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    Home » Cookies

    Chocolate Cookies with Orange and Toffee Bits

    Published: Sep 30, 2022 · Modified: Oct 21, 2022 · This post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe

    Looking around my pantry, baking selection of ingredients I had on hand, there was a bag of toffee bits that looked intriguing. So the journey begins with what flavors to combine with these toffee bits to make a fantastic cookie.

    Chocolate cookies with walnut haves in the middle and powdered sugar on top. They are sitting on a green dish.

    Table of contents

    • Ingredients
    • Making Chocolate Orange Cookies
      • Prepping the Ingredients
      • Mixing the Cookie Batter
    • Bake and Finish
    • Storage
    • Other Fall Cookies

    I usually pick my ingredient flavors first and then decide on the type of cookie. Should it be a shortbread, cream cheese, mascarpone, ricotta, or thumbprint cookie? So many choices but first, what goes with toffee bits?

    If you look at the breakdown of what ingredients go into making toffee, it will contain molasses, butter, milk, and sometimes flour and salt. If you search for molasses cookies and after fifty different molasses cookies recipes, you will start to see what others have incorporated into their cookies. A favorite is a form of chocolate, either chips or cocoa powder. Since my toffee was in bits, the right choice was a chocolate cookie.

    Ingredients

    Chocolate cookies with orange and toffee bits ingredients.
    Jump to Recipe for Amounts
    • Butter unsalted
    • Cream Cheese 
    • Sugar white
    • Orange zest
    • Vanilla Extract
    • Eggs
    • All-purpose flour
    • Baking powder
    • Kosher Salt
    • Unsweetened cocoa powder
    • Walnuts
    • Toffee bits
    • Powdered sugar 

    Making Chocolate Orange Cookies

    One of the great things about these cookies is that they are ooey gooey. This, of course, means that they tend to stick to the parchment paper. I use a Williams Sonoma Signature Fish Spatula, to get the cookies off of the parchment paper. Using a thin spatula will make your life easier for these cookies.

    Prepping the Ingredients

    I thought you might like to see how I prepare my ingredients. My scale is what I use to weigh all my dry ingredients. I have used my My Weight KD-8000 with AC Adapter for five years, and I love it.

    I found Rubbermaid Brilliance Storage containers (the link is for the 60 pieces set, but you can buy them separately) on Amazon (of course). They are great for nuts and open bags of chocolate chip, not to mention sugars and flour.

    Now on to making cookies!

    Bowl on top of a scale to weigh grams of ingredients.

    Start by weighing the sugar into one bowl. Set this bowl to the side. Next, weigh the flour, baking powder, salt, and cocoa powder into another bowl. Don't forget to press the Tare button before you add each ingredient. Use a whisk to blend the dry ingredients, then set that bowl aside.

    The last prepping that needs to be done is the orange zest. As you can see, I try not to zest down to the white of the orange, as this part can be very bitter. It looks like a lot, but a whole orange zest will pack into a tablespoon.

    Zesting an orange on a cutting board.

    Mixing the Cookie Batter

    Add the cream cheese and butter to a mixer bowl, blending them for 2 to 3 minutes.

    Butter and cream cheesed mixed with choppy peaks.

    With the cream cheese and butter, it becomes lighter in color and creamy. Scrape the bowl sides down.

    Butter, cream cheese, and powdered sugar mixed for 3 minutes, soft and creamy peaks.

    Start the mixer and add the sugar; mix for 3 minutes on medium speed. See how light and smooth these 3 ingredients become.

    Next, add the orange zest and the vanilla extract turning the mixer on to a medium-low speed. Add one egg at a time until the eggs are incorporated. Scrape down the bowl. Turn the mixer onto a low speed and gradually add the flour and cocoa mixture. Blend for a minute or less.

    I take a spatula and scrape the sides and bottom of the bowl to ensure all the flour is mixed in, then add the toffee bits and chopped walnuts. Mix for 30 seconds. Lightly cover the bowl and refrigerate for 30 minutes.

    All ingredients combined in a mixer bowl for the chocolate cookies with orange and toffee bits.

    See how many toffee bits are throughout the cookie dough? It just screams toffee!

    Bake and Finish

    Line two cookie sheet pans with parchment paper. Set your oven to 350° and grab a medium-size cookie scooper.

    12 scooped cookie mounds with 2 pieces of walnuts on top, ready for the oven.

    Place 12 scoops on your prepared sheet pan. I leave about 2" between each mound. Then, I take 2 or 3 walnut pieces and place them on top of each cookie mound (lightly press them down)—Bake for 13 to 15 minutes.

