Summary
| Yield | |
|---|---|
| Source | Bonnie Coffey of Pequot Lakes, Minn., based on a recipe from Bon Appétit magazine on the Smitten Kitchen blog. |
| Prep time | 1 hour |
| Cooking time | 12 minutes |
| Total time | 1 hour, 12 minutes |
Description
This recipe by Bonnie Coffey was the People's Choice Top Vote getter in the 2017 StarTribune's Christmas Cookie event. Toffee makes everything better!
Ingredients
1⁄2 c
flour 1 t
baking powder 1⁄2 t
salt 1 lb
chocolate (bittersweet or semisweet, chopped) 4 T
butter (unsalted) 1 3⁄4 c
brown sugar (packed) 4
eggs 1 T
vanilla extract 5 pk
chocolate-covered English toffee bars (1.4 oz. bars such as Heath, coarsely chopped, or 7 oz. Heath bits) 1 c
walnuts (toasted, chopped (see Note)) pn
flaky sea salt (for sprinkling, optional)Instructions
- In a medium bowl, whisk together flour, baking powder and salt, and reserve.
- In a double boiler over gently simmering water (or in a bowl in a microwave oven), combine chocolate and butter, stirring occasionally, until mixture is melted and smooth. Remove from heat and cool until mixture is lukewarm.
- In a bowl of an electric mixer on medium speed, beat brown sugar and eggs until thick, about 5 minutes.
- Reduce speed to low, add chocolate mixture and vanilla extract and mix until well combined.
- Add flour mixture and mix until just combined.
- Stir in toffee and walnuts. Cover with plastic wrap and refrigerate for 30 minutes.
- When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper.
- Drop dough by heaping tablespoons onto prepared baking sheets, spacing 2 inches apart.
- Sprinkle each cookie with a pinch of sea salt, if desired.
- Bake until tops of cookies are dry and cracked but are still soft to the touch, about 12 to 14 minutes; do not overbake.
- Remove cookies from oven and cool for 2 minutes before transferring to a wire rack to cool completely.
Notes
This dough must be prepared in advance. To toast walnuts, place the nuts in a dry skillet over medium heat, and cook, stirring (or shaking the pan frequently) until they just begin to release their fragrance, about 3 to 4 minutes (alternately, preheat oven to 325 degrees, spread the nuts on an ungreased baking sheet and bake, stirring often, for 4 to 6 minutes).
