These cookies are chock-full of toffee and chocolate, and dipped in MORE chocolate just for good measure!

These Chocolate Dipped Toffee Chip Cookies are a happy by-product of the massive amount of chocolate chip cookie recipes I’ve been trying this year. Every time I try a new CCC recipe, I bake up half of the batch– and then I look at what’s left in my mixing bowl and start dumping in whatever “extra” ingredients I can find within reach.

Today’s cookies got one of my favorite mix-ins: Heath Bits!

These cookies are chock-full of toffee and chocolate, and dipped in MORE chocolate just for good measure!

And not the “Bit O’ Brickle” kind either. The actual chocolate covered pieces of a Heath Candy bar (there’s a big difference).

These bits add a little extra chocolate, a whole lotta crunch, and a rich, slightly salty toffee flavor to the cookies. Plus, I dipped the cookies in chocolate. Which makes them like triple good, right? And I think they just look fancier with a little chocolate dunk. Anytime you want to impress your peeps, just give your regular ol’ cookies a half bath in some melted chocolate. Does the trick every time ;)

These cookies are chock-full of toffee and chocolate, and dipped in MORE chocolate just for good measure!

Hope you love these as much as I do!

These cookies are chock-full of toffee and chocolate, and dipped in MORE chocolate just for good measure!

Chocolate Dipped Toffee Chip Cookies

Yield: 2-3 dozen

2/3 cup light brown sugar

2/3 cup granulated sugar

1/2 cup butter

1/2 cup vegetable shortening

1/2 teaspoon salt

2 teaspoons vanilla extract

1 teaspoon vinegar, cider or white

1 teaspoon baking soda

1 large egg

2 cups All-Purpose Flour

1 cups miniature semisweet chocolate chips
1 cup Heath Toffee Bits + more for garnishing
12 ounces chocolate baking melts (like Wilton's, Hershey's, Ghirardeli, or Almond Bark)

Ingredients

  • Preheat oven to 375ºF.
  • Beat together the sugars, butter, shortening, salt, vanilla, vinegar, and baking soda until smooth.
  • Mix in the egg.
  • Mix in the flour and chocolate chips and Heath toffee bits.
  • Scoop two tablespoons of dough into a ball and place on a non-greased baking sheet. Repeat with 8-11 more scoops of dough (so you'll have 9-12 cookie dough balls on the baking sheet, depending on the size of your sheet), with 2 inches in between each. Sprinkle a little bit of sea salt on top of each one.
  • Bake for 9 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack to cool completely.
  • Melt the baking melts according to the manufacturer's instructions. Dip each cookie halfway into the chocolate, tapping any excess off back into the bowl. Place cookie on a liner (parchment, wax, or silicone) to let the candy cool and harden. Sprinkle with additional toffee bits while chocolate is still wet.