Tuesday, November 9, 2010

Chocolate Toffee Cookies

Chances are, if you have little kids you bake cookies.  If you are gastronomically ambitious then you bake them from scratch.

If you'd rather spend quality time with your kids doing something else, you probably use prepackaged dough.

I bake cookies with my kids all the time.  We run  - with the different degree of success - through quite a few cookie recipes. 

We did Martha Stewart oatmeal and dried apricots cookies, we did numerous chocolate chip cookies, we did the inevitable gingerbread man cookies (kids did not like them), we did italian ricotta cookies (my personal fav) and on and on and on.

This recipe comes courtesy of my good friend Crystal M.  Crystal lives in Texas with her husband, two wonderful children, scary-ass tarantula pet and couple of sweet dogs she fosters and adopts.  She can give any ol' Pioneer Woman run for her money with all her wonderful cooking, baking and crafting. 

Crystal, i told you 100 times - start your own business already!  You are the most creative person i knew in Texas! 

Now let's get cracking them eggs; the recipe is below.

 You will need:

* 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

* 5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
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 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.

Pic via  www.epicurious.com


plasterers bristol said...

these sound amazing! And quite simple to make, thanks for sharing this recipe.


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