I obviously have another delicious Valentine’s Day recipe for you today because it’s a mere 5 days away and let’s face it; any holiday built off of chocolate, love and the color pink is worth dedicating several recipes to. This is my personal favorite of the three I made this week, although I will say I was pleasantly surprised by how much I enjoyed these.

They are a delicious, chewy chocolate cookie with toffee pieces throughout, topped with a decadent chocolate ganache. And heart sprinkles because it’s Valentine’s Day. Duh.

A few weeks ago I bookmarked a recipe for chocolate cookies with chocolate ganache over at My Baking Addiction. Anything with toffee in it is a winner in my book, but I’ve never had a “chocolate” cookie that I’ve been that enthralled with. I prefer the chocolate to come in the form of chips or candy, not coca powder.

Well this recipe proved me wrong. These cookies are SO so so good. They are soft, chewy, chocolaty, slightly salty from the toffee and really really addicting. I highly recommend you make these immediately.

The base for the cookie is really very simple: butter, sugar, eggs, flour, cocoa powder, baking soda, vanilla and salt. The batter is insanely addicting.

But the real magic in these cookies comes from this:

If you haven’t baked with these before, do so immediately. They are tiny little crunchy toffee bits exactly like you would get in a Heath bar, but they are all chopped up and ready for you to bake with. Add these into the chocolate cookie dough and….refrigerate overnight. I know. I’m so annoying with that.

After the flavors are all mingled together, roll them into little balls using your cookie dough scoop and place them on a baking sheet lined with parchment paper. Bake for 9 minutes-no longer! They need to stay slightly soft to be chewy.

That’s what they look like naked, aka without the ganache. They are pretty much irresistable at this point so try to keep from eating them all before we get to the good part.

Next up, make the ganache. To do this, combine some heavy cream with light corn syrup, bring it to a boil, and then stir in chopped dark chocolate. Once the chocolate is all smooth, remove it from the heat and add in some vanilla extract.

The chocolate needs to cool just a little so that it won’t be so runny. Maybe 5-10 minutes. Then spoon the ganache on top of each cookie in small dollops and spread evenly with the back of the spoon.

Sprinkle with some cute red/pink/white hearts and you’re done! These are the best cookie I’ve had in a long time and Seth and I agreed that we need to add these to our Christmas cookie lineup. Enjoy!