    Chocolate Cookies with Orange and Toffee Bits out of the oven and cooling on a wire rack.

    Once the cookies are out of the oven, leave them on the pan for at least 5 minutes. These cookies are so good, but getting them to a cooling rack can be a little tricky. The toffee sticks to the parchment paper, so you need a thin metal turner to get under the cookie. When the cookies are cooled, they are firm but soft right out of the oven.

    Chocolate Cookies with Orange and Toffee Bits sitting on a green plate with more cookies in the background.

    I sprinkle a little powdered sugar on top, which looks good against the chocolate color.

    Storage

    I store these cookies in a container with a lid and parchment paper between the layers. The toffee can stick to the cookies under it without protection.

    Other Fall Cookies

    • Chocolate Peanut Butter Chip Cookies
    • Chocolate with Peanut Butter Cupcake Cookies
    • My Favorite Cream Cheese Chocolate Cookies
    • Bite Size Chocolate Walnut Shortbread Cookies
    Chocolate cookies with walnut haves in the middle and powdered sugar on top. They are sitting on a green dish.

    Chocolate Cookies with Orange and Toffee Bits

    Barbara Hall
    These cookies have the boldness of chocolate, the crunch of toffee bits, and the tang of orange zest for that perfect cookie.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Bake Time 22 mins
    Chill 30 mins
    Total Time 1 hr 7 mins
    Course Cookies, Nuts
    Cuisine American
    Servings 29 cookies
    Calories 200 kcal

    Ingredients
     

    • ½ cup (113.5 g) Butter unsalted room temperature
    • 8 ounce (226.8 g) Cream Cheese softened
    • 1 ½ cup (300 g) Sugar white
    • 1 Tablespoon (1 Tablespoon) Orange zest
    • 1 teaspoon (1 teaspoon) Vanilla Extract
    • 2 (2 ) Eggs
    • 1 ¾ cups (218.75 g) All-purpose flour
    • 2 teaspoon (2 teaspoon) Baking powder
    • ½ teaspoon (0.5 teaspoon) Kosher Salt
    • ¾ cup (64.5 g) Unsweetened cocoa powder
    • ½ cup (58.5 g) Walnuts
    • 1 cup (236.59 g) Toffee bits
    • ½ cup (60 g) Powdered sugar Sprinkle on top when cooled

    Instructions
     

    • Weigh or measure the flour, salt, baking powder, and cocoa powder into a bowl. Run a whisk through to blend and set the bowl aside. In a small bowl, weigh or measure the sugar and set that bowl aside; also—zest one orange to make 1 tablespoon for the cookie dough.
    • In a stand or hand-held mixer, beat the butter and cream cheese for 2 to 3 minutes on medium speed. Turn the mixer off, scrape down the sides and across the bottom, and add the sugar, turning the mixer to medium-high until light and fluffy (a good 3 minutes). Turn the mixer down to medium-low and add the orange zest and the vanilla extract. Next, add one egg at a time until incorporated.
    • Turn the mixer to low speed and slowly add the flour mixture. Next, I turn the mixer off, scrape the sides and bottom, then turn the mixer on for about another 15 to 30 seconds to ensure the flour is incorporated. Add the toffee bits and the chopped walnuts and blend for 30 seconds. Take the bowl off the stand, loosely cover the top with plastic wrap and refrigerate for 30 minutes.
    • Preheat your oven to 350°, and line 2 cookie sheet pans with parchment paper. I use a medium cookie scooper to put 12 mounds on a cookie sheet. Do not flatten the cookie scoop mounds. Lightly press a couple of walnuts on top of each mound. Bake for 13 - 15 minutes; they will be soft to the touch. Let them sit on the cookie sheet pan for 5 minutes before moving them to a cooling rack. I sprinkle a little powdered sugar on top after they cool. These are some of my favorite cookies to make and eat.

    Notes

    *A little hint you want to use a thin food turner spatula. Believe it or not, I use a slotted fish turner to get under these cookies. They are soft, but they firm up as they cool.

    Nutrition

    Calories: 200kcalCarbohydrates: 26gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 36mgSodium: 110mgPotassium: 71mgFiber: 1gSugar: 18gVitamin A: 314IUVitamin C: 0.3mgCalcium: 36mgIron: 1mg
    Keyword chocolate and toffee cookies, chocolate cookies, toffee orange cookies
    Tried this recipe?Let us know how it was!

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