To Liz from the UK, I think you could probably get away with substituting Dime bars for the chocolate covered toffee bars even if they’re not the exact equivalent. Hi Deb! Any ideas about what happened or what I need to do differently next time? I didn’t end up with many toffee chunks, but rather a chewy toffee under layer, with was delicious! They pack quite a chocolate hit, so only a cookie or two is needed to satisfy a mouthful of sweet teeth! I’ve baked a lot of different delicious cookie recipes in my day…but after I baked these, my family said these were the best cookies I have ever made! ‘Nuff said! I stuck it in the fridge for several hours, and then tried to roll logs, as suggested, but the dough just stuck to the counter (and the wax paper, and the plastic wrap, and most other surfaces). ANy ideas ?? xx. These cookies are for the WIN! i just cut down on the sugar to compensate! © 2020 America's Test Kitchen. They are amazingly good! Place chocolate and butter in a microwave-safe bowl and heat on 50% power for two minutes. Am I Missing it? Remove from over water. I just pulled these out of the oven and they are AMAZING!! Only chocolate chip. Do you only do this with cookies which require salt and do you use the same measurements? Left dough in fridge for about an hr. I was talking about them to my friend today and my roommate literally bounded down the stairs into the kitchen and asked “what about those chocolate cookies, are you making more?” The two guys I live with watch them cool and ask me “so…how many of these can we eat?” I’m definitely making these again when I have another afternoon to cover the walls in chocolate. They are closer to a brownie than a cookie. It might be beyond repair… but it is hard to say from afar. : ). I also used the salt. I’m making these RIGHT NOW! OK…just made these with 1/2 cup Gluten-free baking flour plus extra 1/2 tsp baking powder and they were FREAKIN’ AWESOME!!! made these for a thing this weekend, and they were quite a hit. First – awesome crunchy brownie corner chewiness (we nearly come to blows over the corner pieces from the brownie pan in our house). I LOVE chocolate and toffee, though I might substitute pecans for walnuts. Toffee and chocolate…yes! You’ll be fine with whatever you’ve got. Btw, a good friend loves your site and suggested it to me. What am I doing wrong? Should be a time saver from opening 25 candy wrappers and chopping them up. Literally. Put dough in freezer for 4 or 5 hours and it firmed barely enough to scoop/spoon. These look amazing! I used chopped pecans instead of walnuts, heath bits, and a tablespoon of rum instead of vanilla (as I was out–the horror). I tried these out and they are basically fudge consistency – they barely stay in cookie form. I was a bit concerned. Its right there with the chocolate chips and peanut butter chips, I always keep a bag of each in my pantry they are good on just about EVERYTHING. After 45 min or so, I cut off the top layer of plastic and slice the 10 in x 10 in square into 64 little squares (1.25 in x 1.25 in) that are ready to bake. Does that sound right?? I’m okay in believing the flour level is right, but good grief. Everyone who has tried them, loved them. They concluded I should open a pastry shop that would sell ONLY chocolate toffee cookies. Thanks! I brought them into work this morning and they were gone by lunch :) I’ve got some reserves in the freezer for future cravings. And I had done my best to fluff the flour prior to scooping. I shared the link with my readers today! At the time when I wrote this (10 years ago), toffee mixes weren’t common in grocery stores yet! Forget half a batch! I just made the peanut butter cookies you adapted from the magnolia bakery cookbook. Thank you for posting something every day. so thanks for being great! I used pecans instead of walnuts but otherwise, followed the recipe to a T, including using sea salt. After that picture of the finished dough, I am asking myself “why bother baking? They will definitely go on the Christmas cookie list. Notify me of follow-up comments by email. These just changed my life and blew my mind at the same time! I baked the cookies and of course wanted to eat one almost straight out of the oven while still warm — it was good but not great. I LOVE that your recipes have that nice balance of salt in them…I’m wondering if anyone has tried just plain old sea salt? Your recipe says the cookies may be made 2 days ahead and stored in airtight containers. They were delightful! I made these!! Lovely photos, too! I’m a single, 36-yr old attractive woman who doesn’t have a problem getting attention from men. Because of this cookie, you will have more readers. Thank you! According to my math, that’s enough for 4 recipes of these cookies! Trying to make these for a friend who’s gluten free, wondering if almond or coconut flour would be best? Gorgeous and delicious. They did come out great. 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). I refridgerated the dough for a few hours prior to baking. May 20, 2020 - Explore Jen Partica's board "2019 Holiday cookies" on Pinterest. But my family just adored them. 