German Chocolate Toffee Cookies

Personally, I've always found German chocolate to be a subtle flavor and the real essence of what we've come to know as German chocolate comes from the supporting players like nuts and coconut.  As you know I'm wary of cakes, but I like the idea of these flavors for a cookie, especially for the holidays.  The result is a cookie with a good texture and nuttiness, but without a cohesive flavor throughout.  Dave was a little disappointed the recipe didn't include coconut and thought the chocolate was far lighter than most German chocolate treats he's enjoyed.  Depending on your audience, this could be hit or miss as it.

I found this recipe posted from Jeannieskitchen on BetterRecipes.com, and it was originally a Taste of Home recipe submitted by Joyce Robb.  First off, I had to halve this recipe when I saw it made 13 dozen cookies!  I'm all for recipes that make a lot of cookies, but this was little much for my crowd.  Feel free to double up the quantities below and you'll have a great cookie exchange treat.  Second, I would add a little more than the 2 ounces of German chocolate (maybe 4 ounces), increase the toffee bits to at least a cup and add flaked coconut.  That was really the flavor that was lacking to give you that ultimate German chocolate taste. 



German Chocolate Toffee Cookies

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 1/4 cups sugar
1/4 cup brown sugar
2 ounces German sweet chocolate, melted and cooled
2 eggs
1 teaspoon water
1 teaspoon vanilla
3 1/4 cup flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup toffee bits
3/4 cup walnuts, chopped

In a stand mixer (or a large bowl with an electric mixer), cream the butter, shortening, and both sugars until light and fluffy, using the beater attachment.

Beat in melted chocolate.  Add eggs, one at a time, beating well after each addition.  Beat in water and vanilla.

In a large bowl, whisk together flour, baking soda and salt.

Switch to paddle attachment and add flour mixture to creamed mixture gradually, mixing on low speed until incorporated.

Stir in toffee bits and walnuts.

On a parchment or Silpat lined baking sheet, drop by spoonfuls (I use a small cookie scoop) about 2 inches apart.

Bake at 350 degrees F for 12-15 minutes or until edges are lightly browned. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Allow to cool on pans 1-2 minutes before removing to wire racks to cool completely.

Makes 6 1/2 dozen cookies.

Happy Baking,
The Cookie Princes

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