Chocolate Toffee Cookies


I have a cookie recipe in my recipe binders that I’ve relied upon for years.  I never really get to enjoy the goods because of the butter in them but when people try them I hear rave, amazing, sometimes censor-needing (in a good way) reviews.  It’s Epicurious’ Chocolate Toffee Cookies recipe.  An amazing combo of chocolate, Heath bar…and dark rum.

Ingredients:

1/2 cup (1 stick) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
1 large egg
1 tablespoon dark rum — I always throw a bit more in there
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups crushed chocolate-covered English toffee (such as Heath bar; about 7 ounces)
1/2 cup chopped almonds

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Directions:

Preheat oven to 350°F. Beat butter and sugar in large bowl until fluffy.

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Add egg, rum and vanilla and beat until well blended.

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Sift (or in my case I just add/drop in) flour, cocoa, baking soda and salt into small bowl. (and then mix in with the power of KitchenAid) Stir dry ingredients into butter mixture.

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Mix in toffee and chopped almonds. (Ditto on the last KitchenAid statement — that’s what it’s there for!)

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Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet (I still use Silpat mats), spacing 2 inches apart.

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Bake until cookies puff slightly and crack on top but are still soft to touch, about 11 minutes. Let cookies cool on sheet 1 minute. Transfer cookies to rack and cool completely (cookies will become crisp).  And then heavenly bliss arrives.

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Repeat shaping and baking with remaining batter. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)

 

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