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
- Quick Glance
- 40 M
- 1 H, 5 M
- Makes 20 to 24 cookies
- 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
- 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.
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Toffee Cookies with Dark Chocolate Glaze Recipe © 2009 Christie Matheson. Photo © 2009 Joyce Oudkerk Pool. All rights reserved.