Chocolate Cookies with Orange and Toffee Bits

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

5 from 2 votes

Chocolate Cookies with Orange and Toffee Bits

These cookies have the boldness of chocolate, the crunch of toffee bits, and the tang of orange zest for that perfect cookie.

Prep Time15

Total Bake Time22

Chill30

Total Time1 7

Course: Cookies, Nuts

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 200kcal

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°F (175°C or 180°C), 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