Toffee Cookies - Take 2

Have I mentioned that I love toffee? Imagine my excitement when I came across this recipe while perusing food blogs (definitely not) at work. Warning: this recipe has a pound of chocolate in it. 

Chocolate Toffee Cookies

1/2 cup flour

1 tsp baking powder

1/2 tsp salt

1 pound chocolate (I used a combination of bittersweet and semi-sweet, some Ghiradelli, some Baker's)

1/4 cup unsalted butter (1/2 stick)

1 3/4 cup brown sugar

4 eggs

1 tbsp vanilla

5 toffee bars (1.4 oz each) (like Heath), chopped

salt (optional)

Combine flour, baking powder, and salt in a bowl with a whisk. Melt chocolate and butter over a double boiler. If you're ghetto, like me, do this:

(The Pot-On-Pot "I don't have a" Double Boiler)

Use an electric mixer (I have one of these!):

(My BEAUTIFUL pistachio green KitchenAid mixer [thanks Dad!])

...to combine the brown sugar and eggs, beat for 5 minutes. Beat in the chocolate and vanilla. Stir in the flour, then stir in the toffee chunks (I suppose you could follow the original recipe and also add walnuts, but I think nuts are for pansies). Some toffee porn: 

Don't be alarmed by the batter being very thin. I was, because I did not read the whole recipe and did not realize there was refrigeration time involved. I loathe recipes with refrigeration time, I'm not that patient! But alas, it's necessary for this one. Refrigerate for about an hour, then drop spoonfuls onto a parchment paper/wax paper/silpat covered cookie sheet. If you want, sprinkle with salt. I did this for the first 1 or 2 batches and then forgot. If I knew which cookies came from which batches... I'd let you know if it made a difference. Bake for 12-15 minutes (I definitely needed at least 15). Also, let the cookies cool on the cookie sheet for at least 10 minutes or so before transferring to a cooling rack, otherwise the bottoms will be too soft and fall out. 

I'd say these are better than Toffee Cookie attempt number one, but not every day cookies. They are VERY rich! Remember... a POUND of chocolate. On that note, I'll never fall asleep tonight from too much sugar intake. 

Cookies!

I can't believe it's been a month and I haven't posted a baked good! I guess oven temperatures in this CRAZY hot summer has kept me away from my favorite hobby.

If you know me at all, you know I love toffee. I was very excited the other night when I found toffee crumbles in the baking aisle of the grocery store. How long have these been hiding from me?! I decided to make some cookies with toffee and chunks of chocolate.

Chocolate Toffee Cookies

Recipe adapted from here

2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp salt

3/4 C unsalted butter, melted

1 C brown sugar, packed

1/2 C white sugar

1 tbsp vanilla extract

1 egg

1 egg yolk

1 bar of 60% cacao bittersweet chocolate

Toffee bits*

Preheat oven to 325. Sift together flour, baking soda, and salt. Set aside. In another bowl, cream together butter and sugars (you should use an electric mixer, but I was lazy and did not). Mix in vanilla, egg, and egg yolk. Stir in chocolate and toffee. *I never measure add-ins to cookies, I use the "dump as much as seems appropriate method." Drop spoonfuls on greased or lined cookie sheets (I use a silpat). Bake for 15-20 minutes, or until edges are golden brown.

Disclaimer: I forgot to add in the white sugar... give me a break, it's the weekend. They taste fine, but are a little less sweet than you might expect a cookie.

Verdict: The toffee bits kind of melted into the batter while baking, making the flavor a little less prominent than I would have hoped. I was hoping for a toffee crunch. As for the cookie, this is one of my easy, go-to recipes, but not my favorite. Perhaps I'll test some more and post... Krishnan tells me of some pretentious NY Times recipe that could be coming to the M St Kitchen soon!