We've made it. Christmas Eve greetings to all! I hope today finds you with your shopping done, the stockings hung, and the holiday plans made. If not, godspeed. It's likely nutty out there in the shops and stores.
If you're still trying to decide which cookies to leave out for Santa, boy, do I have a treat for you. These chocolatey, toffee-studded, slightly salty cookies are sure to be just the sugar fix Santa needs to finish his route. (Plus, it makes a ton so you can sneak a few too.)
Here's the scoop on a new favorite. It's a recipe from Smitten Kitten. I've actually made these cookies twice this holiday season (remember that one batch of cookies I'd made at the time of my last post.) The flavor combo is spot on. They're pretty easy to make which is always a bonus.
Chocolate Toffee Cookies
What you need:
1/2 cup AP flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound semisweet chocolate, roughly chopped (could also use bittersweet)
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar (light or dark, either will work)
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars, coarsely chopped (I used Heath)
1 cup walnuts, toasted, chopped (I toast them on 350 for just a few minutes, until you start to smell them)
Flaky sea salt for sprinkling (SK says optional, but I think it's a must!)
What to do:
1. In small bowl, whisk together flour, baking powder, and salt). Set aside.
2. In a double boiler, heat butter and chopped chocolate, until melted and smooth. Remove from the heat. Let cool.
3. In stand mixer bowl, beat brown sugar and eggs. Beat until mixture is thick, about 4-5 minutes.
4. Mix vanilla and melted chocolate into brown sugar mixture. I usually put a little chocolate in the brown sugar and mix until well-combined just to temper the combo. Then I add all the remaining melted chocolate.
5. Stir in dry ingredient mixture.
6. Fold in toffee pieces and walnuts.
7. Chill batter in fridge for about 45 minutes to an hour.
1. Preheat oven to 350 degrees F.
2. Line cookie sheets with parchment paper.
3. Scoop spoonfuls onto cookie sheet about 2 inches apart. (I tend to arrange in 3x4 rows).
4. Top each dollop with a pinch of flaky salt.
5. Bake one sheet at a time for 12-15 minutes. (Both times I've pulled mine out at 12 minutes). The tops will just begin to crack.
6. Cool on sheets for 5 minutes. Then remove to wire rack.
7. Store in airtight container.
If you leave these out for Santa, he may just leave you extra present under the tree.
Now, from my Born Daily home to yours, wishing you the gladdest tidings of good cheer this season! May your holidays be filled with all things that warm the heart and soul.
Until next time--