Okay, so all cookies are my favorite (well, as long as they have chocolate), but these are actually Tom’s favorite. He asked that I make them for him for Father’s Day, and I happily obliged… Thought I would share here because everyone who tries them has to get the recipe! They are soooo good… And do *not* leave out the little sprinkle of salt at the end! (even though it says “optional” :))
This recipe is from smittenkitchen.com (her adapted version), it was originall in Bon Appetit.
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 Heath), coarsely chopped
1 cup walnuts, toasted, chopped
Flaky sea salt for sprinkling (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. {brett’s note – I melt the butter/chocolate in the microwave in thirty second increments – makes it a little easier}
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. {brett’s note – even after 45 minutes it can still be more of a frosting-like firmness rather than like a traditional cookie dough – don’t worry, they will still taste good!}
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.
Slice and bake option: roll the dough into a log 1.5 inches in diameter and chill it. When ready to bake the cookies, cut it into 1/2-inch slices. You can store the dough log in the freezer, wrapped in waxed paper and then two layers of plastic wrap for up to a month, just baking the cookies off as you need. Cookies baked straight from the freezer may need an additional minute or two in the oven, depending on their thickness. {brett’s note – this recipe – for me – makes about 4 dozen cookies – from now on I’m going to bake half right away, and freeze the rest of the dough}
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