chocolate butter toffee cookies

Thursday, June 10, 2010

Who doesn't love chocolate cookies? Or, for that matter, toffee? Makes perfect sense to throw them together, doesn't it? Yes. Yes, it does.

So, this is actually two recipes in one. Yeah, you're getting a deal. And by deal I mean twice the amount of work. AND double the awesome.

Butter toffee

You'll need a candy thermometer.

1 cup unsalted butter
1 cup granulated white sugar
1/4 cup water
*scant1/2 tsp salt
1 tsp vanilla

1. Combine butter, sugar, water and salt in a large, heavy sauce pan or pot.

2. Cook over medium-high to high heat, stirring often, until candy thermometer reads 305 degrees.

3. Remove from heat and stir in vanilla.

4. Immediately pour onto a cookie sheet covered with lightly greased tin foil. Spread the toffee out evenly.  Let it cool completely.

Chocolate cookies

You're gonna need a big ass bowl for this one, son. And one medium sized bowl, too.

2 3/4 cups all purpose flour
3/4 cup cocoa powder
1/2 tsp salt
1 tsp baking powder
1 cup unsalted butter, room temperature
1 3/4 cups granulated white sugar
2 large eggs
2 tsp pure vanilla extract

1. In the larger bowl, beat the butter and sugar together with an electric mixer until light and fluffy (about 3 to 4 minutes).

2. Add the eggs, one at a time. Be sure to beat each egg in completely.

3. Add vanilla and beat until combined.

4. In the smaller bowl, sift together flour, baking powder, cocoa, and salt. Make sure they're well mixed together.

5. Add the flour mixture to the butter mixture. Make sure that you mix everything together completely. Use a spatula or a giant spoon. And for god's sake, don't use your hands. This shit is sticky as hell. I learned that the hard way.

6. Divide the dough in half, and roll each half into a cylinder that's about 6-7 inches long and 1.5-2 inches in diameter. Wrap each half in plastic wrap, and refrigerate for about two hours (Or, do what I do, and refrigerate it over night. The longer the dough has to sit and think about what it's done, the better the cookie will be. Remember that.)

6. Preheat oven to 350 degrees and place rack in the center of the oven. Line two baking sheets with parchment paper (or spray it with Pam or something. We're not all hippies, I realize.)

7. Remove the chilled dough from the refrigerator and, on a lightly floured surface, cut 1/4 inch thick slices. Space the cookies out on the sheet approximately 1 inch apart.

8. Now for the fun part. Bust the toffee up into tiny, deliciously crumbly pieces and sprinkle them atop each cookie. Also, sprinkle a little freshly ground sea salt on top, too. Just for a little extra kick of somethin-somethin. Totally optional.

9. Bake cookies for about 10  - 12 minutes (depending on size) or until they are firm around the edges.

10. Let cookies cool on baking sheet for a few minutes before you transfer them to a wire rack to finish cooling.


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