Chocolate Crunch Cookies

A flavorful chocolate crunch cookie loaded with chunks of semi-sweet chocolate, crunchy pecans, and sweet English toffee bits for the perfect blend of rich, nutty, and caramelized flavors. Makes about 4 dozen cookies.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Cooling time 10

Total Time 30

Servings cookies

Calories 142kcal

Author Amee

Equipment

Baking sheets
Parchment paper

Ingredients

1 cup unsalted butter
2 tbsp instant coffee granules *you can also use instant espresso powder for more intense flavor
2⅛ cups tbsp unbleached all-purpose flour (2 cups plus 2 tablespoons) *a reliable GF all-purpose flour should also work well here
¾ cup cocoa powder
½ tsp baking soda
½ tsp salt
1 cup brown sugar packed
½ cup granulated sugar
2 large eggs room temperature
1 tsp vanilla extract
8 oz package Heath English toffee baking bits
4 oz semi-sweet chocolate chopped into chunks
1 cup chopped pecans

Instructions

Preheat the oven to 350 degrees F. and line 2 large baking sheets with parchment paper.
Melt the butter with the instant coffee in a saucepan on the stovetop over low heat, stirring frequently, until the coffee granules completely dissolve. Remove from the heat and set aside to cool.
Sift (or whisk) the flour, cocoa, baking soda, and salt together until mixed well and set aside.
Beat the butter mixture, sugars, and vanilla at medium speed until creamy. Beat in the eggs, one at a time, then reduce the speed to low and slowly add the flour (a ½ cup at a time) just until blended.
Stir in the toffee bits, chopped chocolate chunks, and nuts.
Drop rounded tablespoons of dough (I use a small cookie scoop) onto the parchment-lined cookie sheet and bake for 10 minutes. Cool for about a minute before transferring the cookies to a wire rack to cool completely.

Notes

- 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.
- 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.
- 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.
- 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.

Nutrition