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! pastry. BTW, I’m wishing NaBloPoMo was EVERY month, it feels like Christmas getting a new SK post every day! These are my fave cookies in the world. I agree with Marly on the disaster part of this. Fruitcake topping tart caramels wafer donut topping pie 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. And after looking at your pictures of them, I don’t know if that would be possible. OMGosh, those look amazing! I added 1.5 sticks of butter instead of .5 sticks Should I just add more flour, or are they ruined? Preheat oven to 350°. Thanks Deb! I have to have these. Mine were flat and crispy and the chocolate flavor dominated so much so that the toffee flavor was hardly noticeable. I think eating them would completely transform me into a puddle of some sort. Anyway the only problem with that was how long it took to bake, over an hour and the middle was still gooey, which i don’t mind. Maybe I’ll need these to tide me over while I wait for those to be ready to bake. My mother in law makes HEATH BAR BROWNIES, similar to these and they are so decadent! Just how versatile do you think this recipe is to different additions? My yield was 4 dozen exactly with average final cookie size about 2.5 inches (range 2-3 inches). That crispy/chewy rich chocolate and cold cold vanilla. If you try them, I’d love to hear back how it went. I got chocolate EVERYWHERE. They look so so SO good! I froze the batter. However, they were not burnt and tasted spectacular. 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? Next time I’ll cool less and wrap in plastic wrap before it gets too firm. didn’t do the salt on top but i’m sure they were just as good without it. Hi Deb, I’m wondering if you can help me out on something. I’ll definitely try making these again. I see what you mean about resisting them right out of the oven–there was definitely some mouth burnage with the first batch. Okay, it may be the cookies, but I think our way of talkin’ is seeping upwards, ya’ll! I have made the dough, but not yet baked the cookies. surpassing the transcendence of World Peace Cookies?! I made this recipe with half bittersweet half semi sweet and didn’t add the walnuts but they still turned out great! We judge on best tasting, best presentation, & best all around cookie. – sea salt: yum. I made the dough two days ago, refridgerated it and just made them. I tried a wooden spoon at first, but it snapped in half! Or you could just boil your own toffee, which is really easy. In case anyone is wondering out there, in Canada we’d call them Skor bars. Thanks for a fabulous recipe! 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. Oh. Marty’s right – outside of the US, the closest thing to Heath is Daim, which you can get reasonably cheaply at most Ikea’s (I grabbed some here in Holland for this recipe). I’m thinking of omitting the nuts and using the cookies for ice cream sandwiches! These look wonderful…! I have all the ingredients on hand – time to get baking. The batter was incredibly soft and would not firm up even after 2 hours in the refrigerator. These look amazing, but… I don’t think we have Heath Bars over here (Israel). In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Everyone loves a classic chocolate chip cookie with a glass of cold milk (or hot mug of coffee). EVERYONE LOVES them! As much as I love chocolate cookies, I will always be a spice girl….oatmeal raisin, pumpkin, and my new all-time favorite cookie : Ginger Snaps. Line 2 large baking sheets with parchment or waxed paper. Powder sugar plum liquorice. I rushed through it and came out with indiscernible cookie borders. So i made the cookies into bars, i don’t know if i would try this again. As long as you chill it enough, they really aren’t too bad to scoop. She works in our kitchen making cookie dough! These cookies were my introduction to The Smitten Kitchen in 2011 when a friend brought them to our Super Bowl party. People just raved. Especially great for a chocolate lover. (I did not have triple the ingredients). I am wondering what causes cookies to become dry and crumbly, is it from over-mixing dough? I’ll be making these again. I’m still a novice a baker. thanks deb – you rock. I was just thinking the other day that I need to start to decide what cookies I want to make for the boxes that I give away for Christmas. I make these wonderful brickle drop cookies using Heath English Toffee Bits ( Bits ‘O Brickle Toffee Bits). Aug 19, 2015 - stop pretending anything else is going to do. My almost 87 year old mother ate several trying to decide if they were cookies or candy! Ah-mazing! However, they gave a list of the ingredients to Anderfeldt. Made these yesterday, only baked 8, rest of dough is sitting in rolls in fridge. My homemade toffee melted while baking and oozed out and puddled at the bottom of each cookie. I added a couple extra tablespoons of butter, but it was still grainy and thick. I put them in the fridge and the next day I decided to try one, so I took a bite and it was over…….r u kidding??? My hubby says this is one of the best cookies he’s ever had! If it weren’t for the aphrodisiac smell, I would have panicked. My only regret is not using more Daim bars and I think I may have overcooked the first batch a bit, but otherwise this is a very easy recipe to follow, thanks for sharing SK. and it was easier on the wallet. I’m so happy to hear the phrase “fixing to” coming from you! Worried over nothing, it turns out — didn’t quite get the cracked look of your lovely examples, and they were perhaps a bit cakier — I probably added a shade too much flour — but baked up fine and tasted great. I just finished making these cookies and they are absolutely wonderful!!! Nursing mama, can’t eat chocolate! And…they were Steelers fans. Deb — I have a near complete hatred of nuts in cookies. It was soooo yummy! Chocolate-Toffee Crinkle Cookies Karen's Kitchen Stories toffee bits, large eggs, light brown sugar, unsalted butter, semi sweet chocolate chips and 5 more White Chocolate & Toffee Blondies Your Homebased Mom (p.s. I have a question about these cookies. I’m not always this precise, but I found that this procedure did produce 72 cookies of the same size. Fine. If you ask me what my favorite Christmas cookie is, I’ll tell you chocolate chip. Makes a good brownie though! I was only saying last night I should make some chocolate cookies. 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