Chocolate toffee cookies

Under Creative Commons licence from Flickr user jwalsh

I’ve already crowned a chocolate chip cookie “Best cookie ever“, so we’ll have to file these under “Most ridiculous cookie ever”.  The recipe makes about 2 dozen large cookies, but only has half a cup of flour it.  Chocolate, brown sugar, and eggs provide most of the bulk.

The recipe is American and calls for 5 chopped Heath bars, which are made by Hersheys and therefore are not available over here in Cadbury land.  They are supposedly sold as Skor bars over here, but in my extensive searches I’ve not turned those up.  Instead, I experiment with different candy each time I make them.  I’ve used Cadbury Eclairs, milk chocolate bars with little toffee chunks, chopped soft Werthers, chocolate-coated toffee balls, and so on.  A word of warning – chopping caramel is difficult, and gives me a massive blister each time.  But…soooooo worth it.

Recipe after the jump.  You’re welcome.  From Epicurious:

1/2 cup all purpose flour

1 teaspoon baking powder

1/4 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 (I skip these, but I imagine the extra texture could be quite enjoyable if you don’t mind distracting from the chocolate hit)

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 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart (I use two metal dessert spoons to do this, so my hands don’t end up totally covered in chocolate). Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

– Anna

  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 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

* 1/2 cup all purpose flour

* 1 teaspoon baking powder

* 1/4 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

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 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

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2 responses to “Chocolate toffee cookies

  1. Pingback: What products do you miss? « I can has cheezcloth?

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