These Double Chocolate Cookies are decadent, rich, chewy and packed with chocolate chips! You can customize them with toffee bits, M&M's, mint chips, nuts and more. These cookies are perfect for any time of year!
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Ingredients
- 2 Cups Semi-Sweet Chocolate Chips (I used Ghirardelli)
- 1 ¾ Cups Dark Chocolate Chips (I used Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
- 6 Tablespoons Butter
- 3 Eggs
- 1 Cup Sugar
- ⅓ Cup All-Purpose Flour
- ½ Teaspoon Baking Powder
- 1 ½ Cups Heath Toffee Bits
How to Make Chocolate Toffee Cookies
- Place the dark chocolate chips and butter in a microwave safe bowl. Microwave on 50% power for 1 minute.
- Remove from the microwave and stir. Microwave again at 50% power for 30 seconds, then remove to stir.
- Continue microwaving in 30 second intervals at 50% power, stirring in between until the chocolate has melted. Do not over heat.
- Add the eggs and sugar to the bowl of a stand mixer. Use the whisk attachment to whip the eggs and sugar until thick. About 2-3 minutes.
- Use a silicone spatula to fold the egg mixture into the melted chocolate.
- In a separate bowl, whisk together the flour and baking powder.
- Stir the dry ingredients into the chocolate mixture.
- Carefully fold in the semi-sweet chocolate chips and Heath toffee chips.
- Refrigerate the cookie dough for at least one hour.
- Use a cookie scoop (I used a 1 tablespoon scoop) to scoop out mounds of dough onto a parchment lined baking sheet.
- Bake at 375 Degrees for 9-11 minutes and allow them to rest for at least one minute on the cookie sheet.
- Transfer to a cooling rack, then serve!
More Cookie Recipes:
- Classic Sugar Cookies (Best Sugar Cookies Ever)
- Pumpkin Spice Sugar Cookies
- Melt Away Christmas Cookies
- Gingerbread Sugar Cookies
- Frosted Eggnog Cookies
- Disney's Grand Floridian Chocolate Chip Cookies
- Almond Joy Chocolate Chip Cookies
Check out the How-To Video Below:
Double Chocolate Cookies
Double Chocolate Toffee Cookies are decadent, rich, chewy and packed with chocolate chips and toffee bits. These cookies are perfect for any time of year!
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Servings: 5 Dozen
Calories: 117kcal
Ingredients
- 2 Cups Semi-Sweet Chocolate Chips I used Ghirardelli
- 1 ¾ Cups Dark Chocolate Chips I used Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- 6 Tablespoons Butter
- 3 Eggs
- 1 Cup Sugar
- ⅓ Cup All-Purpose Flour
- ½ Teaspoon Baking Powder
- 1 ½ Cups Heath Toffee Bits optional
Instructions
- Place the dark chocolate chips and butter in a microwave safe bowl. Microwave on 50% power for 1 minute.
- Remove from the microwave and stir. Microwave again at 50% power for 30 seconds, then remove to stir.
- Continue microwaving in 30 second intervals at 50% power, stirring in between until the chocolate has melted. Do not over heat.
- Add the eggs and sugar to the bowl of a stand mixer. Use the whisk attachment to whip the eggs and sugar until thick. About 2-3 minutes.
- Use a silicone spatula to fold the egg mixture into the melted chocolate.
- In a separate bowl, whisk together the flour and baking powder. Then mix into the chocolate mixture.
- Carefully fold in the semi-sweet chocolate chips and Heath toffee chips (optional).
- Refrigerate the cookie dough for at least one hour.
- Use a cookie scoop (mine held 1 tablespoon of dough) to scoop out mounds of dough onto a parchment lined baking sheet.
- Bake at 375 Degrees for 9-11 minutes and allow them to rest for at least one minute on the cookie sheet.
- Transfer to a cooling rack, then serve!
Video
Nutrition
Serving: 1Cookie | Calories: 117kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 27mg | Fiber: 1g | Sugar: 13g
