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 mins
Cook Time: 30 minutes mins
Total Time: 45 minutes mins
Course: Dessert
Cuisine: American
Servings: 32 wedges
Calories: 226kcal
- 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
Chocolate Drizzle:
- 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.
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.
Calories: 226kcal, Carbohydrates: 26g, Protein: 2g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 35mg, Sodium: 69mg, Potassium: 82mg, Fiber: 1g, Sugar: 18g, Vitamin A: 282IU, Vitamin C: 0.02mg, Calcium: 34mg, Iron: 1mg