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.
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
Preheat oven to 350°F. Beat butter and sugar in large bowl until fluffy.
Add egg, rum and vanilla and beat until well blended.
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.
Mix in toffee and chopped almonds. (Ditto on the last KitchenAid statement — that’s what it’s there for!)
Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet (I still use Silpat mats), spacing 2 inches apart.
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.
Repeat shaping and baking with remaining batter. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)