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Chocolate Cookies with Orange and Toffee Bits with powdered sugar on top sitting on a white plate.

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
Prep Time 15 mins
Cook Time 22 mins
Chill 30 mins
Total Time 1 hr 7 mins
Course Cookies, Nuts
Cuisine American
Servings 24 cookies
Calories 231 kcal

Ingredients
  

  • ½ cup Butter unsalted 1 stick room temperature
  • 8 oz Cream Cheese softened
  • 1 ½ cup Sugar white 297 g
  • 1 tablespoon Orange zest
  • ½ teaspoon Vanilla Extract
  • 2 Eggs
  • 1 ¾ cups All purpose flour 210 g
  • 2 teaspoon Baking powder
  • ½ teaspoon Kosher Salt
  • ¾ cup Unsweetened cocoa powder 63 g
  • ½ cup Walnuts
  • 1 cup Toffee bits
  • 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 enough of 1 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 and scrape down the sides and across the bottom, then add the sugar and turn the mixer to medium-high till 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 till incorporated.
  • Turn the mixer to low and slowly add the flour mixture and incorporate, I turn the mixer off and scrape the sides and bottom then turn the mixer on for about another 15 to 30 seconds. Take the bowl off the stand and loosely cover the top with plastic wrap and refrigerate for 30 minutes.
  • Preheat your over to 350°, and line 2 cookie sheet pans with parchment paper. I use an OXO medium cookie scoop to put 12 mounds on a cookie sheet. Do not flatten the cookie scoop mounds. Bake for 11 - 13 minutes; they will be soft to the touch. Let them sit on the cookie sheet pan for a minute or two 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: 231kcalCarbohydrates: 28gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 44mgSodium: 134mgPotassium: 87mgFiber: 1gSugar: 19gVitamin A: 380IUVitamin C: 1mgCalcium: 43mgIron: 1mg
Keyword chocolate and toffee cookies, chocolate cookies, toffee orange cookies
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