Double Chocolate Toffee cookies
I love heath bars. I love heath bar ice cream. I love health bar ice cream bars….I love heath bars crunched up in chocolate shakes….
These cookies are some that I came up with when our local grocery had toffee pieces on clearance for almost nothing. They are sooo good….
- 1/2 c unsalted butter
- 1/2 c butter flavored crisco OR spectrum organic shortening
- 3/4 c white sugar
- 3/4 c brown sugar
- 2 eggs
- 1 tbs mexican vanilla
- 2 c flour
- 1/2 c hershey’s dark cocoa
- 1 tsp baking soda
- 1 tsp salt
- 2 c white chocolate chips
- 1/2 c pecans or walnuts
- 1 c heath bar chopped up or toffee pieces
- Cream butter, crisco, sugars, eggs and vanilla until light and fluffy
- Add dry ingredients
- Fold in chips, nuts, and toffee.
- Chill for 30 minutes.
- Drop by tsp on silpat or lightly greased cookie sheets
- Bake for 8-10 minutes until just barely done
- Cool
- About 4 doz depending how much of the dough you eat
- *I dont like using the crisco and sometimes I will use all butter but all butter will make the cookies flatter.. I have also recently started using organic shortening (no trans fats) and I really like it.
Tags: Chocolate, chocolate-cookies, Cookies, dark-chocolate, heath-bar, white-chocolate-chips
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POSTED IN: Cookies
12 opinions for Double Chocolate Toffee cookies
djm
Jun 15, 2007 at 6:37 am
Ifound out what I’m doing today! They sound very good. What is mexican vanilla though? I’ve got regular vanilla extract, the Watkins double strength and even pods but no mexican.
Marye
Jun 15, 2007 at 10:08 am
mexican vanilla is stronger than what we commonly find here…If you make your own with vodka and vanilla bean or bourbon and vanilla bean then you can probably get the same strength.
If you are hunting for it though, be aware that some mexican vanilla contains coumadin, which we use medicinally as a prescription blood thinner..you don’t want that.
If you don’t have mexican vanilla, double the amount of vanilla you use. :)
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Aug 27, 2007 at 8:56 pm
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mosaicmama
Aug 29, 2007 at 4:49 pm
Can someone help with my naivete. I love the idea of baking ahead but I have no experience with freezing. Do you freeze the dough or do you bake the cookies and freeze those? Any advice would be so appreciated.
Marye
Aug 29, 2007 at 5:04 pm
mosaicmama-
you can freeze the dough OR the cookies. Most drop cookies freeze very well by any method. What I like to do is drop the dough by teaspoonful on the cookie sheet very close together and stick the whole thing in the freezer for a couple of hours..then drop the frozen dough in a ziploc and you can just pop them on a cookie sheet when you want to have fresh cookies. No need to thaw.
Just dont do that when your husband has just put fresh fish he caught in the freezer. :/
Baked cookies freeze well for about 3 months. Hope that helps!
mosaicmama
Aug 29, 2007 at 5:09 pm
thank you so much. i can’t wait to get started!
OMFG
Aug 30, 2007 at 2:34 am
Eplain to me why we need
3/4 c brown sugar
thats just racist.
Liv
Oct 1, 2007 at 4:38 pm
where’s the temp??
Marye
Oct 1, 2007 at 5:45 pm
Sorry!
The temp is 350
Stacy
Dec 5, 2007 at 8:52 pm
Am I going crazy or did you add 2 cups of flour after this was posted? Cuz I read it many times, even writing things down to get from the store and never saw the flour . . . yeah cookies didn’t turn out. :(
I will try again another time.
Carolina
Dec 14, 2007 at 2:37 pm
i love to bake and know in the holidays theres even more reasons to heat up the kitchen, i love looking for new ideas on any cookies, i will try the recepie and let you know wqhat i think. Thank you :)
Meera
Feb 14, 2008 at 6:24 am
PLEASE HELP =)
Im looking for a basic recipe for cookies, nothing too fancy, but i cant seem to find one =(
I remember making these nice american style cookies at high school but cant find the recipe =P
thanks in advance,
meera x
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