My husband, PK, loves Heath Bars.  I always make sure they are in his Christmas stocking or Easter Basket. (Yes, he gets both of them.)  So I wanted to create a cookie that would use his favorites… chocolate and toffee and voila…Chocolate Toffee Crinkles.  They are a little crispy on the edges and so soft and chewy in the center.

Chocolate Toffee Cookies are absolutely easy.  The most difficult thing about these cookies is having to wait about 4 hours before you can bake them.  Because this dough is extra soft, the 4 hours of chill time is beneficial in scooping them and baking them.  Except for the toffee chips, most likely you have most of these ingredients on hand.

The one thing about the toffee chips where I live, I can only find them during the Thanksgiving/Christmas holiday.  It may not be so where you live, but if you have the same dilemma I do, then stock up during that time because you are going to want to make Chocolate Toffee Cookies over and over again.

Ingredients

1 cup cocoa powder

2 cup sugar

¼ cup vegetable oil

4 eggs

2 tsp vanilla

2 cup flour

2 tsp baking powder

½ tsp salt

1 (8 oz) bag toffee chips

½ cup powdered sugar

Directions

In a medium bowl, mix together cocoa, sugar and oil.  Beat in eggs one at a time.  Stir in vanilla.  Combine the flour, baking powder and salt and stir into cocoa mixture.  Add the toffee chips.  Cover dough and chill for four (4) hours. 

Preheat the oven to 350 degrees.  Line the cookie sheet with parchment.  Roll dough into 1 inch balls.  Coat each ball with powdered sugar before placing onto the prepared cookie sheet.  Bake for 10-12 minutes.  Let cookies stand on the baking sheet for a minute before transferring to racks to cool.

Yields: approx. 2 dozen cookies