chocolate toffee cookies
Nov 15th, 2008 by Paul
To celebrate the purchase of my new Camera I went looking for a recipe worth posting. I haven’t posted anything in a while, mostly because my old camera was at first embarrassingly bad, and then wet and broken thanks to a fortunate accident with an esky.
I came across this recipe at one of my usual haunts, and was immediately taken by how beautiful and delicious it looked. Of course I overlooked the fact that the lovely lady over at the Smit can make dog turds look like delicious cookies, while I on the other hand can make delicious cookies look like dog turds.
Still they taste great!
chocolate toffee cookies
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 450g 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 (I used a fancy jar of vanilla bean bits )
- 5 40g 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 ( hehe 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.)
