Chocolate Toffee Cookies

If you know me at all, you know that I was born in Washington State and still live here. When I talk to people and ask if they are local, what I really mean is- did you grow up here? Do you know the local lore and local specialties? Usually I find that folks, even if they have lived here for some time, don’t have those local knowledge and experiences. When I ask people if they are familiar with the candy company Brown & Haley, they usually are not.

Brown & Haley is primarily known for two things: Almond Roca (which most people have heard of) and Mountain Bars (which most people have not). My dad used to stop by the factory on his way home from work and bring us things. A friend’s husband worked there. So many local memories. And there is a Brown & Haley outlet close to where my mom lives.

At the outlet, my husband picked up Almond Roca bits, which are bits of the center of Almond Roca- so a type of toffee bits. I have so many ideas for how I can use them! I found these chocolate cookies rolled in toffee bits and I couldn’t resist! These cookies get a little melty as they bake, but I simply reshaped them when they came out of the oven. These cookies are soft, but the toffee bits provide a lovely crunch. I’m so excited to try these Almond Roca bits in other recipes!

Chocolate Toffee Cookies
14 tablespoons unsalted butter
1 ¾ cup dark brown sugar packed
1 tablespoon vanilla extract
1 large egg plus 1 egg yolk slightly beaten together
1 ½ cups plus 2 tablespoons all-purpose flour
¾ cup cocoa Dutch processed
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cup mini chocolate chips
Toffee Bits

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a small microwave-safe bowl, melt the butter. Allow the butter to cool 20 minutes before proceeding.

Once the butter is cool, add it to a large mixer bowl. Add the brown sugar and beat on medium until smooth. Add the vanilla, egg, and egg yolk and stir again to combine. In a separate bowl whisk together the flour, cocoa, baking soda, baking powder, and salt. With the mixer running on low, add the flour mixture to the dough in increments. 

When the flour mixture has almost disappeared into the dough, stir in the mini chocolate chips. 

Shape the dough into 1-1/2” balls. Place the toffee bits in a bowl and roll each ball of dough in the toffee bits. Place on the prepared baking sheets.

Bake for 11-12 minutes, until the cookies are soft. When they have just come out of the oven, place a round cookie cutter around the cookie and swirl it around to reshape the cookies. Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. 

Recipe from The Monday Box