Ingredients for German Chocolate Toffee Cookies
- 1 cup (2 sticks) softened unsalted butter
- ½ cup shortening
- Sugar
- Brown Sugar
- German Sweet Chocolate
- 2 large eggs
- ½ cup water
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- English Toffee Bits
- 1 cup chopped walnuts
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How to Make German Chocolate Toffee Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened unsalted butter, ½ cup shortening, 1 ½ cups granulated sugar, and 1 cup packed brown sugar until light and fluffy.
- Beat in 1 cup unsweetened German chocolate, melted and cooled slightly.
- Add 2 large eggs one at a time, beating well after each addition.
- Beat in 1 teaspoon vanilla extract and ½ cup water.
- In a separate bowl, whisk together 3 ½ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups toffee bits and 1 cup chopped walnuts.
- Drop by rounded tablespoons, about 2 inches apart, onto the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are golden brown. Start checking at 12 minutes.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
12g
Fat
6g
Carbs
2g