Chocolate Crunch Cookies

I’ve made these Andes Double Chocolate Peppermint Crunch Cookies for my neighborhood’s annual Christmas cookie exchange …well, except for this one. Long story short, I was in the middle of baking a batch when I realized I was out of peppermint bits 🤦🏼‍♀. 

I grabbed the bag of toffee bits I intended to use in a brownie tart, and before I knew it, these Double Chocolate Crunch Cookies were born. Imagine sinking your teeth into a chewy chocolate cookie loaded with chunks of chocolate, chopped pecans, and bits of sweet English toffee for that signature CRUNCH! 

Don’t get me wrong –the original peppermint version is still one of my all-time favorite Christmas cookies, but this toffee version makes sense any time of year –because sometimes a minor baking mishap leads to something truly special!

Recipe highlights

• Quick and easy. Perfect for both seasoned bakers and beginners! 
• Year-round treat. Whether it’s Christmas or July, you can’t go wrong with these cookies!
• Best of both worlds. Enjoy a perfectly soft and chewy double chocolate cookie elevated by the crunch of pecans and toffee in every bite. 

Ingredients you’ll need

• Unsalted butter. It contributes to the cookies’ richness –just be sure to melt it gently over low heat, as overheating can cause the butterfat to separate.
• Instant coffee granules. They enhance the chocolate flavor while adding a subtle coffee note. For a more intense coffee flavor, use instant espresso powder here. 
• Unbleached all-purpose flour. It provides structure and helps the cookies hold their shape. Substitute a reliable gluten-free all-purpose flour if needed. 
• Cocoa powder. It provides the deep, chocolatey flavor central to a good chocolate cookie. For a smoother, less acidic flavor, use Dutch-processed cocoa powder. 
• Baking soda. It helps the cookies rise and spread while baking –just make sure it’s fresh!
• Salt. A small amount balances the sweetness and brings out the richness of the chocolate, toffee, and other ingredients. 
• Brown sugar. It adds moisture and a sweet caramel-like flavor. I used light brown sugar, but you can use dark brown sugar for a richer flavor or coconut sugar for a more natural option.
• Granulated sugar. It adds sweetness and helps create the crisp edge of the cookie.
• Eggs. Room-temperature eggs bind the ingredients and contribute to the cookies’ moist, tender texture.  
• Vanilla extract. Use pure vanilla extract here (NOT imitation) for a warm, sweet flavor that complements the chocolate and toffee. 
• Toffee bits. These add that sweet, caramelized crunch! If you can’t find Heath English toffee baking bits, a finely chopped-up HEATH bar can work. 
• Chopped chocolate. This is where the double chocolate comes into play. I used a semi-sweet chocolate baking bar, but you can easily substitute milk or dark chocolate if preferred. 
• Pecans. These add that rich, nutty crunch! If you don’t like pecans, consider chopped walnuts, macadamia nuts, or even hazelnuts for a more decadent addition. 

How to make chocolate crunch cookies 

Step 1: Prepare for baking. Preheat your oven to 350°F. Line two large baking sheets with parchment paper and set them aside. 

Step 2: Infuse melted butter. Heat the butter and instant coffee granules in a small saucepan over low heat, stirring frequently, until the butter is melted and the coffee is fully dissolved. Remove the saucepan from the heat and set it aside to cool. 

Step 3: Combine dry ingredients. In a separate bowl, sift or whisk the flour, cocoa powder, baking soda, and salt. 

Step 4: Cream and blend. In a large mixing bowl, beat the cooled butter mixture, brown sugar, granulated sugar, and vanilla extract on medium speed until creamy, then beat in the eggs one at a time. 

Step 5: Incorporate the dry mix and add-ins. Reduce the speed to low and gradually blend in the dry flour mixture until just combined. Then, gently stir in the toffee bits, chopped semi-sweet chocolate chunks, and pecan pieces. 

Step 6: Bake and cool. Drop the dough onto the prepared baking sheets (about 2 inches apart) and bake for 10 minutes. Let the cookies cool on the baking sheet for a minute before transferring them to a wire rack to cool completely. Enjoy with a glass of milk or a hot cup of coffee or cocoa!

Recipe tips and FAQs

• Be cautious of overmixing. The gluten in flour develops as you work it into the dough. However, overworking can lead to tough cookies. To avoid this and ensure a tender texture, gradually add the flour (about ½ cup at a time) and blend until each addition is just combined.
• Measure accurately. Do not scoop the flour directly from the bag. Instead, spoon it into your measuring cup and level it off with a knife to prevent using too much flour, which can make your cookies dry and dense. 
• Use room-temperature eggs. They mix in more evenly and help achieve a smoother dough. If you forget to take your eggs out of the fridge, place them in a bowl of warm water for a few minutes to bring them to room temperature quickly.
• Roughly chop your chocolate. Using slightly varied-sized chunks creates irregular pockets of melted chocolate throughout the cookie, making it more interesting to bite into.
• Chill the dough before baking. If you have time, chill the dough for at least 30 minutes before baking to help prevent the cookies from spreading too much and allow the flavors to meld together better. 
• Equipment matters. Dark cookie sheets tend to absorb heat and can cause cookies to burn on the bottom. Light to medium-colored cookie sheets are best. I always recommend lining the sheets with parchment paper for easy release.

Variations

While this chocolate crunch cookie recipe gets its crunch from toffee bits and pecans, you can easily customize it with your favorite mix-ins. Here are some fun options to try:

• Peppermint chocolate crunch cookies – Swap the toffee bits for peppermint baking chips for a festive, minty version, just like the original Andes recipe. 
• Rocky road chocolate crunch cookies – Add mini marshmallows with the toffee, chocolate, and pecans for pools of sweet, gooey goodness that beautifully contrast the crunch. 
• M&M’s chocolate crunch cookies – Substitute half the toffee bits with mini M&Ms for a fun pop of color and an even more delicious crunch! 

Storing and freezing

Storing: To keep these double chocolate crunch cookies fresh, store them in an airtight container at room temperature for up to one week.

Freezing: To keep the cookies fresh longer, freeze them in a single layer on a baking sheet. Then, transfer them to a zip-top bag and keep them frozen for up to 3 months. Thaw at room temperature before enjoying. 

More cookie recipes

• Peppermint Icing Thumbprint Cookies 
• Gluten-Free Oatmeal Cranberry Cookies 
• Cashew Almond Cookies 
• Maple Shortbread Cookies 
• Walnut Crescent Cookies

If you love this double chocolate crunch cookies recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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