It's cold and foggy today, with a hint of dampness in the air, and nothing seems more fitting than to profile these delicious and easy-to-make chocolate toffee cookies.
They're practically perfect for this kind of late fall weather, and I've yet to meet a kid who didn't adore them. Their melt-in-your-mouth texture, and gooey centre are guaranteed to send your little ones to the pantry - either to help you make them, or to haul out the ingredients so you can prepare them yourself.
Take the hint, because they are a crowd pleaser and if you just happen to be preparing for a "cousins weekend sleepover", having a few of these in your back pocket just might save your sanity. Tuck the kids in and curl up with a plate of these accompanied by warm drink (although I can tell you from personal experience they go nicely with a glass of wine too).
Giant Toffee-Chocolate Cookies (adapted from Epicurious.com)
- 1/2 cup all-purpose flour
- 1 teapspoon baking powder
- 1/4 teaspoon salt
- 1 pound bittersweet or semisweet chocolate, chopped
- 1/4 cup unsalted butter
- 1 3/4 cups brown sugar, packed
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup toffee bits (Skor pieces)
Combine the flour, baking powder and salt in a small bowl; whisk to blend. Stir chocolate and butter in the top of a bowl set over a pot of simmering water, until melted and smooth. Set aside and cool.
- Using an electric mixer, beat sugar and eggs in a bowl until thick, about 5 minutes. Beat in the chocolate mixture and vanilla. Stir in the flour mixture, then the toffee piece. Chill the batter until firm, about 45 minutes.
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and drop the batter by 1/4 cupfuls onto the sheets, spacing 2-3 inches apart. The cookies will spread so make sure there is adequate space between them. Bake until the tops are dry and cracked, but the cookies are still soft to the touch, about 15 minutes. Cool and store in an airtight container.
