Home · Recipes Toffee Chocolate Chip Cookie Wedges Author: Maryanne CabreraPublished: Sep 17, 2014Updated: Jul 26, 2023 View Recipe8 ReviewsThis post may contain affiliate links. Read our disclosure policy. It’s a cookie in wedge form! These toffee chocolate chip cookie wedges take on characteristics of cookies, blondies, and scones. Toffee Chocolate Cookie Bars 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. They are a slightly sturdier, firmer version of these almond chocolate chip cookie bars. 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. Ingredients and Substitutions Dark brown sugar is warmer and richer in flavor than light brown sugar. It has more molasses, giving it that darker color. Sub in light brown sugar if that’s all you have available. For even richer, dark caramel flavors, try dark muscovado sugar. Toffee is a crunchy confection made by cooking together water, sugar, and butter until it caramelizes. Make homemade toffee or use store-bought toffee. Heath candy bars are a great substitute. Almonds pair wonderfully with toffee and chocolate chips. Use sliced almonds, chopped almonds, or slivered almonds. Alternatively, use your choice of nuts. Walnuts and pecans are great options. For the best flavor, lightly toast nuts before adding to cookie dough batter. Chocolate chips options are plentiful! This recipe uses a combination of milk chocolate chips and dark chocolate chips. Use chocolate chunks (roughly chopped chocolate bars) to achieve melted chocolate puddles. Sub in white chocolate chips, peanut butter chips, or butterscotch chips, if preferred. Or, mix and match your favorite mix-ins. Such as: Dried fruits: cranberries, raisins, blueberries, chopped apricots Seeds: poppy seeds, pumpkin seeds, sunflower seeds Spices: ground cinnamon, curry powder, ground nutmeg Recommended Equipment and Tools This recipe uses a 9×13-inch baking sheet (quarter sheet) or baking dish. Double the recipe if you’d like to use a half sheet tray, 18×13-inch. Easily mix dough in a stand mixer fitted with a paddle attachment. Or, mix the dough together by hand using a sturdy spatula. How to Garnish Cookie Bars 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. For a festive touch, add sprinkles or confetti of choice. Storage & Leftovers 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. Cookie wedges will stay fresh in an airtight container at room temperature for up to three days. Over time, the cookies will stale and harden. 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: 9×13-inch pan Prep Time: 15 minutes minutesCook Time: 30 minutes minutesTotal Time: 45 minutes minutes Servings: 32 wedges Print Recipe Pin Recipe Rate Recipe Ingredients2 ⅓ cup all-purpose flour1 tsp baking powder½ tsp kosher salt1 cup unsalted butter, room temp¾ cup granulated sugar¾ cup dark brown sugar, packed2 large eggs, room temp1 cup chopped toffee pieces, or chopped Heath candy bar1 cup sliced almonds, lightly toasted⅓ cup milk chocolate chips⅓ cup semi-sweet chocolate chips, or dark chocolate chipsChocolate Drizzle:⅓ cup dark chocolate, chopped⅓ cup white chocolate, chopped Instructions 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.Chocolate Drizzle: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. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: cookies wedges, bar cookies, toffee chocolate chip, chocolate chip bars Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean. More Toffee Dessert Recipes Pecan Toffee Chocolate Chunk Cookies Toffee Sticky Buns Salted Hazelnut Toffee
Jen @ Baked by an Introvert says: September 17, 2014 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! Reply
Sarah @ SnixyKitchen says: September 17, 2014 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!!! Reply
Maryanne Cabrera says: September 20, 2014 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 says: September 17, 2014 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! Reply
Mari says: October 19, 2015 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! Reply
Maryanne Cabrera says: October 20, 2015 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!)