If you try them, I’d love to hear back how it went. Like Elisa above, I also thought I had overbaked ’em, following a burning smell to my horror, so yanked them out a few minutes early (also thinking the premature yanking might have wrecked them if the burning didn’t). no further comment. This recipe has so much chocolate in it – do you think the cookie will miss the chocolate from the candy? I had a quite an adventure (of my own making) in baking these, but they are so yummy! I have started sprinkling maldon sea salt flakes on every batch of cookies that I make. :) (But otherwise, I’d say a week.). Can you recommend some sort of alternative, so I don’t have to go hunting for rarely-imported snacks? 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. I’m still a novice a baker. Makes about 48 cookies. what do you mean “adapted from Bon Appetit”? Thank you in advance for your advice! Always a joy! I have a question about these cookies. OMG….one pound of chocolate, 4 organic eggs, sticky chocolate mess all over the kitchen, so many pots and pans and bowls used, hands covered in chocolate dough trying to roll them up to freeze…..AND, when finally cooked….probably the best damn cookie I’ve ever eaten. She (my mom) thought that the next time she made them, she’d use more Heath bars – thought more toffee would be a good thing. I want these so bad… Thank you for sharing them!! Haven’t baked these yet, but wanted to comment on the prep part. These just changed my life and blew my mind at the same time! The cookies were still very, very delicious. Thanks! Perfection. These are really yummy. I was going to give some away, but quickly changed my mind! These look amazing! Thanks for the recipe! These are my favorite cookies ever, and apparently my husband’s too. I spoon the batter into a gallon zip-top bag, flatten and squeeze out the air, seal it and put it in the fridge. Yum! I made the batter last night and poured it into a parchment-paper lined quarter sheet pan to chill in the fridge. i prepared the batter on wednesday night and baked the first sheet on thursday night, the second on friday night and the rest on saturday. My oven temp is uneven and the batch on the lower rack didn’t quite cook through before i took them out, and they fell apart a bit more easily when I pulled them off the paper (still tasted great). all delicious. I have not yet tried the sliced freezer method Deb mentioned above. Last year I made twelve different types (several were from your blog). Congratulations on beautiful baby Jacob! Grabbed it all up and formed a flat ball. I love to make my own toffee…can’t wait to try the recipe! The most important thing would be to swap the same volume of candy for the Heath/Skor bar. And then to do a comparison of the World Peace Cookies! I was looking at those lovely pictures and lusting after them, I didn’t even realise you hadn’t added words inbetween! Now I’ve got to make some cookies! It will be your new chocolate Christmas cookie. A darker chocolate, of course, darker color. 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. Oh my! And I kinda just like tiny things in general. Then this morning I put the whole block of it on my counter and used a pizza cutter to chop it into 1″ squares, like break-and-bake dough. i did make a few alterations. Everyone loves a classic chocolate chip cookie with a glass of cold milk (or hot mug of coffee). what to do, what to do…. I made this recipe with half bittersweet half semi sweet and didn’t add the walnuts but they still turned out great! Your recipes are always spot-on. Someone just asked me for the recipe today. I made them this weekend with semi-sweet chocolate morsels instead of walnuts and they trued out SO SO good. Second batch stuck to greased pan. Never make it…. Oh dear…you really killing me over here! these are fantastic! These Chocolate Toffee cookies are definitely worthy of any cookie exchange. However, they were not burnt and tasted spectacular. Like I was the star of the show. 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. I had never baked before, and I used wax paper instead of parchment paper in the oven…not a good idea. Dana — The darker stuff has a deeper flavor, but both work here. I’d like to leave the walnuts out – not a fan of nuts in my cookies. I searched all morning through Park Slope looking for Varhona 70%…no luck. First rate taste. Plus, if it gets sticky, you get to use your fingers and the batter is delicious raw! There could have been accidental mismeasuring. You might want to check out the comment guidelines before chiming in. Trying to make these for a friend who’s gluten free, wondering if almond or coconut flour would be best? Yes. I don’t know if you had recipes stockpiled and ready to go or if you are running ragged making something new daily, but you are making us very happy. You are kidding, right?! I barely tweaked the recipe from Smitten Kitchen and she adapted it from Bon Appetit. I am normally not a huge chocolate cookie fan, but these are truly delicious. Thanks! The toffee isn’t hard (and thus sometimes overflows the cookie borders), but I have received zero complaints. Would you recommend making brownie type bars out of them? Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Triple Chocolate Cookies English Toffee Snickerdoodles and our newest special- OATMEAL CHOCOLATE CHIP! Boy were these delish! I love this! I’m all over this plan. Oh.My.God. They sound like a bite of heaven! it really balances out the richness of the chocolate so well. I am wondering what causes cookies to become dry and crumbly, is it from over-mixing dough? The reason is that it has very little flour and butter, so the majority of it is melted chocolate and eggs, which are incredibly sticky. The main alterations I made were using Skor instead of Heath bars, and skipping the nuts. seriously? Sent a bunch off to my son in college and will await his verdict. (My impression, from looking such things up online, is that seized chocolate is perfectly fine for baking, it’s just no good for dipping.). No sticky mess and perfect, uniform cookies– another take on slice-and-bake. 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