pecans instead of walnuts but otherwise, followed the recipe to a T, including using sea salt. They are a fabulous addition to make your favorite baked goods just a little better. I’m going to have to make some of these. They are heavenly! Thanks! Making them was frankly a disaster. They sound like a bite of heaven! You have evolved into a first rate temptress. Not sure what i did wrong. (Can be made 2 days ahead. Usually my RSS reader loads text first, and then the photos take a while. The best cookies are the ones with a little toffee spilling out the side! Oh, I used Ghirardelli bittersweet chocolate. Can you substitute milk chocolate toffee mix? Those babies rarely make it from the dough stage to full maturation as an actual cookie. Thanks Deb! My house is filled with the heavenly aroma of these cooling. Definitely sprinkle some sea salt on top – the contrast is amazing. 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. seriously? I loooove toffee, and I’m always looking for an excuse to use toffee bits in baking. This year I am entering your chocolate toffee cookie as my favorite cookie recipe. The cookies look ah-mazing, thank you! But mostly for us. I put the roll in the fridge with the rest of the dough still in the mixing bowl. My first was still warm…I will try my hardest to wait for them to cool…(?) They concluded I should open a pastry shop that would sell ONLY chocolate toffee cookies. This worked awesome! 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. I found that they had the texture I always hope for in brownies: chewy, soft and simply delicious. I add a little more heath bar than you recommend for more special bites, and I always add the salt on top. I first made these cookies a few months ago and they came out exactly as you described – moist and chewy. and anything with chocolate and toffee. Very moist and chocolate-y and I hope to make them many more times in the future with different chunks of happiness mixed in. 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. I realize I’m a little late to join the conversation here but, does it matter which kind of brown sugar I use? It would help to know if anyone else had this problem. Made like 60 cookies. Like, you don’t know already everything you need to? I think I will try a different chocolate next time. Second batch stuck to greased pan. These cookies were fantastic and my whole family loved them. Like a brownie and cookie in one. Does that sound right?? I let them cool overnight and sliced them the next day. In a large bowl, cream butter and brown sugar until light and fluffy. 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. Definitely one of the best. They are magnificent and my heath-obsessed mother truly appreciated them for her birthday. These are very delicious candy-cookie hybrids. :). 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. But what differentiates them from other chocolate sugar cookies is the inclusion of dark brown sugar, which, like Sarah Kieffer’s brown sugar cookies (recipe below), gives them the loveliest chew. hey heyhey!! I’ve made this recipe twice now. These are, by far, my favorite chocolate-based cookie. They did come out great. Makes me want one. made these for a thing this weekend, and they were quite a hit. That is readily found in grocery stores. I have started sprinkling maldon sea salt flakes on every batch of cookies that I make. So then this time around I just slid the entire piece of parchment paper to the cooling rack with the cookies on them. (Cannily I had saved several for myself at home.) First rate taste. xx. They were like brownies and completely stuck to the pan. One question: I used Amy’s brand chocolate-covered toffee and it pretty much disappeared into the cookie. Brittany — I made them with Valrhona 70 percent which is much more dark and intense than Ghiradelli. i thought they were delicious and several family members commented so as well. Nope it says 1/2 cup. SO GOOD. Also, mine look much lighter brown than yours…any idea why? Is that too long to keep them in the fridge? I was absolutely disastrous when it came to doing it that way. I made these for the first time today. Okay – I think I need to make these cookies this weekend. Did anyone else have a similar result? oh my dear gods. Seriously, i’m not a cookies person but these…changed me. I made 1/2 recipe using SaraW and Meghan’s suggestion to spread dough onto a wax paper lined quarter sheet pan. Stir in toffee bits. I’m still a novice a baker. OMG, these were fantastic! 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. Everyone loves a classic chocolate chip cookie with a glass of cold milk (or hot mug of coffee). 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. 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. Cooling on the sheet for 5 min allowed me to take them off while keeping their shape. We judge on best tasting, best presentation, & best all around cookie. I made these last night, and after beating it all together I was wondering if I was making fudge or cookies! America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. 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. OK…just made these with 1/2 cup Gluten-free baking flour plus extra 1/2 tsp baking powder and they were FREAKIN’ AWESOME!!! :), 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? Trader Joe’s makes a toffee bar that comes in dark and milk in one box. Okay, these are possibly the best cookies I have ever made. 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. Maybe I can come next year?! Amazingly I hadn’t had a Heath bar until about two months ago. I make these wonderful brickle drop cookies using Heath English Toffee Bits ( Bits ‘O Brickle Toffee Bits). Hi Grocers in our area sell the bits in bags too. 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