Giant Chocolate Toffee Cookies

from ButterYum
makes 24 cookies


  • 1/2 cup all purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 16 ounces bittersweet or semisweet chocolate, chopped

  • 4 tablespoons unsalted butter

  • 1 3/4 cups packed brown sugar

  • 4 large eggs

  • 1 tablespoon pure vanilla extract

  • 7 ounces chocolate covered toffee bar bit, chopped (Skor, Heath, etc)

  • optional 1 cup walnuts, toasted and chopped (black walnuts would work particularly well here)


  1. In a small bowl, whisk together flour, salt, and baking powder; set aside.

  2. In a double boiler over medium heat, slowly melt the chocolate and butter together until smooth; set aside and cool until lukewarm.

  3. Beat sugar and eggs together for about 5 minutes until thick (I used my stand mixer with the whisk attachment).

  4. Slowly add the melted chocolate and vanilla extract.

  5. Next add the flour mixture, followed by the chopped toffee candy and nuts.

  6. Cover bowl with plastic and chill for 45 minutes.

  7. Preheat oven to 350F.

  8. Use a #20 scoop to portion cookie dough, 2 1/2-inches apart onto half sheet pans lined with parchment or silicone (6 cookies per sheet pan).

  9. Bake for 15 minutes; cool completely before removing.

  10. Store cookies in an airtight container at room temperature.