Rich Chocolate and Sticky Toffee Cookies

Chocolate lovers rejoice as you bite into these dark chocolate cookies with a gooey surprise of sticky toffee bits.

What do you get when you mix chocolate with gooey toffee bits? Just try the recipe below and see. This recipe is great for those who love chocolate but also want a little kick of something new.

The recipe is an adaptation from a book called Milk & Cookies that I have referenced in the past. The cookie base dough that this recipe stems from is a dark chocolate base dough. A variety of adaptations can be made from this simple but delicious chocolate cookie dough.

For the dark chocolate base dough…

  • 2 1/4 cups all-purpose flour
  • 1/4 cups cocoa powder
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups semisweet chocolate chips


1. Preheat oven to 350°. Line two baking sheets with parchment paper. Alternatively, grease two baking sheets with non-stick spray.
2. In a medium-sized bowl, combine the flour, cocoa powder and baking soda.
3. In a large bowl, beat the butter with an electric mixer, starting on a low speed to soften. Increase the speed to medium and beat for about 3 minutes, or until light and creamy.
4. With the motor running, gradually add the granulated sugar and then the brown sugar, beating until very light and creamy.
5. Combine the eggs with the vanilla in a small bowl. Add the egg mixture to the batter and beat to incorporate, scraping down the sides of the bowl with a rubber spatula when necessary.
6. Gradually add the reserved dry ingredients, beating until just streaky.

To create the dark chocolate-toffee version, make the dark chocolate base dough and then follow this recipe…

  •  1 cup toffee bits


1. Prepare the dark chocolate base dough.
2. Using a wooden spoon, stir in the toffee bits (I used the Health toffee variety, which proved satisfactory), until evenly distributed.
3. Using a tablespoon, place balls of 1 1/2 inch-diameter on the prepared baking sheets.
4. Bake for about 15 minutes, or until lightly browned around the edges and set in the center. Do not overbake; these treats are most delicious with chewiness in the center. Transfer the finished cookies to a wire rack to cool.


Originally posted at Swellsweets. Next time, I'll be baking peppermint fudge. 

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