Double-Chocolate Toffee Cookies

Soft, rich, and packed with texture, these Double-Chocolate Toffee Cookies combine cocoa, chocolate chips, caramel bits, and chunks of toffee for a decadent cookie experience. Each bite delivers layers of sweetness and crunch, making them a favorite for dessert trays or as an indulgent afternoon snack.

Recipe Information

Total Time:

Yield:

3 dozen cookies

Ingredients

½ cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

½ cup unsweetened cocoa powder

1½ teaspoons baking powder

¼ teaspoon salt

1 (12-ounce) package semisweet chocolate chips (2 cups)

1 (11-ounce) package caramel bits

6 (1.4-ounce) milk chocolate English toffee bars, coarsely chopped

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Directions

In a mixing bowl beat together butter and sugar with an electric mixer. Beat in eggs and vanilla.
In a medium bowl stir together flour, cocoa powder, baking powder and salt; add to butter mixture and beat until combined. Stir in chocolate chips, caramel bits and chopped toffee bars. Cover and refrigerate for 30 minutes or until dough is firm enough to handle.
Preheat oven to 350°F. Roll tablespoons of dough into balls. Place 2 inches apart on lightly greased cookie sheets. Bake for 12 minutes or just until tops are set. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool.