Tuesday, November 30, 2010

Chocolate Toffee Cookies

When you are preparing to move, one thing you want to do is try to eat everything you can in your pantry & refrigerator, so you’ll have less to transport.  These cookies are a freezer discovery.  Believe me, nothing is more exciting than discovering a log of cookie dough in your freezer.  This was an INSANELY delicious dough (any Twitter friends remember me exclaiming “This dough tastes like fudge!”?).  It’s also very soft, and lends it’s self nicely to a slice & bake.  I love the convenience of being able to pull out a log of dough, slice off a few cookies, and bake them on demand.

These cookies are almost brownie-like, rich with intense chocolate aroma & taste.  The Boy is a huge fan of toffee bars like Heath or Skor, so when I saw this recipe that included the chopped up candy bits I knew I had to make it.  As long as you don’t overbake these cookies (and that’s an easy mistake with such a dark colored cookie like this), they will be soft & somewhat chewy.  If you do happen to overbake them, they will be a bit crisper.  My only regret is, all the cookies have now been baked, and EVERY TIME I kept forgetting to sprinkle on a touch of fleur de sel or sea salt.  I’m sure that would have really pushed these delectable treats over the top!

These cookies would be a perfect addition to a Christmas cookie platter or treat bag!  For more Christmas cookie ideas, check out my cookie tag!

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Chocolate Toffee Cookies

from Smitten Kitchen, who adapted it from Bon Appetit

Ingredients:

1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped
Flaky sea salt for sprinkling (optional)

Directions:

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla.

Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by spoonfuls onto sheets, spacing two inches apart. Sprinkle with a pinch of flaky sea salt, if you’re using it. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

Let cool completely, as they continue baking after being removed from the oven.

Slice and bake option: After struggling a bit to scoop these cookies, I rolled the dough into a log 1.5 inches in diameter and chilled it. When I was ready to bake the cookies, I cut it into 1/2-inch slices. You can store the dough log in the freezer, wrapped in waxed paper and then two layers of plastic wrap for up to a month, just baking the cookies off as you need. Cookies baked straight from the freezer may need an additional minute or two in the oven, depending on their thickness.

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10 Responses to “Chocolate Toffee Cookies”

  1. 1
    Liz @ Blog is the New Black — November 30, 2010 @ 6:55 am

    These sounds delicious! I am doing lots of holiday baking this weekend and these may have to go on the list!

  2. 2
    Beth — November 30, 2010 @ 8:40 am

    ooh, I want, I want! adding these to my xmas cookie must-bake list!

  3. 3
    Krystal R. — November 30, 2010 @ 11:52 am

    PERFECT, I have everything to make this for my Christmas Cookie party!! They look sinfully delicious!!

  4. 4
    Paula — November 30, 2010 @ 1:22 pm

    LOVED these…these also made it to my holiday bake list because they’re easy but are so yummy!

  5. 5
    Jessica — November 30, 2010 @ 2:18 pm

    Oh man! These look delicious! I love toffee! *nom*nom*

  6. 6
    Nashville Nosher — December 1, 2010 @ 3:50 pm

    oooh these just might be making an appearance at a cookie swap I’m hosting this weekend!

  7. 7
    ingrid — December 1, 2010 @ 5:32 pm

    Hi, Erin! Wish I would find something yummy like this in my freezer. :)

    Hope you had a blessed & delicious Thanksgiving!
    ~ingrid

  8. 8
    Melanie — December 2, 2010 @ 4:19 pm

    These are definitely being added to my Christmas baking list. They look amazing!

  9. 9
    Jordana — November 20, 2011 @ 8:31 am

    How much does this make?

    • Erin replied: — November 20th, 2011 @ 11:42 am

      It all depends on how much raw dough you eat. Just kidding. It depends on how large you make the cookies. According to comments on Smitten Kitchen’s website (which is where I got the recipe) one person says they got 6 dozen. That person rolled the dough into 1 1/2 inch log and cut 1/2 inch thick cookies. Another person did the drop method, and said with a little less than 1/2 a teaspoon of dough, yielded 3 to 4 dozen. I can’t remember the exact yield from mine, because I rolled mine into logs, and didn’t bake them all in the same day. I froze a log for later consumption. I hope that helps!

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