I don’t actually know what the walnuts would have tasted like, but my version is the new favourite of my entire department. They tasted yummy and everyone loved them at work. and it was easier on the wallet. T. — It is hard to say. My almost 87 year old mother ate several trying to decide if they were cookies or candy! – chilling the batter is crucial and also allows for some flexibility in when you make them. Your email address is required to identify you for free access to content on the site. I would love to try it! Yum. At that point, you should be able to really make the log smoother and more even. EVERYONE LOVES them! It shouldn’t affect the texture in any noticeable way. I omitted the nuts, and used the microwave rather than a double boiler to melt the chocolate and butter (micro on high for 30 seconds, stir, another 30 seconds, repeat, stirring in between until it’s all melted). I made the dough two days ago, refridgerated it and just made them. The salt on top was the perfect finishing touch! :). It’s his fav. Never make it…. Disaster! Croissant marshmallow biscuit. – I’m in Australia and had a lot of trouble getting hold of appropriate chocolate bars. They were a little sweet for my taste, but excellent texture, deep chocolate flavor and my 17-yr-old son said they were “a keeper.” I roughly chopped Trader Joe’s toffee chips- which are small (about 2 inch) bars of both dark and milk chocolate-covered toffee. Although the price seems high (and on Amazon, that is for two boxes), I have used one box for well over a year now and it is still a third full. Maybe I’ll need these to tide me over while I wait for those to be ready to bake. Anyway, the dough was extremely soft — more like a batter — and after chilling in the fridge for an hour it was still pretty soft, but firm enough to scoop. what to do, what to do…. The original recipe called for 1/4-cup scoops of dough but that would make a GIANT cookie and after those GIANT Leite’s chocolate chip ones, I was more than happy to get back to a normal cookie size. Slice and bake option: After struggling a bit to scoop these cookies, I rolled the dough into a log 1.5 inches in diameter and chilled it. PS — I love that you can freeze the dough — I’m definitely going to double the recipe and freeze half of it — I can imagine that I’ll be craving more of these soon :). Absolutely worth it. I overdid it on eating cookie batter and didn’t make it to trying the actual cookies yet, but if the batter is any indication my roommate is right – go make these now! pastry. And…they were Steelers fans. From my understanding, Skor was created to compete with with Heath, before Hershey’s just decided to buy out Heath’s… Do they taste similar, and have similar textures? Tonight, I tried again, but alas, the same result. I did a thick log and ended up with two dozen cookies. But they were still very good. seriously? ;-P. My goodness…….these are the best ever! Brownie Or did I undercook them? 1/2 cup all purpose flour They disappear almost as soon as I make them. I just finished making these cookies and they are absolutely wonderful!!! (I did not have triple the ingredients). Like Elisa above, I also thought I had overbaked ’em, following a burning smell to my horror, so yanked them out a few minutes early (also thinking the premature yanking might have wrecked them if the burning didn’t). Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Maybe I can come next year?! Still delicious, though! Thank you, Deb! I have to try it soon :). They look quite different from yours but are still so yummy. I’m so happy to hear the phrase “fixing to” coming from you! The texture on these cookies is fantastic, and I was quite pleased since whenever I make other kinds of cookies they turn out kind of cakey. After two hours I used the paper to remove the dough and, as I’d hoped, it chilled much more thoroughly than when I left it in the bowl. This is their exact recipe. I had fun, but whoa, I even had chocolate in my hair due to a mishap with an improvised double boiler. do these turn out chewy or more cakey? Thanks for a fabulous recipe! I made these gluten free and they were awesome! I preferred the scoop method to the cut method. My friends love me. i can’t even explain how excited i am to make these cookies! Oh, I used Ghirardelli bittersweet chocolate. I forgot to cool the dough before baking them and out of the oven came some wonderful shiny crackled cookies, not at all similar to yours. Not sure what i did wrong. However, they were not burnt and tasted spectacular. I sliced the block in quarters lengthwise and was able to roll the dough into logs without too much trouble. Notify me of follow-up comments by email. Thanks! A little less than a teaspoonful of dough per cookie yielded about 3-4 dozen, but I forget (most of the cookies were immediately packed away for a gift; the others were devoured before I could count them). Definitely agree with comments to not chop your toffee too finely – the caramelized bits ooze out the side and are super delicious! 4 large eggs Should be a time saver from opening 25 candy wrappers and chopping them up. I forgot I still had the dough in the freezer from a month ago and am pulling it out now to have for dessert! Thank you thank you thank you!! So when I opened this up, all I could see was the single line “Chocolate toffee cookies,” and nothing else but white space. They look way too amazing to pass up! After mixing everything together I lined a 13″ x 9″ pan with waxed paper (I’m sure plastic wrap would have worked too) and put the dough in, spreading it out so it was roughly level. i used safeway bakers semisweet chocolate for the most recent batch, however, and noticed no difference (and neither did my friends). OMG, these were fantastic! Then sliced and they baked up beautifully. Why not scoop it ouf directly into my mouth?”. For ex, I scooped 1/2 cup of dry (which, according to King Arthur, should weigh 60g). Then this morning I put the whole block of it on my counter and used a pizza cutter to chop it into 1″ squares, like break-and-bake dough. It was soooo yummy! I get the most recipe requests for this cookie. I think my cookies are going to be big, but I’m hoping they will be good. the salt on top makes them wonderful! i awarded you with a fancy excellent blog award on my site! Favorite Chocolate Chip Cookies are one of the first recipes I shared on the blog years ago and they still get plenty of play in my kitchen.. Gorgeous. Fabulousness! Cake and Baking Pan Size Conversions ... Toffee Chocolate Chip Cookies Toffee Chocolate Chip Cookies. Tiramisu caramels tiramisu marshmallow pudding pastry. Fabulous, Deb. I also sifted my chopped Heath Bars to remove some of the sandiness so it would be more pure chunks. That makes a huge difference in a relatively dry recipe like this one. Any recipe with these ingredients needs to be doubled at least. Cool mixture to lukewarm. Making them was frankly a disaster. YUM!!! 2. I just rolled little balls with my hands (after refrigerating dough for several hours)…that worked out fine, not too sticky when cold. These are very delicious candy-cookie hybrids. A full recipe spread onto the same quarter sheet pan will make a thicker cookie but I did like them thin so I think I’ll divide dough onto two quarter sheet pans. OK….Yum! … I love you. Cookies like these don’t survive long in my house. I made the batter last night and poured it into a parchment-paper lined quarter sheet pan to chill in the fridge. Rating: 4.52 stars 117 Ratings. I’ve made a few of your receipes and love the look of these cookies but I’m in the Uk and we don’t have heath toffee bars and I’m not really sure what the equivalent is here. Thank You Deb for the recipe! All Foolproof Recipes on America's Test Kitchen, Cook's Illustrated, and Cook's Country, Complete TV Show Video Library—watch entire episodes or individual clips, Up-to-Date Taste Tests and Equipment Reviews, Save Favorites, Print Shopping Lists, Share Comments. Crispy outside, chewy center. Half a batch? Cooling on the sheet for 5 min allowed me to take them off while keeping their shape. Iswari — It could be lighting, or just the chocolate used. 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