Toffee crunch chocolate cookies

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“These look absolutely amazing, yummy and delicious!”


1/2 cup (113 grams) butter, room temperature

4 oz (113 grams) semi sweet chocolate, roughly chopped

1/2 cup (100 grams) granulated sugar

1/2 cup (100 grams) dark brown sugar

2 eggs

1 cup (120 grams) all purpose flour

1/2 cup semi sweet chocolate chips

1/2 cup toffee bits

3/4 cup (70 grams) crumbled toffee crunch brownie brittle


  1. Heat the oven to 350F. Line two baking sheets with parchment paper and set aside.
  2. In a small saucepan, add the butter and 4 oz of chocolate. Melt over a low heat, stirring until smooth.
  3. Remove from the heat and stir in the sugars. Let cool for about 10 minutes, stirring occasionally. The mixture should now be warm to the touch.
  4. With a spatula or a hand whisk, beat in the two eggs.
  5. Gently fold in the flour, followed by the chocolate chips, toffee bits and crumbled brownie brittle.
  6. With a medium size ice-cream scoop, drop cookie dough on the prepared baking sheets.
  7. Bake the cookies in the preheated oven for 11-12 minutes or until just set. I prefer to slightly underbake the cookies – this way they will be chewier!
  8. Remove from the oven and let the cookie cool completely before removing them from the baking sheets.

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