Sunday, July 6, 2008

Chocolate Toffee Cookies

These are BY FAR my favorite cookies of all time. They are intensely chocolate, almost brownie like, sweet and a bit salty with the goodness of melty toffee chips and chocolate chips. I've had people tell me they were a bit "expensive" to make (there's a lot of chocolate and the toffee bits aren't cheap) but I can honestly say they are worth every single penny.

½ cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 pound bittersweet chocolate, chopped (you can use semisweet, but I prefer bitter)
¼ cup unsalted butter
1 ¾ cups brown sugar
4 large eggs
1-tablespoon vanilla
7 ounces toffee pieces
1 cup semisweet chocolate chips

Heat oven to 350°.

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

Beat sugar and eggs in separate bowl until thick
(about 5 minutes). Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and chocolate chips.

*The dough is very "wet" at this point. Almost brownie batter-like. Don't worry, it firms up.

Chill until firm, about 45 minutes.

Line baking sheets with parchment and drop rounds of batter
(I use a cookie scoop for this. Mine, unfortunately, is completely void of any markings referring to it's size but it's a "medium" sized one and the only one I use for baking. I would guess it's a bit short of 2 tablespoons), spacing 2 ½ inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. Makes about 2 dozen.

I found this recipe in Bon Appetit quite a few years ago. I've adapted the size of the cookie, but other than that the recipe is the original.

1 comment:

  1. This is one of my favorites too! It's not as expensive if you scale it down to a quarter of itself. That's what I do when I make it for myself. Lately, I've been leaving out the toffee and using chunks of various flavored chocolate bars.