They are loaded with dark chocolate chips and Heath toffee bits. They are really easy to make, and will make your favorite chocolate lovers very happy.
The dough for these cookies is pretty liquid when mixed up, so when you scoop it onto your baking sheet, You’ll probably worry about how the cookies will turn out.
You know how when you make chocolate chip cookies and the dough spreads so much that the only things that are standing up are the chocolate chips? Yeah, that’s what these things looked like in the middle of baking. You can just imagine what unladylike words were coming out of my mouth.
Fortunately, just as I was about to give up, the cookies puffed up and stood proud.
For my own sanity, I chilled the dough a bit in the refrigerator while waiting for the first batch to bake. While all of the cookies turned out equally as moist and delicious, the ones from the chilled dough came out a bit more symmetrical. Just a tiny bit.
The most amazing thing about these cookies is that there is only 1/4 cup of flour in this dough for 30 cookies. Do not be tempted to add any more flour, as much as you might want to. If you add more flour, the cookies will be dull (not shiny), and not as moist. These cookies will firm up as they are cooling. Trust me.
These are pretty much a bittersweet chocolate cookie candy bar. I took some to work, and they quickly disappeared.
This month, the #CreativeCookieExchange bakers are making drop cookies. What are drop cookies you ask? They are cookies that are mixed up and then dropped onto the cookie sheet with a spoon or cookie scoop. Drop cookies are pretty much the easiest cookies to make. No rolling pin, cookie press, cookie cutter, or cookie mold required.
After the recipe, check out the recipes from the rest of the Creative Cookie Exchange bakers.
Chocolate-Toffee Crinkle Cookies
- 8 ounces bittersweet chocolate, roughly chopped
- 2 tablespoons unsalted butter
- 3/4 cup (6 ounces) light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/4 cup (1.1 ounce) unbleached all purpose flour
- 1 cup (5 1/8 ounces) toffee bits
- 1 cup (6 ounces) dark or semi sweet chocolate chips (either mini or regular sized)
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Melt the bittersweet chocolate and butter in the microwave at 50% power at 30 second intervals. Stir between intervals until smooth.
- In the bowl of a stand mixer, beat the sugar, eggs, vanilla, baking powder, and salt until combined. Add the melted and cooled chocolate mixture and beat until combined.
- Stir in the flour, chocolate chips, and toffee chips.
- Chill the dough for about 10 to 15 minutes in the refrigerator.
- Using a tablespoon cookie scoop, drop the dough onto the prepared baking sheets.
- Bake the cookies, one sheet at a time, for about 12 minutes. Let cool on the baking sheet for 7 to 10 minutes, and then cool completely on a wire rack.
- Store in an airtight container for up to 3 days. The cookies can also be frozen for up to 30 days. They would also be awesome for ice cream sandwiches.
Yield: 30 cookies
Recipe adapted from The King Arthur Flour Cookie Companion (the 2004 edition).
We are kicking it old school this September with Drop Cookies! Keep reading to see what craggy and chewy masterpieces everyone came up with…
You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made: