Thursday, November 18, 2010

Chocolate Toffee Cookies



This cookie can be summed up as a chocolate brownie filled with toffee which has melted inside to give a chewy center. I purchased the pre-chopped toffee bits which can normally be found in the baking isle of your grocery store. Next time I think I will go for the actual toffee bar and do the chopping myself. The bits of toffee should be a little coarser than the bagged toffee bits. Some of my favorite cookies have a crunchy outside and a soft, chewy center and this cookie definitely fits into this category. After serving them to the fam, they didn’t stick around for long!

Chocolate Toffee Cookies

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1/2 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

16 oz semi-sweet chocolate chips

1/4 cup unsalted butter, room temperature

1 3/4 cups light brown sugar

4 large eggs, room temperature

1 tablespoon vanilla extract

8 oz coarsely chopped toffee bars

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Sift together flour, baking powder, and salt in a small bowl. Combine chocolate and butter in a heatproof bowl. Melt the chocolate and butter in the microwave using 20-second intervals, stirring in between each period. Continue until the mixture is melted and smooth. (Be careful not to scorch the chocolate). Cool mixture to lukewarm.

With a stand mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture and then toffee. Chill batter until firm but not hard, about 30 minutes.

Using a cookie scoop, place dough onto prepared baking sheets, spacing the cookies 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to the touch, about 15 minutes.

Cool on wire rack.

Source slightly adapted from: The Culinary Chronicles

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