Chocolate Toffe Cinnamon Chip Cookies

I stopped in a grocery store that I don't usually shop at the other day just to pick up a few things. As I was making my way down the aisle I saw a bag of cinnamon chips out of the corner of my eye. My husband looked at me like I was crazy as I immediately grabbed 2 bags with a huge smile on my face and tried to (calmly) explain to him how I've tried looking in our regular grocery store for cinnamon chips so many times but never found them.

I had a hard time deciding what I want to make with them (luckily I bought 2 bags and now I know where to buy more) but ultimately decided on some chocolate toffee cinnamon chip cookies when I saw the bag of heath pieces in my pantry. I was a little worried that I might be throwing too many flavors into one cookie, but once I tasted the cookie I realized I had nothing to be worried about! All the flavors married together amazingly!

These are really good. They have a perfect chew with a crispy exterior. The cinnamon and toffee makes them a perfect fall cookie. I decided to use mini chocolate chips because I didn't want the chocolate to overwhelm the cinnamon and toffee. I ended up using about 1/3 cup of cinnamon chips because I was worried about it tasting too cinnamon-y. You could definitely taste the cinnamon but it wasn't overpowering. If you really like cinnamon then add more, but I liked them just they way they were!

I will definitely be making these again, but in the mean time I'll be looking for other recipes to use my remaining bag of cinnamon chips. (Hint, hint... suggestions welcome!)

Recipe - Makes 20 - 30 cookies
Adapted from AllRecipes
Ingredients:

• 2 cups bread flour (regular will work fine too)
  
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 Tablespoons milk
  
• 1 cup toffee bits
  
• 1/2 cup mini semisweet chocolate chips
  
• 1/2 cup cinnamon chips
  

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, egg yolk, and milk until light and creamy. Mix in the sifted ingredients until just blended.
   
4. Stir in the chocolate chips, toffee chips, and cinnamon chips by hand using a wooden spoon. (At this point I like to chill the dough for at least 1 hour. If you don't they will still taste amazing but they may spread a little)
   
5. Drop cookie dough by rounded spoonfull onto the prepared cookie sheets. Cookies should be about 2-3 inches apart.
6. Bake for 15 in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Chocolate Toffee Cookies

If you're looking for a rich, decadent cookie that will satisfy your chocolate craving, this cookie will get the job done. The cookie has a chocolate base with pieces of toffee and toasted walnut studded throughout.

What's interesting about the recipe is that it only uses 1/2 cup of flour in the entire recipe. It's more like a brownie masquerading around as a cookie than an actual cookie.

The cookie was pretty easy to make. The whole thing came together in about 15 minutes. Then comes the hard part... the dough has to chill for 45 minutes before you bake it off. These are well worth the wait though.

I'm not usually a fan of nuts in my cookie but I decided to leave the walnuts in this time and they were a really good compliment to the cookie! As a matter of fact I didn't make many changes at all to this recipe except for increasing the salt content a little (shocking!) and making the cookies smaller than what the original recipe called for. The original recipe was titled "Giant Chocolate Toffee Cookies" and suggested using a quarter cup of batter per cookie. I wanted to get more than 18 though so I used about a heaping tablespoon per cookie. I also sprinkled the tops with sea salt and added a few toffee pieces on top to make them pretty. But, I promise they'll be just as good if you skip that step!


Also, don't be disappointed if you take a bite of these right when they come out of the oven. They are much much better once they've cooled and rested for a little while.


Recipe: Adapted from Epicurious
Ingredients

• 1/2 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/4 cup (1/2 stick) unsalted butter
• 1 3/4 cups (packed) brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
• 1 cup walnuts, toasted, chopped

Directions

1. Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

2. Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.

3. Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)