Chocolate Dipped Toffee Chip Cookies Recipe posted by Staff Writer Pin Share Tweet Email Jump to Recipe 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! 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 😉 Hope you love these as much as I do! Continue to Content Chocolate Dipped Toffee Chip Cookies Yield: 2-3 dozen Print Ingredients 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) Instructions 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.