This cookie is absolutely delicious—my new favorite cookie. I adapted it from a Bon Appetit recipe I found in an old clip file of recipes I’ve been wanting to try, and today was the day. The original recipe calls for the addition of walnuts, but my kids aren’t crazy about nutty cookies yet. They are great looking, rich and totally comforting with a cup of tea or a glass of milk.
Chocolate Toffee Cookies
Makes 18 Large Cookies
½ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 lb semisweet chocolate, chopped
4 tablespoons unsalted butter
1 ¾ cps golden brown sugar, packed
1 tablespoon vanilla extract
1 8 ounce bag Heath English Toffee bits (or if you can’t find these, just chop up Heath or any other English toffee bar
Combine the flour, baking powder, and salt in a small bowl and stir together. In a double boiler, melt the chocolate and the butter together and stir until smooth. Remove the mixture from the heat and cool to room temperature.
In a large bowl, beat together the sugar and eggs for about 5 minutes, until thick and smooth. Add the chocolate and butter mixture, the vanilla extract and beat to blend. Stir in the flour mixture and then the toffee bits. Chill the batter until it firms up—about 45 minutes and up to a day.
When ready to cook, preheat the oven to 350 degrees. To avoid sticky pans, it’s best to line your baking sheets with parchment paper. Using a ¼ cup scoop, drop scoops of the batter on the baking sheets about 2 inches apart. Bake for 15 minutes or until the tops look dry and cracked, but the insides are still soft to the touch and moist. Remove from the oven, cool for 2 minutes in the pan and then transfer them to racks to finish cooling.
Optional addition: 1 cup walnuts, toasted and chopped
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