It’s a cookie in wedge form! These toffee chocolate chip cookie wedges take on characteristics of cookies, blondies, and scones.
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.)
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
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.
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
- 2 ⅓ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 cup unsalted butter, room temp
- ¾ cup granulated sugar
- ¾ 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
- ⅓ cup milk chocolate chips
- ⅓ cup semi-sweet chocolate chips, or dark chocolate chips
- ⅓ cup dark chocolate, chopped
- ⅓ cup white chocolate, chopped
- 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.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- 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.
- Add flour in three additions. Mix on low speed until combined. Add toffee, almonds, and chocolate chips. Fold to combine until evenly distributed.
- 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.
- 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.
- Melt dark chocolate in the microwave at half power for 20 second intervals until melted, or melt over a double boiler. Stir until smooth.
- Melt white chocolate using the same method. Be careful no to overheat white chocolate.
- Place melted chocolates in parchment bags (or piping bags), or use a spoon to drizzle chocolate over bars.