Wednesday, July 1, 2009

Chocolate cookies!

As promised. Adapted from a recipe in The Week magazine, from Bon Appetit. I never (well, hardly ever) put nuts in cookies. Also, I made the cookies half as large as the recipe called for, and they're still plenty large.

Chocolate Toffee Cookies
1/4 cup flour
1/2 tsp baking powder
1/8 tsp salt
8 oz semisweet chocolate, chopped (I used semisweet chips)
2 tbsp butter
1 scant c brown sugar (packed)
2 eggs
1/2 tbsp vanilla
3 Heath or Skor bars, chopped (I just banged 'em with a rolling pin)

Combine flour, baking powder, salt in small bowl; whisk to blend. Microwave chocolate and butter for 30 seconds, stir. Microwave in 15-second intervals, stirring between, until melted and smooth. Let cool to lukewarm. With electric mixer, beat sugar and eggs in large bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee (and I suppose if you insist, a half cup of chopped, toasted walnuts). Chill batter until firm, at least 45 minutes.

Heat oven to 350 degrees. Line cookie sheets with parchment paper. Drop by 1/8 cup (I have a scoop!), leaving plenty of room between. Bake about 15 minutes, until dry and cracked on top but still soft to touch in center. Cool on baking sheets. Makes 18-20 cookies. (Mine made 19, but some of them were a little large. Also, I don't like prime numbers.)

No comments:

Post a Comment

Be nice.