Tuesday, December 8, 2009

December 9th-Chocolate Toffee Cookies
















This is a picture of my new German cookie tin. I bought two on eBay. Actually, last I checked, I bought the only two. Sorry to whomever I was bidding with for the second one because I was ruthless.































Dare I say ridiculously good? The recipe calls for Heath bars but any locally made toffee will work great. Please use good chocolate. Callebaut is one of my favorites.

Prince charming and I are off to cut down our Christmas Tree. I always like a tall, scrawny tree. Charlie Brown style. New Years Eve we will burn our tree at our annual New Years Eve bonfire. Toasting with fine Champagne to the New Year.

Chocolate Toffee Cookies
Make about 28 cookies

Combine:
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt

Melt together:
1 pound semi sweet chocolate chips
1/4 cup (2 ounces) unsalted butter

1 1/2 cups dark brown sugar
4 large eggs
1 tablespoon rum
5 (1.4 ounces) heath bars, coarsely chopped

1. Beat sugar and eggs with an electric mixer until thick, about 5 minutes. Beat in chocolate mixture and rum. Stir in flour mixture, then toffee. Chill 10 minutes.

2. Preheat oven to 350. Drop batter using a 2 inch scoop, onto parchment lined baking trays, spacing 2 1/2 inches apart. Bake until tops are cracked dry but still soft, about 15 minutes. Cool on sheets.

*Before opening the heath bars, smash them with a rolling pin to coarsely break up the bars.

3 comments:

Belinda Darcey said...

About how many regular-size Heath Bars makes 5.25 oz? or is it 5 bars at the .25 oz size?

Chef Courtney Contos said...

5 (1.5 ounce bars) Now get baking these are so good!

Cathy said...

I love your cookie blog - thank you! I made the chocolate rum balls for my personal chef client today - perfect. Thanks for all you taught me at Kendall. Cathy Klump Lazuka