Bake-When-You're-Craving Chocolate Toffee Cookies Bake-When-You're-Craving Chocolate Toffee Cookies

Author: Canadian Living

It's easy to serve fresh-baked cookies on a moment's notice when logs of the make-ahead dough are on hand.

  • Portion size 84 servings



In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla.

In separate bowl, sift together flour, cocoa powder, baking powder and salt ; stir into butter mixture in 2 additions. Stir in toffee bits.

Divide dough into quarters; between 2 sheets of waxed paper, roll each into log about 8 inches (20 cm) long. Wrap with plastic wrap and refrigerate, rerolling 2 or 3 times to keep round shape, for 4 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month. Thaw in refrigerator.)

Let stand at room temperature for 20 minutes. With sharp knife, cut into 1/4-inch (5 mm) thick slices; place 2 inches (5 cm) apart on parchment paper-lined rimless baking sheets.

Bake in centre of 375°F (190°C) oven until edges are firm, about 10 minutes. Immediately transfer to rack; let cool. (Make-ahead: Layer between waxed paper in airtight container; store at room temperature for up to 1 week or freeze for up to 1 month.)

Nutritional facts <b>Per cookie:</b> about

  • Sodium 34 mg
  • Protein 1 g
  • Calories 52.0
  • Total fat 3 g
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g


  • Iron 2.0
  • Folate 2.0
  • Vitamin A 3.0
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Baking & Desserts

Bake-When-You're-Craving Chocolate Toffee Cookies