Cocoa Toffee Chunk Cookies

When my kids return from Halloween trick- and- treating they dump their haul out on the dining room floor and classify it by size, flavor and sometimes by desirability. After the first few days they completely forget about the candy but before I toss it out, I excavate their bags for yummy things to put into cookies. This combination, basically a cocoa cookie with almonds and heath bar, is one of the best so far: now I search their bags for Heath bars.

Cocoa Toffee Chunk Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 dozen
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 eggs, at room temperature
  • 2 cups all purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 cups coarsely chopped Heath bars (about 12 ounces)
  • ½ cup coarsely chopped or sliced toasted almonds
  1. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  2. Scrape down the sides of the bowl, add the eggs, one at a time, mixing well between additions.
  3. Scrape down the sides of the bowl, cocoa powder, baking soda, baking powder and salt and mix until everything is well incorporated.
  4. Scrape down the sides of the bowl, add the Heath bars and almonds, and mix again.
  5. Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Alternatively, you can roll the dough into a log.
  6. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges, about 12- 15 minutes.
  7. Cool on the cookie sheet and repeat with remaining dough.