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Double Chocolate Toffee Cookies

October 8, 2009

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I am interrupting my mini-series on Moldovan cooking to bring you this recipe because it simply can not wait.  These cookies are some of the best ones I’ve ever made and, shockingly, they’re even better the day after you make them.  Although they aren’t too bad straight out of the oven either…

What do you get when you combine a pound of chocolate, cocoa powder, and almost a pound of toffee?  Pure deliciousness.  There’s no other way to describe it.  That being said, these cookies are not for people who don’t like chocolate. 

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The dough was so thick it was like trying to stir cement.  Nate had to stir in the for me because my recently injured shoulder couldn’t take it and I apparently can’t stir with my left hand.  That being said, the dough is also really good.  What’s that you say about salmonella and raw eggs?  Bah.  I live my life on the edge, people.  And to me, raw cookie dough and chocolate mousse are delights worth the possibility of a self-limiting (which, in illness jargon means brief) intestinal ailment.

As a sidenote, the other day we bought an oven thermometer because we have a gas oven with a wobbly dial and no way to know what temperature it really is.  Interestingly, when I set the temperature to 350, it reached 350, stayed there for about 5 minutes, and then went down to almost 300.  Then I turned the dial up just a hair and it went up to 400.  Is my oven incapable of staying at 350, the most commonly used temperature in baking?  If so, that would explain a lot of the problems I’ve been having.  Hmmm….

The moral of the story is that these cookies are fantastic, and they are even better the next day when the toffee has had a chance to reach room temperature and return to its normal consistency, and that you should make them ASAP.  It’s true.  Your friends will love you.

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Double Chocolate Toffee Cookies

(Adapted from Cook’s Illustrated)

  • 2 cups unbleached all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon table salt
  • 16 ounces semisweet chocolate, chopped
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee or espresso powder
  • 10 tablespoons unsalted butter (1 1/4 sticks), softened but still firm
  • 1 1/2 cups light brown sugar
  • 1/3 cup granulated sugar
  • 12 ounces chopped up toffee
  • Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside. Melt chocolate in medium heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth; remove from heat (or you could heat in a microwave safe bowl for 45 seconds, stir, microwave and stir until melted, which is what I did). Beat eggs and vanilla lightly with fork, sprinkle coffee powder over to dissolve, and set aside.

    In bowl of standing mixer fitted with paddle attachment (or with hand mixer), beat butter at medium speed until smooth and creamy, about 5 seconds (15 seconds with hand mixer). Beat in sugars until combined, about 45 seconds (1 1/2 minutes with hand mixer); mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds (1 1/2 minutes with hand mixer). Add chocolate in steady stream and beat until combined, about 40 seconds (1 minute with hand mixer). Scrape bottom and sides of bowl with rubber spatula. With mixer at low speed, add flour mixture and mix until combined, about 40 seconds (1 minute with hand mixer) (I do not know how you could possibly do this with a hand mixer because the dough was so thick.  I would have broken my mixer). Do not overbeat. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes (I didn’t have to let mine stand at all because it was so thick).

    Meanwhile, adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Leaving about 1 1/2-inches between each ball, scoop dough onto parchment-lined cookie sheets with 1 3/4-inch diameter ice cream scoop.

    Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.

    Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire rack and cool to room temperature; remove with wide metal spatula.

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