Heinemann’s Chocolate Toffee Cookies 


11 T. unsalted, very soft room – temperature butter

2 c.s packed brown sugar

1 c. sugar

3 eggs

1 3/4 c. flour

1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 1/4 c. unsweetened Dutch-process cocoa powder

1/2 c. coursely chopped walnuts

1 c. toffee bits (not chocolate covered)


Preheat oven to 350 degrees. Beat butter with sugars until fluffy. Add eggs, one at a time, beating well after each egg. In another bowl, combine flour with baking powder, baking soda, salt, and cocoa. Gradually add to creamed butter, sugar and eggs. Add nuts and toffee bits and combine.

Roll about 2-T. portions of dough into balls, place on parchment lined cookie sheets 2” apart and flatten slightly. Bake in preheated oven about 13 min. until cookies are firm around the edges and cracked on top. Cool. Cookies should be crisp on the outside, chewy inside.


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