Triple Chocolate and Toffee Cookies




These Cookies are so good! They are the chocolatey-est, chewiest cookies ever. 

These cookies are the kind of cookies that make people turn and look at you as if to say, 'God damn, what sort of wizardry is this?!'


These Triple Chocolate and Toffee Cookies have a ton of chocolate and toffee in every single bite.

When warm, straight out of the oven the cookies are filled top to bottom with molten puddles of melted chocolate and toffee, so epically delicious you will literally not be able to stop yourself having a second and probably third cookie. When cooled the cookies reach new realms of chewy deliciousness, studded with three different types of chocolate and heavenly chewy toffee.


As with most cookie doughs you can store this cookie dough in the fridge for up to a week. Simply transfer the dough to a sheet of greaseproof paper and roll into a log. That way warm chocolate cookies will be just a 12 minute bake away throughout Christmas. 'Tis the season after all.


Triple Chocolate and Toffee Cookies

Makes approx. 30 cookies

260g plain flour
25g cocoa powder
1 tsp baking powder
1 tsp bicarbonate soda
1/2 tsp sea salt

200g unsalted butter, room temperature
90g golden caster sugar
130g light brown sugar
2 medium eggs
1 tsp vanilla paste

75g dark chocolate, chopped into small chunks
75g milk chocolate, chopped into small chunks
100g white chocolate, chopped into small chunks
125g chewy toffee, chopped into small chunks


To Make the Cookies:

Preheat the oven to 170C 

Line three cookie trays with baking paper and set aside. 

In a medium sized mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.

In a separate large mixing bowl, beat together the butter and both sugars. Add each egg one at a time, beating well after each addition. Add the vanilla paste and mix until completely combined. 

Add the flour mixture to the butter mixture and stir until completely incorporated. Add the dark, milk and white chocolate chunks and the toffee chunks and mix until evenly distributed.

Roll the dough into balls (around the size of golf balls) and place the dough balls on the prepared cookie trays. 

Bake the cookies for around 12 minutes or a minute or two longer if you prefer a crisp cookie. 

Allow the baked cookies to cool on their trays for a few minutes before removing and placing on a wire rack to cool completely.


Enjoy!

CONVERSATION

1 comments:

Amy said...

I made these today and they are fantastic. Thank you for the recipe.

Instagram

Follow Us