As you can see I am on a toffee kick. I had some left over and thought I would make one of my favorite cookies. Dark Chocolate Wafer Cookies. I have posted a recipe very similar a while back, but this one is a tad different. I used dark chocolate melting wafers instead of chocolate chips. I never baked cookies with melting wafers and you know what? They turned out great. I didn’t use regular chocolate chips because I was out. Nothing worse when your missing a main ingredient and you swear you were pretty stocked up on it. Anyways, melting wafers is a great way to sub for chocolate in a cookie. I just took a cup of it and popped it in my food processor to make it into smaller pieces. I didn’t want whole wafers in my cookies.
The cookies are amazing. They are soft, chewy, sweet, crunchy and has the perfect crispy edges. They are sure to please toffee lovers. I used Heath Baking Bits, which can be found in the baking section of the grocery store. The only problem with them, is trying not to eat them straight from the package.
The recipe is pretty easy to make too. The only thing is, you need to chill the batter. The batter is quite soft, but that makes for a nice flat cookie. I cut back a bit on the sugar too. I know sugar gives it sweetness and crispness, but I needed to cut back a little. The recipe makes 72 cookies. You can’t beat that.
Since this recipe does make so many cookies, I took half the batch and froze them. Then I can grab a few for lunches. I try to make cookies, so my Husband has a sweet snack in his lunch. I took the other half to work to share with my co-workers. Nothing like sharing cookies with friends and family.
- 1¾ cup flour
- ¾ tsp. baking soda
- ½ tsp. salt
- ½ cup butter, soften
- ¼ cup shortening
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1½ cups Heath Toffee Baking Bits
- 1 cup dark chocolate melting wafers, chopped
- In a bowl, add flour, baking soda and salt; mix until combined. Set a side.
- In a bowl, add butter, shortening, brown sugar, and granulated sugar and beat until light and fluffy. Add one eggs and vanilla extract and beat until combined. Slowly beat in the flour mixture.
- Mix in dark chocolate wafers and toffee bits until fully incorporated into the batter. Refrigerate the batter for at least 2 hours.
- Preheat oven to 375 degrees
- Line two baking sheets with parchment paper
- Take a teaspoon size of dough and drop 2" apart onto prepared baking sheet.
- Place in the oven and bake for 8 - 9 minutes until lightly golden. Let cookies rest for 2 minutes on baking sheet and place cookies onto a cooling rack to cool completely.
- Store in an airtight container for up to a week. The cookies and can also be frozen for up to 3 months.
I thought I would share this recipe with you since it’s back to school season. However, in my town, the kids went back to school the 3rd week of July. That’s pretty crazy. I couldn’t imagine sitting in class when it’s 100 degrees and sunny out. Poor Kids!
Have a great weekend!