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.

Forty Days and Forty Nights

I don't think it even rains this much in Seattle. We are stuck in some kind of funky weather front here that is making most of the general population in the mid-Atlantic states resemble small, yellow, web-footed creatures. This is getting ridiculous. Every time we think it will break, nope, here comes another band of green on that darn weather map.

But for one brief, shining moment, one 5-6 hour period without rain, the weather here last night actually resembled something close to summer. A beautiful, DRY, summer night descended upon northern New Jersey, and what did we do? We sat inside. But sometimes there is nothing so sweet as sitting at a bar, having a really well made margarita, a few nicely done appetizers, and just talking.

And where did we do this, you might ask? At Rosa Mexicano, an upscale semi-chain restaurant based in NY/NJ. It seems everyone else in our general vicinity had the same need to get out of the house and celebrate a night without dampness.

Rosa Mexicano has a wonderful list of tequilas (I am partial to Don Julio) and a very nice bar menu - the guacamole was full of large chunks of avocado - I happen to like my guacamole with a few less chunks - and although we requested the "spicy" guacamole, it was rather mild. But it did wash down very nicely with the margarita. We also enjoyed the crab empanadas which came with two interesting tasting sauces. That, a few chile peanuts, a cold cervezas or two, and you're good. Not a bad way to while away a few hours on a Friday night.

And guess what it did today? Right! More rain - downpours, buckets 'o rain. So after braving the flooded roadways and puddled sidewalks to do some errands, I returned to bake up a batch of glorious cookies! You need something to keep your spirits up in this weather, after all. I decided on a crispy oatmeal cookie with a flourish of sea salt and flavored with white chocolate chunks. If you recall my posting a few weeks ago, I debated the merits of crispy vs chewy oatmeal cookies - this is definitely in the thin, crispy camp. Personally, I like both variations (truth be told, I like oatmeal cookies in all their incarnations). These were very easy to whip up, with a minimum of fuss. One note, though. The recipe calls for taking two tablespoons of dough for each cookie -- I found that to be WAY too much. Luckily, I only made one batch using those proportions. The next batch was made with only a scootch less than a tablespoon and they were just the right size. These cookies spread during baking so follow the direction to place at least two inches apart on the baking sheet. These cookies have a delicate crisp to them, they are not too sweet and the sea salt adds a nice counterpoint to the white chocolate.

Sorry, no photo - my trusty Canon is in the shop. But they look pretty much like your basic oatmeal cookie - round, with a nice golden hue. Don't wait for a deluge to try them.

Crispy Salted Oatmeal White Chocolate Cookies (thanks to Smitten Kitchen)

Adapted from Cook’s Illustrated

The original recipe didn’t have white chocolate in it, but it really works wonderfully in here. Even if you’re a dark chocolate fan. Watch out, use the good stuff and this may even convert you.

1 cup all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon table salt 14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened 1 cup sugar 1/4 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 2 1/2 cups old-fashioned rolled oats

6 ounces good-quality white chocolate bar, chopped (not “white chocolate” chips; they’re almost always artificial. I am adamant about this.)

1/2 teaspoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.

3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about ¾-inch thickness.

4. Sprinkle a flake or two of sea salt on each cookie

5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.