Chocolate Dipped Chocolate-Chip Toffee Cookies

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 3/4 tsp Baking soda
  • 3/4 cup Brown sugar, light packed
  • 2 1/3 cups Flour, white
  • 1/2 scant tsp Salt
  • 1/2 tbsp Vanilla extract
  • 1/2 cup White sugar

• Nuts & Seeds

  • 1/3 cup Diamonds of california chopped pecans

• Dairy

  • 12 tbsp Butter, unsalted

• Other

  • 2 packages (4 ounces each semi-sweet baking bars (or sub milk chocolate bars (whichever chocolate you like best!
  • 3 Heath bars

Found on chelseasmessyapron.com

Description

Directions

• In a large bowl, place the butter and partially melt. There should still be chunks, but about 75% of the way melted. (It is important to not melt the butter all of the way!) 
• Add in the brown sugar and white sugar. Whisk together until just combined and smooth.
• Add in 1 large egg and 2 egg yolks. (Discard the whites of the 2 other eggs or save for a different recipe.) Add in the vanilla extract and mix.
• Add in the salt, baking soda, and white flour*. Mix until just combined being careful to not over mix.
• Coarsely chop the Heath Bars, 1 of the baking bars, and the pecans. Mix into the dough (reserve some for later if desired**). Cover the bowl tightly and chill for 1 to 8 hours.
• Preheat the oven to 325 degrees F. Line a pan with parchment paper or use a nonstick liner.
• Roll balls of dough into tall cylindrical balls (see picture above for shape and size). Place 6-8 cookie balls on a sheet to give the cookies plenty of room to spread.
• Bake for 8-12 minutes erring on the side of under-baking which keeps them soft and chewy! Remember the cookies will bake a little more out of the oven, so take them out as soon as the edges start to lightly brown!
• Remove from the oven and **press a few additional chocolate or Heath bar pieces into the top if desired (makes them look pretty and ensures chocolate in every bite). Allow to cool on the baking tray for 5 minutes before transferring them to a cooling rack.
• OPTIONAL: Dip in chocolate: coarsely chop the last baking bar and place the chopped chocolate in a microwave safe bowl. Microwave in bursts of 15 seconds stirring in between each burst for 15 seconds until melted. Dip half of the cooled cookies into the melted chocolate. Top the melted chocolate with additional pecans or sea salt (or leave them plain.)