I’ve always enjoyed baking, but haven’t done much of it in the past 10 years since I don’t really enjoy the product. Thank goodness Scott came along! He loves sweets, so he lets me bake for him whenever I want.
I tried these cookies a little a while ago and they were a big hit! I was able to share some with Courtney, Jonny and my roommate, all four of them enjoyed the cookies. I’m not a huge fan of sweets, so they were a bit too much for me, but anyone with a sweet tooth will love these bad boys.
Chocolate Toffee Cookies
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 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 Skor), coarsely chopped
1 cup walnuts, toasted, chopped (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. 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.)
I know that it will be impossible to let them cool completely, but they really taste a lot better cool, as they continue baking once they come out of the oven.
These cookies have a brownie like consistency. I didn’t use the walnuts and they came out perfectly.