Toffee Chocolate Chip Cookie Wedges

It’s a cookie in wedge form! These toffee chocolate chip cookie wedges take on characteristics of cookies, blondies, and scones. 

Toffee Chocolate Chip Cookie Wedges

Chocolate Chip Cookie Wedges

Are they cookies, blondies, or bars?  They are a mixture of all three!

Let’s call them cookie wedges.

These toffee chocolate chip cookie wedges are the cooler hipster cousins of chocolate chip cookies.  

On the outside they’re all pretty with the dark chocolate and white chocolate glaze. On the inside, they’re just as impressive: sliced toasted almonds, milk and semi-sweet chocolate chips, and chopped toffee.  

If you don’t have toffee, Heath candy bars would be a perfect substitute.  This cookie wedge has it all going on, and it’s the perfect accompaniment to morning coffee and midnight milk.  (Midnight milk is new thing that I came up with for nights I can’t fall asleep.)

Toffee Chocolate Chip Cookie Wedges | The Little Epicurean

Cookie Wedge Mix In Options

This recipe uses a combination of chopped toffee, sliced almonds, milk chocolate chips, and dark chocolate chips. Mix and match your favorite mix-ins. Here are some options:

  • white chocolate chips
  • butterscotch chips
  • toasted nuts: pecans, macadamia nuts, pistachios
  • dried fruit: cranberries, raisins, blueberries, chopped apricots

Toffee Chocolate Chip Cookie Wedges | The Little Epicurean

These chocolate chip cookie wedges are delicious as it. But, if you want to go the extra mile, the drizzle of white and dark chocolate on top adds the perfect amount of decadence. 

Toffee Chocolate Chip Cookie Wedges

These cookie wedges are much easier to stack and pack than the traditional round cookie. Just be sure your chocolate drizzles are completely set and dry before you start stacking… otherwise, it could get really messy.

Toffee Chocolate Chip Cookie Wedges

On the outside they're all pretty with the dark chocolate and white chocolate glaze. On the inside, they're just as impressive: sliced toasted almonds, milk and semi-sweet chocolate chips, and chopped toffee.

Yield: 9x13-inch pan

Prep Time 15 minutes
Cook Time 30 minutes
Servings 32 wedges
Author Maryanne Cabrera

Ingredients

  • 2 1/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup unsalted butter, room temp
  • 3/4 cup granulated sugar
  • 3/4 cup dark brown sugar, packed
  • 2 large eggs, room temp
  • 1 cup chopped toffee pieces, or chopped Heath candy bar
  • 1 cup sliced almonds, lightly toasted
  • 1/3 cup milk chocolate chips
  • 1/3 cup semi-sweet chocolate chips, or dark chocolate chips

Chocolate Drizzle:

  • 1/3 cup dark chocolate, chopped
  • 1/3 cup white chocolate, chopped

Instructions

  1. Preheat oven to 350° F.  Cut parchment paper long enough to line the bottom of a 9" x 13" baking dish while leaving about 3 inches of parchment overhang on both sides.  (This will allow for easier unmolding.) Set aside.

  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar, and brown sugar. Add eggs one at a time, mixing until eggs are fully incorporated.  Scrape down bowl as needed.

  4. Add flour in three additions. Mix on low speed until combined. Add toffee, almonds, and chocolate chips. Fold to combine until evenly distributed.

  5. Transfer dough to prepared baking dish. Press dough into an even layer. Bake for 25-30 minutes until the top is golden brown and the edges of the cookie have begun to pull away from the sides of the dish.  Let cool in dish for 10-15 minutes before unmolding.  Remove from dish and cool to room temperature on wire rack.

  6. Cut into wedges (or desired shape) once cookie has cooled to room temperature.  Drizzle chocolate on top and allow chocolate to set up before serving.

Chocolate Drizzle:

  1. Melt dark chocolate in the microwave at half power for 20 second intervals until melted, or melt over a double boiler. Stir until smooth.

  2. Melt white chocolate using the same method. Be careful no to overheat white chocolate.

  3. Place melted chocolates in parchment bags (or piping bags), or use a spoon to drizzle chocolate over bars.

Toffee Chocolate Chip Cookie Wedges

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Comments

Jen @ Baked by an Introvert

I adore these wedges! I’m a sucker for toffee and chocolate to begin with so you know these are right up my alley. Have fun in NY!

Sarah @ SnixyKitchen

These sound like the food blogger’s equivalent of those little care packages parents give out on airplanes to apologize for their crying kid. This is actually a promising idea – put one in a baggie with a business card and pass them out on the plane – ha!

HAVE FUN IN NYC!!!

    Maryanne Cabrera

    That’s not a bad idea. I would totally make snacks/treats for the plane…except I don’t know if that’s legal? lol

    THANKS! :)

Liz @ Floating Kitchen

Whoa. Good for you girl. That’s so exciting about the conference! Can’t wait to hear all about it. These cookie wedges look FAB!

Mari

OMG Maryanne. This is SO good. I was craving chocolate chip cookies late last night so we made these or rather were inspired to make a version of these with what we had in the pantry. We didn’t have almonds or toffee chips so used Trader Joe’s salted chocolate covered caramels and walnuts. DELICIOUS. Hope all is well!

    Maryanne Cabrera

    Hi Mari! That’s wonderful to hear! lol, salted chocolate covered caramels and walnuts sound a lot tastier than toffee and almonds ;) Thanks for stopping by. Hope all is well with you and the family ! (love seeing your pics on fb!)

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