Chocolate Chip Toffee Walnut Cookies

18 Dec

This is similar to recipes I’ve seen, though this one has a bit less flour and more fillings. Easy and yummy! The yield depends on the size you roll the dough balls. I came out with 22 (well 21 after I sneaked one fresh out of the oven). I used whole wheat flour, and though I know some may not care for that it makes me feel better about eating so much butter and sugar 😉

Time: 10 min prep, 12+ min cook        Serves: 20-30

Ingredients


  • 1/2 cup butter
  • 3/4 cup packed dark brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup chopped walnuts
  • 1 cup toffee/crushed Heath bar
  • 2 1/4 cups all purpose flour
  • 3/4 teaspoon baking soda

How to make it


  • Evenly position 2 racks in the middle of the oven and preheat to 375F. Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
  • Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
  • Whisk the flour and baking soda in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips, toffee, and nuts.
  • Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
  • Store cookies in a tightly sealed container for up to 5 days.

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