I would love to try it! My kids were crazy for them. I added a couple extra tablespoons of butter, but it was still grainy and thick. They look quite different from yours but are still so yummy. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. I’m not always this precise, but I found that this procedure did produce 72 cookies of the same size. Do you only do this with cookies which require salt and do you use the same measurements? 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. These cookies were my introduction to The Smitten Kitchen in 2011 when a friend brought them to our Super Bowl party. Since the kitchen is still under construction, I had to use a friend’s kitchen to bake them off but after seeing these on your blog, I couldn’t wait another moment to bake them. I made this recipe with half bittersweet half semi sweet and didn’t add the walnuts but they still turned out great! Did the chocolate split? One year ago: Oatmeal, Chocolate Chip and Pecan Cookies (It is uncanny. or after I go to the grocery store, and Stuffmart, and all the other things I do on payday. – sea salt: yum. She works in our kitchen making cookie dough! I tried a wooden spoon at first, but it snapped in half! You might want to check out the comment guidelines before chiming in. Can’t really think of any snack containing hard toffee, actually. I found your website recently and I love it. I have not yet tried the sliced freezer method Deb mentioned above. These are heavenly. What a terrific friend! 1/2 teaspoon salt I’m a huge fan of toffee. I have started sprinkling maldon sea salt flakes on every batch of cookies that I make. They will definitely go on the Christmas cookie list. I didn’t mean room temperature; just warmed up enough that you can scoop them. The 2 other logs were wrapped and frozen for another day. These cookies came about when my friend asked me to bake something that he could bring to an event he was going to. I was a bit concerned. Should be a time saver from opening 25 candy wrappers and chopping them up. If you want it to be extra perfect, sometimes I will get it as close to a neat log as I can while it is soft then transfer it to the fridge until it just begins to firm up. I’ve bought it before at the NY Cake and Baking Supply on 22nd. So when you give a homemade food … I’m a follower of your blog and lover of all things made by Deb Perelman. I chopped my bars very coarsely and once the cookies cooled I had chunks of crunchy toffee throughout. Thanks so much…I love making cookies and these are pretty close to the top. And my best friend is going to love me forever, because I’m taking half of them to her place tonight. I sandwiched some vanilla ice cream with these for a friend’s bday, and let me just say, it was one of the best food ideas I’ve had in a while. these cookies = heaven. I have a gigantic batch of mush in my kitchen now – these things didn’t bake at all, even after I left them in the oven for around 20 minutes. My homemade toffee melted while baking and oozed out and puddled at the bottom of each cookie. I didn’t bother with slice-and-bake, either — just chilled an hour or two, then dropped spoonfulls. Shelly — Sorry, I’m unfamiliar with the brand but if it seemed less brittle or hard, it might have just been something that melted faster than the cookie baked, unlike some of the bigger candy brand’s versions. These cookies were fantastic and my whole family loved them. World Peace cookies were the best cookies I ever made. I also got a great brownie-like consistency from the cookie itself. I think I love you Deb. next time i might go with 7.) Especially with a sticky dough like this one? Fantastic! And so, a question. My chocolate seized and I had to add quite a bit of oil to loosen it about a quarter cup— as a result my batter was very runny. “Dajm (or Daim, or Dime in the UK) was created after research into a similar product produced by the American company Heath. Plus, the sea salt gives it great balance. I was only saying last night I should make some chocolate cookies. Well, I was going to make some chocolate hazelnut crinkle cookies for my friend’s birthday… but i THINK you’ve sold me on toffee. I’m wanting to make some for work friends, but feel awful that my fiancee has to smell them and won’t be able to have them because most toffee bars have nuts. Um, let’s just say that these tasty little suckers have officially become a food group in my diet since I have made them. Why am I always on the same exact topic a year later?) 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 :). Deb — I have a near complete hatred of nuts in cookies. Deb, made these yesterday for a picnic today and they turned out pretty well (definitely better cooled.) Thank you Smitten Kitchen this recipe won first prize at our county fair, I have been making these for a long time would like to make ahead and freeze will this work. They are magnificent and my heath-obsessed mother truly appreciated them for her birthday. I have a very similar recipe that calls for peppermint extract (no Heath bar, obvs), and they are delish. I like the not-too-crispy texture. it was great to give fresh cookies to people each day. Stir in flour mixture, then toffee and nuts. The tins need to be greased really well, or silicone pans would be even better, but the texture was superb. Would you recommend making brownie type bars out of them? WOW! Things you need… 1 cup butter, softened 1 1/2 cups dark brown sugar 1 egg, room temp 2 tsp pure vanilla extract 1 cup shredded coconut 1 1/2 cups all purpose flour 1 3/4 cups large rolled oats 1 1/2 tsp baking soda 1/4 tsp baking powder 1 tsp espresso powder (optional, but highly recommended) 1/2 tsp cinnamon I have all the ingredients on hand – time to get baking. (Unfortunately, I may not get around to that list until sometime this spring…). yummmm. Perfection. I left a few kind of square-quarter-sized and think they’re too big. I love giving homemade gifts for Christmas now especially more than ever. I don’t see the yield listed anywhere. Thanks for the recipe! In case anyone is wondering out there, in Canada we’d call them Skor bars. 5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped* These are definitely next on my list of things to bake! Buttery rich milk chocolate chip cookies with milk chocolate covered toffee pieces. I’m relieved we were giving away half the batch because my husband and I have had trouble not eating them at every turn. LOVE the icebox option, that is the easiest way for me to do things, by far– and it helps me not eat all of them at once! These Chocolate Toffee cookies are definitely worthy of any cookie exchange. i thought they were delicious and several family members commented so as well. They were totally flat (and burned). :). In fact, I would put them in my top 3 list of favorite cookies. Now the dough is rock solid, and I am having a really hard time scooping it out. I just made a batch of these cookies to brighten the long stay at home during the Coivd-19 quarantine. The best cookies are the ones with a little toffee spilling out the side! I will def let you know. That person rolled the dough into 1 1/2 inch log and cut 1/2 inch thick cookies. My wife said “Get these out of the house. Like, you should only try it today are amazing!!!... 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