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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 3/4 Cups Dark Chocolate Chips (I used Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
  • 6 Tablespoons Butter
  • 3 Eggs
  • 1 Cup Sugar
  • 1/3 Cup All-Purpose Flour
  • 1/2 Teaspoon Baking Powder
  • 1 1/2 Cups Heath Toffee Bits

 

Ingredients for Double Chocolate Cookies

 

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.

 

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.

 

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.

 

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.

 

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.

 

Use a silicone spatula to fold the egg mixture into the melted chocolate.

 

  • In a separate bowl, whisk together the flour and baking powder.

 

In a separate bowl, whisk together the flour and baking powder. Then mix into the chocolate mixture.

 

  • Stir the dry ingredients into the chocolate mixture.

 

Stir the dry ingredients into the chocolate mixture.

 

  • Carefully fold in the semi-sweet chocolate chips and Heath toffee chips.

 

Carefully fold in the semi-sweet chocolate chips and Heath toffee chips.

 

  • Refrigerate the cookie dough for at least one hour.

 

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.

 

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.

 

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!

 

Transfer to a cooling rack, then serve!

 

More Cookie Recipes:

 

Check out the How-To Video Below:

Double Chocolate Cookies Video Thumbnail

 

View the Web Story Here

Double Chocolate cookies on a cooling rack

Double Chocolate Cookies

Yield: 5 Dozen
Prep Time: 30 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 40 minutes

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!

Ingredients

  • 2 Cups Semi-Sweet Chocolate Chips (I used Ghirardelli)
  • 1 3/4 Cups Dark Chocolate Chips (I used Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
  • 6 Tablespoons Butter
  • 3 Eggs
  • 1 Cup Sugar
  • 1/3 Cup All-Purpose Flour
  • 1/2 Teaspoon Baking Powder
  • 1 1/2 Cups Heath Toffee Bits (optional)

Instructions

  1. Place the dark chocolate chips and butter in a microwave safe bowl. Microwave on 50% power for 1 minute.
  2. Remove from the microwave and stir. Microwave again at 50% power for 30 seconds, then remove to stir.
  3. Continue microwaving in 30 second intervals at 50% power, stirring in between until the chocolate has melted. Do not over heat.
  4. 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.
  5. Use a silicone spatula to fold the egg mixture into the melted chocolate.
  6. In a separate bowl, whisk together the flour and baking powder. Then mix into the chocolate mixture.
  7. Carefully fold in the semi-sweet chocolate chips and Heath toffee chips (optional).
  8. Refrigerate the cookie dough for at least one hour.
  9. Use a cookie scoop (mine held 1 tablespoon of dough) to scoop out mounds of dough onto a parchment lined baking sheet.
  10. Bake at 375 Degrees for 9-11 minutes and allow them to rest for at least one minute on the cookie sheet.
  11. Transfer to a cooling rack, then serve!

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