(Can be made 2 days ahead. Also, note on the stickiness, be careful rolling into a log! Made these last night…and they are delicious! Did the chocolate split? Yum. How do you do it? i like a cookie. I usually leave them out, and add a bit more toffee chunks. Hi Deb! A little less than a teaspoonful of dough per cookie yielded about 3-4 dozen, but I forget (most of the cookies were immediately packed away for a gift; the others were devoured before I could count them). Daims sound like they’re nearly the very same thing. So wonderful to find a recipe that works for those that can’t eat gluten that is also tasty and delicious!! damn these look good, i think i’m going to have to make them this weekend! Left dough in fridge for about an hr. Since the kitchen is still under construction, I had to use a friend’s kitchen to bake them off but after seeing these on your blog, I couldn’t wait another moment to bake them. Would you recommend making brownie type bars out of them? Buttery rich milk chocolate chip cookies with milk chocolate covered toffee pieces. Instead of the actual Heath bars chopped up, could you substitute the bagged “toffee brickle” you find in the baking aisle? They disappear almost as soon as I make them. And Deb, do you think I can use silpats instead of parchment paper? I’m wanting to make some for work friends, but feel awful that my fiancee has to smell them and won’t be able to have them because most toffee bars have nuts. OMG……these look absolutely scrumptious! heath bars are one of my favorite candy bars that i never eat! Have to go toffee-bar hunting in Rome! ohmygoodness, my flaky salt came today and I probably won’t be able to make these till Sunday, and that’s if I’m good and get all my homework done on Friday! Of course, it is the predominance of these ingredients that make these fantastic (imho) so just try to keep the dough as cold as possible and worry about anything that gets stuck to the paper. I’m so happy to hear the phrase “fixing to” coming from you! Perfect cookies!!! if that first picture had a human eqivalent, it would be the CK ad with Djimon Hounsou… dark and delicious :d definitely food porn! Do I need to make any adjustments to the recipe? I love this! Um, let’s just say that these tasty little suckers have officially become a food group in my diet since I have made them. Don’t you know that some people are on a pre-Thanskgiving crash diet? I was just thinking the other day that I need to start to decide what cookies I want to make for the boxes that I give away for Christmas. Hi Deb – Any suggestions for making these gluten-free? Cookie topping wafer bonbon I’m very familliar with Daim since they are Swedish and originally called Dajm, been eating them for like 25+ years. Okay – I think I need to make these cookies this weekend. Drop by rounded teaspoons onto prepared cookie sheet. I have never seen a cookie recipe that called for so many eggs and so little flour and fat. These were really good but not amazing enough to justify that quantity of chocolate and eggs. (Unfortunately, I may not get around to that list until sometime this spring…). And I had done my best to fluff the flour prior to scooping. I thought I printed it out wrong and sped back here to read the comments. thanks Deb! – toasting the walnuts slightly before adding to the batter actually does make a difference in flavor. If it’s remotely imaginable, I think I like them more when baked in miniature muffin tins (there was just a wee bit of dough left over…somehow). I’m worried that they wouldn’t end up with a bar-like consistency, and be more crisp. But the quantity of brown sugar makes me a little wary. I would suggest using chopped up pieces of Toffifee if you can find that in your country. Gradually add flour mixture, beating until well blended. Certainly a big hit in this house. I used pecans instead of walnuts but otherwise, followed the recipe to a T, including using sea salt. I chopped my bars very coarsely and once the cookies cooled I had chunks of crunchy toffee throughout. Notify me of follow-up comments by email. I made the dough two days ago, refridgerated it and just made them. I know that it will be impossible to let them cool completely, but they really taste a lot better cool, as they continue baking once they come out of the oven. It’s instinctive to eat a warm, gooey chocolatey cookie. T. — It is hard to say. Thank you! Made them for my new team at work today and they were a total hit. Also, mine look much lighter brown than yours…any idea why? Fruitcake topping tart caramels wafer donut topping pie I can’t wait to taste! World Peace cookies were the best cookies I ever made. Do they add to the texture? My only adaptations are that I leave out the nuts and always use the slice and bake method. They are permanently on my son’s Top Three Favorite cookies list (along with these and the New York Times Jaques Torres chocolate chip cookies pictured on the home page banner). I agree with all commenters that recommended not chopping the bars too small. The salt on top was the perfect finishing touch! Brittany — I made them with Valrhona 70 percent which is much more dark and intense than Ghiradelli. These cookies tasted good, but they were a disaster to get on the cookie sheet. Thanks! I agree with Marly on the disaster part of this. So thank you for writing such a fun and informative cookbook. I was absolutely disastrous when it came to doing it that way. Utterly delicious. and it was easier on the wallet. These cookies look wonderful! Is the toffee hard or soft? These cookies actually glisten, shiny and chocolaty greatness. This is their exact recipe. I just made the peanut butter cookies you adapted from the magnolia bakery cookbook. I made these tonight and they are just as amazing as you promised they would be. I also made half the recipe (came to 12 decent sized cookies) and substituted pecans for the walnuts. I am a new reader here and love your site! As long as you chill it enough, they really aren’t too bad to scoop. Thanks! Not sure what i did wrong. These are great cookies for people who don’t like too-sweet cookies. From my understanding, Skor was created to compete with with Heath, before Hershey’s just decided to buy out Heath’s… Do they taste similar, and have similar textures? Is that right?? @buttercup: I don’t think the walnuts add a lot to the cookies. It doesn’t really work to do the slice and bake thing, since the dough is (I think) gooier than the normal flour version, but otherwise, WOW. :), There were far too many comments on this recipe for me to read them all, but I think I read the first 50 or so..that being said, did anyone else have major trouble with this recipe? I am entirely uneducated on what candy bars are available in other countries. I am wondering if you’ve had anyone have to make high altitude adjustments for these. xx. I used Ghiradelli Bittersweet dark chocolate and Heath Bar “bits” which I found at my supermarket. My friends love me. I got chocolate EVERYWHERE. Now after 8 years, the cookie exchange has turned into the “Cookie Throwdown”. Tasty cookies! These cookies are amazing! I used Nestle semi-sweet chocolate chips instead of something higher quality (and it’s a good thing, too, or I would have been kicking myself even harder for seizing the chocolate), but I have a hard time believing that could account for the stark differences. Snip a small tip off one corner and lightly drizzle the cookies with white chocolate. They are magnificent and my heath-obsessed mother truly appreciated them for her birthday. It would help to know if anyone else had this problem. 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