CHOCOLATE TOFFEE CRINKLE COOKIES

Chocolate Toffee Crinkle Cookies image

Enjoy these crinkled chocolate cookies for dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 24

Number Of Ingredients 11

Ingredients

8 oz semisweet baking chocolate, chopped
1/4 cup butter or margarine, cut up
1 1/4 cups Gold Medal™ all-purpose flour
1/4 cup unsweetened baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 eggs
1 teaspoon vanilla
1 bag (8 oz) toffee bits
Sugar

Steps:

In 1-quart saucepan, heat chocolate and butter over medium-low heat, stirring frequently, until chocolate is melted and mixture is smooth; cool.
Heat oven to 350°F. Grease or line cookie sheets with cooking parchment paper. In medium bowl, stir together flour, cocoa, baking soda and salt; set aside. In large bowl, beat 1 cup sugar, the eggs and vanilla with electric mixer on medium speed 2 minutes or until well blended. Add cooled chocolate mixture; beat on low speed until combined. Slowly beat in flour mixture until soft dough forms. Stir in toffee bits.
Shape dough into 1 1/4-inch balls. Onto ungreased cookie sheets, place balls 2 inches apart. With bottom of glass dipped in sugar, flatten slightly.
Bake 8 to 10 minutes or until tops are dry (cookies will be soft in center). Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 14 g, TransFat 0 g