German Chocolate Toffee Cookies

  Today was the day to bake cookies. I have been lax on the baking front lately and decided to try this recipe for chocolate cookies from the Taste of Home Baking Book. This was a different take on chocolate cookies in that it calls for German Sweet Chocolate and toffee bits. 

  The recipe is for 13 dozen cookies, I really can’t imagine making that many. Maybe for a child’s school bake sale? I cut it in half and that is what I am going to post. If you want more just double the recipe. Everyone thought they were very good and I will be baking them again. Not as intensely chocolate as some and the toffee bits add a nice crunch.

German Chocolate Toffee Cookies

½ cup butter softened

½ cup shortening

1 ¼ cups sugar

¼ cup packed brown sugar

½ package (2 ounces) German Sweet Chocolate melted & cooled

2 eggs

1 teaspoon water

1 teaspoon vanilla

3 ¼ cups flour

1 teaspoon baking soda

¾ teaspoon salt

¾ cup English toffee bits or Almond brickle chips

¾ cup chopped nuts

  In a large mixing bowl, cream the softened butter and sugars until light and fluffy. Beat in cooled melted chocolate. Add eggs one at a time beating well after each addition. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in toffee bits and nuts.

  Drop by tablespoonfuls ( I use a cookie scoop) 2 inch apart onto greased baking sheets. Bake at 350°F. For 12 to 15 minutes or until golden brown. Cool on wire rack.