Recipe: Chocolate Toffee Cookies

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A little caramel from a Heath bar, a little flaky sea salt, a little crunch from walnuts — and a whole lotta chocolate. What’s not to love in these cookies?

Lately, my sister has been smitten with the Smitten Kitchen blog, and she told me that these cookies, which she discovered in an SK recipe adapted from Bon Appetit here, were the best thing she’d put in her mouth in many moons.

Now, I can’t do the photography over on SK justice, but I can bake cookies and show you how it’s done. So, the instructions and the recipe, after the jump.

So the first thing you need it chocolate. A pound of it. With half a stick of butter, too.

Then you need 5 Heath bars. (They’re small.)

Chop up the candy, then chop up some walnuts. Put them in a bowl together.

Measure out the rest of your ingredients. Brown sugar and eggs in a mixing bowl:

Flour, baking powder and salt in another bowl. Now. melt your chocolate.

I’ve got a double boiler but you can also do it in a glass bowl in the microwave. Just put the oven on high blasts at about 20 seconds each, and stir in between.

Now you’re ready to start mixing. While you’re doing that, the chocolate can cool.

Beat the eggs and the sugar for about 5 minutes.

Then stir in the chocolate. Notice how the color of the chocolate is lighter and the volume has increased?

You’re almost done. Fold in your flour mixture and then your candy-nut mixture.

Now. The recipe says chill the dough, then scoop it out. Deb Perelman from SK says she preferred to roll the dough out, then slice it. I went with her suggestion, but I misread her instructions. I thought she said .5 inch diameter, but now I see it says 1.5. I should have gone with a bigger diameter.

I know this doesn’t look so attractive, but here’s what I did. I laid down a piece of plastic wrap, then spooned some batter into it in somewhat of a cylinder shape:

Then I used the plastic wrap to smooth out the dough:

Here’s the best part. You can now freeze this dough. You’ll have yourself a little treat whenever you get the hankering. Or you can bake it now. Put in the fridge for about an hour. More is OK, too.

Place some parchment paper on a sheet pan and slice the cookies and place them two inches apart on the parchment:

Do not forget to sprinkle some flaky sea salt on top:

Deb says this makes them better than World Peace Cookies. I say she’s right. Because now they’re otherwordly. In fact, they’re heaven.

Chocolate Toffee Cookies

Adapted from Bon Appetit

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

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

1 cup walnuts, toasted, chopped

Flaky sea salt for sprinkling

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. Form batter into logs, 1 1/2 inches in diameter. Chill until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Slice cookies 1/2 inch thick and place on paper, spacing two inches apart. Sprinkle with a pinch of flaky sea salt. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

Or freeze some. But cookies baked straight from the freezer may need an additional minute or two in the oven, depending on their thickness.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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