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!
Chocolate Toffee Cookies
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)
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.