Toffee Cookies with Dark Chocolate Glaze Recipe

Salty Sweets | Harvard Common Press, 2009

I first made these toffee cookies seven or eight years ago, when I was just starting to learn about the merits of really, really good chocolate. And wow, do these showcase what a difference good chocolate can make. The toffee cookies are sweet and rich, the perfect foil for an intense layer of dark chocolate.–Christie Matheson

Toffee Cookies with Dark Chocolate Glaze Recipe

Hands-On Time: 40 minutes | Total Time: 1 hour, 5 minutes, not including cooling | Makes 20 to 24 cookies

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Ingredients

1 cup unsalted butter
1 cup packed dark brown sugar
2 egg yolks
2 cups all-purpose flour
1 teaspoon sea salt
4 ounces bittersweet chocolate
1/4 cup chopped toasted pecans
Fleur de sel

Directions

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. 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.
3. Shape the dough into a disk, wrap it in plastic, and refrigerate for 10 minutes.
4. Roll the dough out on a lightly floured surface to about 1/4 inch thick. Cut out circles with a 2-inch round cutter and place the cookies on the baking sheet.
5. Bake the toffee cookies for 11 to 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 toffee 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 de sel. Let the chocolate set. The toffee cookies will keep in an airtight container at room temperature for up to 3 days.