• Cooking Time: 13 minutes
  • Servings: 3 dozen 3-4 inch cookies
  • Preparation Time: 20 minutes


This recipie came from Heinemann's, and old restaurant that closed down , here in Milwaukee, Wi.


  • 11 Tablespoons unsalted, very soft room - temperature butter
  • 2 cups packed brown sugar
  • 1 cup granulated sugar
  • 3 eggs
  • 1/3/4 cups unbleached flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/1/4 cups unsweetened Dutch-process cocoa powder
  • 1/2 cup coursely chopped walnuts
  • 1 cup toffee bits (not chocolate covered)


  • Preheat oven to 350 degrees.
  • In large bowl,beat butter with sugars until fluffy. Add Eggs,
  • one at a time, beating well after each addition.
  • In another bowl,combine flour with baking powder, baking soda,
  • salt, and cocoa. Add to creamed mixture gradually. Add nuts
  • and toffee bits and mix until combined.
  • Roll about 2-tablespoon portions of dough into balls, place on
  • parchment lined cookie sheets 2 inches apart and flatten slightly.
  • Bake in pre-heated oven about 13 minutes, or until cookies are
  • firm around the edges and cracked and almost dry on top.
  • (inside the crakes will appear moist) Cookies will spread.
  • Remove from Oven and let cool 3 minutes before transferring to
  • a wire rack. Cookies should be crisp on the outside, chewy on the inside.

Categories: Nutty  Sweet 

Author Credit: Heinemann's restaurant

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