Chocolate Toffee Cookies

I may have a toffee obsession lately or it could just be that I bought four bags of toffee bits and want to use them up before I eat them all straight out of the bag!  So I went looking on Food Network and Epicurious....desperate for recipes to use up my toffee bits.  Epicurious had a recipe for Giant Chocolate Toffee Cookies that came out in Bon Appetit magazine in 2000.  The recipe called for an entire pound of  melted chocolate but very little flour, very much like a rich chocolate brownie.  Sounds good to me!

Delish!!!  My tips to you are these....beat the sugar and egg until thick (will also be light in color), and refrigerate the cookie dough for at least 45 minutes!  I followed the recipe exactly as was except that I substituted my toffee bits for chopped toffee bars and decided against the walnuts, I also sprinkled some more of the toffee bits on top of the dough before I put the baking sheets in the oven.  Also, definitely cool the cookies on the baking sheet, they are difficult to move until they have cooled and set.

Make these cookies, make them soon,  but make sure you hide some for yourself because once people get a taste, there will be none left!!

Enjoy!

Chocolate Toffee Cookies

• 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
• 1 1/2 cups toffee bits

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. 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.)

Recipe from Epicurious.com

Recipe shared on:
Foodie Friends Friday
My Turn For Us - Freedom Fridays