The Cook's Tour: Toffee Cookies with Dark Chocolate Glaze

Wednesday, December 23, 2009

Toffee Cookies with Dark Chocolate Glaze




These weren't on my baking list from the last post, but I came across this recipe on the wonderful Leite's Culinaria and they sounded so good I decided they deserved a spot on the list. By the way, if you don't already subscribe to David Leite's newsletter, I suggest you hustle on over to his site and sign up (the site has all kinds of fabulous recipes and great giveaways).


This recipe is from the cookbook Salty Sweets by Christie Mathieson. I am usually not drawn to toffee recipes, but something pulled me to it and I'm so glad it did. The cookie is rich and buttery (good just on its own -- well, I had to be sure it was worthy of the chocolate, didn't I?), and then you add this lovely layer of dark chocolate, top it with chopped, toasted pecans, and just the barest sprinkle of sea salt...need I go on? I'm sure no one is even reading the rest of this post because you are all running to the kitchen to gather the ingredients for this delectable cookie. That's OK, I'm not hurt. Go forth and bake!





Printable Recipe


Toffee Cookies with Dark Chocolate Glaze


Makes 20-24 Cookies


1 C unsalted butter
1 C packed dark brown sugar
2 egg yolks
2 C all-purpose flour
1 t sea salt
4 oz bittersweet chocolate
1/4 C chopped, toasted pecans


Preheat oven to 350. Line baking sheets with parchment paper.


In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar. Add the egg yolks one at a time and mix well. Combine the flour and salt in a small bowl, then add the flour mixture to the butter-sugar mixture, mixing until well combined.


Shape the dough into a disk, wrap in plastic, and refrigerate for 10 minutes.


Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Cut out circles with a 2-inch round cutter and place cookies on baking sheet.


Bake the cookies for 11-13 minutes, until the edges are golden brown. Let cool completely on the baking sheet. Bring water to a simmer in a double boiler, or set up a heatproof bowl over a small saucepan with water in the bottom. Melt the chocolate over the simmering water. When the cookies are cool, spread them gently with a thin layer of melted chocolate. Before the chocolate dries, sprinkle lightly with the pecans and a few grains of fleur del sel. Let the chocolate set. The cookies will keep in an airtight container at room temperature for up to 3 days.




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