These are very similar to the brownie cookies I made a while back; these heath cookies are just slightly more crunchy and sweet. Any chocolate lover would be a fan of these and the heath adds a great flavor.
Happy Friday and enjoy making yummy food for the Super Bowl!
Chocolate Toffee Cookies
Source: adapted from Smitten Kitchen
Yields about 4 dozen cookies
Ingredients
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
8 ounce bag Heath English Toffee Bits
1 cup walnuts, toasted, chopped
Directions
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 stand mixer, beat brown 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. Drop batter by spoonfuls onto sheets, spacing two inches apart (Note: batter will be very sticky). Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. Cool on sheets.
Posts
Mmmmm, these look absolutely delectable! I love brownie cookies and the crunch in these sounds so appealing. I've spent far too much time on your site today, doll, and have already bookmarked at least ten recipes to try!
ReplyDeletexo Josie
http://winksmilestyle.blogspot.com