Recipes and Cooking Jumbo Chocolate-Toffee Cookies 5.0 (1) Add your rating & review Don't worry -- we won't make you choose between chocolate and toffee. Instead, both flavors come together in this jumbo Christmas cookie. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 26, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Bake Time: 10 mins Total Time: 50 mins Servings: 18 Yield: 18 cookies Jump to Nutrition Facts Ingredients ½ cup butter, softened ½ cup shortening ¾ cup granulated sugar ¾ cup packed brown sugar ¾ teaspoon salt ½ teaspoon baking soda 2 eggs 1 teaspoon vanilla 2 ¾ cup all-purpose flour 1 ⅓ cup dark chocolate pieces 1 cup almond toffee bits or white baking pieces Directions Preheat oven to 375°F. Line cookie sheets with parchment paper. In a large bowl beat butter and shortening with a mixer on medium 30 seconds. Add both sugars, salt, and baking soda. Beat on medium 2 minutes, scraping bowl as needed. Beat in eggs and vanilla. Beat in flour. Microwave half of the dark chocolate pieces until melted and smooth, stirring often. Divide dough in half. Stir melted chocolate and the remaining chocolate pieces into half of the dough. Stir toffee bits into the remaining dough. For each cookie, roll 2 Tbsp. of each dough into a ball, then roll balls together to make one ball. Place about 3 inches apart on prepared cookie sheet. Flatten to about 3/4-inch thickness. Bake 10 to 12 minutes or just until edges are light brown. Cool on cookie sheet 2 minutes. Remove; cool on wire racks. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 395 Calories 19g Fat 51g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 395 % Daily Value * Total Fat 19g 24% Saturated Fat 10g 50% Cholesterol 37mg 12% Sodium 256mg 11% Total Carbohydrate 51g 19% Total Sugars 35g Protein 3g Calcium 15mg 1% Iron 1.1mg 6% Potassium 42mg 1% Fatty acids, total trans 1g Folate, total 37.8mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.