Receta Chocolate Toffee Cookies- The Real Deal
Food
15 Apr 2014
By Greg Henry
These Chocolate Toffee Cookies are special, though they may not look like it. They’re not frosted, painted, or blitzed in sprinkles. You can’t roll them out and cut them into fancy shapes. They’re not paleo (whatever that is) or gluten free. They’re made with old-fashioned, real ingredients. The kind your mother may have used. The outsides of these cookies have a slightly crisp crumb. The interior is provocatively fudgy– there’s not much more to say about them. They don’t have nuts or oats or any extra bells and whistles. Save one. Toffee. These cookies have a nearly undetectable nod toward the savory with the addition of toffee. They’re quite simply, the best cookies I’ve ever made.
Which kinda surprises me. After five (plus) years of pecking out recipes on this keyboard, I sometimes think bells and whistles are all I have left. That’s because finding something that surprises me isn’t as easy as you might think. To keep my belly full of surprises I often seek out new flavors, or try regional cuisines that you won’t find just anywhere. Do you remember my Pickled Quail? What about SPAM Sliders? I love stuff like that (I really do) and I guess I figure stuff like that will help my blog stand out in a crowd. I guess.
Chocolate Toffee Cookies
But sometimes the best recipes just prove that kind of thinking wrong. These simple Chocolate Toffee Cookies are full of surprises. They come from a recipe by Barbara Fairchild that’s been passed around between food lovers for quite some time. She was with Bon Appétit for 32 plus years. She’s a cheerleader for the great city of Los Angeles (just like me). That’s bio enough in my book.
I don’t really know what she’s been up to lately. But these Chocolate Toffee Cookies are quite a legacy. That much should not be a surprise. GREG
Ingredients
- ½ cup flour (scooped and leveled)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 pound semi-sweet chocolate (chopped)
- ¼ cup unsalted butter
- 1 ½ cup packed brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 5 (1.4 oz) Chocolate covered toffee bars (such as Heath) roughly chopped into bits
Directions
Combine flour, baking powder and salt in a small bowl; whisk to combine.
Melt the chocolate and butter together in the top of a double boiler set over simmering water; stirring until smooth. Remove from heat and let cool to about body temperature.
Meanwhile, use an electric mixer to blend the sugar and eggs until thick and creamy, about 5 minutes. Beat in the cooled chocolate mixture and the vanilla. Using a rubber spatula fold in the flour mixture until just incorporated. Stir in the toffee bits. Cover and chill until firm, at least 45 minutes and up to overnight.
Heat the oven to 350 degrees F. Line 2 or 3 rimmed baking sheets (depending on size) with silicon mats or parchment paper. Drop 18 ¼-cup rounds of batter onto the baking sheets, spaced at least 2-inches apart. Bake until the cookies look dry and uniformly cracked across the surface but still soft in the center; about 15 minutes.
Let the cookies cool on the baking sheets.
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Notes
The cookies can be prepared up to two days in advance; store in an airtight container at room temperature.
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