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Chocolate Dipped Chocolate-Chip Toffee Cookies

Delicious toffee and pecan stuffed chocolate-chip cookies dipped in melted milk chocolate. These toffee pecan cookies are soft & chewy with crisp edges!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 8 minutes
Chilling TIme 1 hour
Total Time 28 minutes
Servings 24 cookies
Author Chelsea

Ingredients

  • 12 tablespoons unsalted butter
  • 3/4 cup light brown sugar packed
  • 1/2 cup white sugar
  • 2 large eggs, separated
  • 1/2 tablespoon vanilla extract I LOVE Mexican vanilla in these cookies!
  • scant 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 2 and 1/4 cups white flour
  • 3 Heath Bars
  • 1/3 cup Diamonds of California chopped pecans plus more for topping
  • 2 packages (4 ounces EACH) semi-sweet baking bars or sub milk chocolate bars (whichever chocolate you like best!)
  • Optional: coarse sea salt

Instructions

  1. In a large bowl, place the butter and partially melt. There should still be chunks, but about 75% of the way melted. (It is important to not melt the butter all of the way!) 

  2. Add in the brown sugar and white sugar. Whisk together until just combined and smooth.

  3. Add in 1 large egg and 1 egg yolk. (Discard the whites or save for another recipe.) Add in the vanilla extract and mix.

  4. Add in the salt, baking soda, and white flour*. Mix until just combined being careful to not over mix.

  5. Coarsely chop the Heath Bars, 1 of the baking bars, and the pecans. Mix into the dough (reserve some for later if desired**). Cover the bowl tightly and chill for 1 to 8 hours.

  6. Preheat the oven to 325 degrees F. Line a pan with parchment paper or use a nonstick liner.

  7. Roll balls of dough into tall cylindrical balls (see picture above for shape and size). Place 6-8 cookie balls on a sheet to give the cookies plenty of room to spread.

  8. Bake for 8-12 minutes erring on the side of under-baking which keeps them soft and chewy! Remember the cookies will bake a little more out of the oven, so take them out as soon as the edges start to lightly brown!

  9. Remove from the oven and **press a few additional chocolate or Heath bar pieces into the top if desired (makes them look pretty and ensures chocolate in every bite). Allow to cool on the baking tray for 5 minutes before transferring them to a cooling rack.

  10. OPTIONAL: Dip in chocolate: coarsely chop the last baking bar and place the chopped chocolate in a microwave safe bowl. Microwave in bursts of 15 seconds stirring in between each burst for 15 seconds until melted. Dip half of the cooled cookies into the melted chocolate. Top the melted chocolate with additional pecans or sea salt (or leave them plain.)

Recipe Notes

When measuring the flour, do not press the measuring cup into the bag of flour as that packs in a ton more flour. Spoon the flour into the cup and then level. The flour should completely fill up the cup measurer without being packed in. Measuring the flour correctly is going to give you the most success with this recipe! If the cookies are spreading too much you likely didn't add enough flour; if the cookies are cakey and too thick, you have too much flour.