These toffee cookies with dark chocolate glaze are made with brown sugar and pecans and fleur de sel. An easy Christmas cookie or edible gift for any time of year.
If you’re someone for whom too much is never enough when it comes to indulgence, you need to try these toffee cookies with dark chocolate. Consider them a cookie incarnation of a turtle. But not in the way you may expect. The toffee-like quality of these buttery shortbread cookies comes from brown sugar in the ingredient list for toffee overtones. And then the resulting cookies are gilded with melted dark chocolate and chopped pecans. Good luck saving enough to gift to others who appreciate being a little overly enthusiastic for indulgence. Originally published December 14, 2009.–Renee Schettler Rossi
Toffee Cookies with Dark Chocolate Glaze
- Quick Glance
- 40 M
- 1 H, 5 M
- Makes 20 to 24 cookies
Special Equipment: 2-inch cookie or biscuit cutter
- 2 sticks unsalted butter (8 oz)
- 1 cup packed dark brown sugar
- 2 large egg yolks
- 2 cups all-purpose flour, plus more for the work surface
- 1 teaspoon sea salt
- 4 ounces dark or bittersweet chocolate
- 1/4 cup chopped toasted pecans
- Fleur de sel
- Bake the toffee cookies
- 1. Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- 2. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and brown sugar. Add the egg yolks, 1 at a time, and mix well. Combine the flour and salt in a small bowl. Then add the flour mixture to the butter and sugar mixture, mixing until well combined.
- 3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 10 minutes.
- 4. Roll the dough out on a lightly floured surface to about 1/4 inch thick. The dough will be quite sticky. Cut out circles with a 2-inch cookie or biscuit cutter and place the cookies on the baking sheet. If desired, gently press together the scraps of dough and reroll. If the rerolled dough is sticky, refrigerate it for another 10 minutes.
- 5. Bake the toffee cookies for 11 to 13 minutes, until the edges are golden brown. Let cool completely on the baking sheet.
- Glaze the toffee cookies
- 6. In the top of a double boiler or in a small saucepan with a heatproof bowl set over but not touching simmering water, melt the chocolate. When the toffee cookies are cool, gently spread a thin layer of melted chocolate on top of the cookies. Before the chocolate dries, sprinkle it lightly and evenly with pecans and fleur de sel. Let the chocolate set. The toffee cookies will keep in an airtight container at room temperature for up to 3 days.